Glass noodle salad – quick and easy
by Tavolino
This Asian glass noodle salad is a light and refreshing dish with plenty of colorful vegetables, ready in just 20 minutes, and perfect as a lunch or side dish.
Ingredients
- Glass noodles 200 g
- Bean sprouts (mung bean) 200 g
- Carrots 100 g
- Salted peanuts 90 g
- Fresh parsley or cilantro 30 g
- Spring onions 1 bunch (5 pieces)
- Radishes 6
- Lime to taste
- Water 100 ml
- Peanut butter 80 g
- Soy sauce 1 tbsp
- Lime juice 1 tsp
- Agave syrup 1 tsp
- Salt ¼ tsp
- Chili flakes ⅛ tsp
Preparation
- 1
Fill a kettle with enough water and bring to a boil.
- 2
Place 200 g of glass noodles in a heatproof bowl and pour the boiling water over them until covered.
- 3
Let the glass noodles soak for 5 minutes, then drain and rinse with cold water.
- 4
Wash 200 g of bean sprouts and let them drain.
- 5
Peel 100 g of carrots and cut into fine matchsticks.
- 6
Trim 5 spring onions and slice into fine rings.
- 7
Wash 6 radishes and slice thinly.
- 8
Wash 30 g of parsley or cilantro, shake dry, and chop coarsely.
- 9
Coarsely chop 90 g of salted peanuts.
- 10
For the dressing, whisk together 80 g of peanut butter, 1 tbsp of soy sauce, 1 tsp of lime juice, 1 tsp of agave syrup, and 100 ml of water until smooth.
- 11
Season the dressing with ¼ tsp of salt and ⅛ tsp of chili flakes.
- 12
Place the drained glass noodles in a large bowl.
- 13
Add the bean sprouts, carrots, spring onions, and radishes to the noodles.
- 14
Pour the dressing over the salad and toss everything thoroughly.
- 15
Garnish the glass noodle salad with the chopped peanuts and herbs, and serve.