Description
A refreshing glass noodle salad packed with vegetables and a tangy dressing.
Ingredients
Scale
- 200g glass noodles
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 100g bean sprouts
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon chili flakes (optional)
Instructions
- Cook the glass noodles according to package instructions and drain.
- In a large bowl, combine the cucumber, carrot, bell pepper, bean sprouts, green onions, and cilantro.
- Add the cooked noodles to the vegetable mixture.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and chili flakes.
- Pour the dressing over the salad and toss well.
- Serve chilled or at room temperature.
Notes
- Adjust the spice level by adding more or less chili flakes.
- Feel free to add protein like shrimp or tofu.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: glass noodle salad, healthy salad, vegan salad