Best Asian Glass Noodle Salad Recipes
ASIAN NOODLE SALAD
Asian Noodle Salad with Creamy Peanut Dressing. A flavorful, easy, and healthy cold pasta salad recipe! Easy to make ahead and feeds a crowd.
Provided by Erin Clarke / Well Plated
Categories Main Course Salad Side Dish
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
- While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.
Nutrition Facts : ServingSize 1 (of 10), Calories 256 kcal, Carbohydrate 29 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Sodium 181 mg, Fiber 4 g, Sugar 10 g
ASIAN VEGGIE GLASS NOODLES
My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. -Jasmin Baron, Livonia, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. , In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; stir-fry 2 minutes. Add mushrooms; stir-fry 2 minutes. Add coleslaw mix, snow peas and red pepper; stir-fry 1-2 minutes or until crisp-tender. Remove from pan., Drain noodles. Using scissors, cut noodles into 4-in. lengths. In same pan, combine broth, soy sauce and pepper; bring to a boil. Add noodles; cook and stir until noodles are tender. Add vegetable mixture, green onions and cilantro; heat through, stirring occasionally., Transfer to a serving plate. Top with eggs; if desired, serve with lime wedges.
Nutrition Facts : Calories 321 calories, Fat 11g fat (2g saturated fat), Cholesterol 159mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
THAI GLASS NOODLE SALAD - YUM WOON SEN
Steps:
- Put the glass noodles in a bowl and cover with boiling water. Let them sit for about 10 minutes.
- In the meantime bring a pot with 1 l of water to a boil and heat a middle sized pan with 1 tsp of oil. Add the minced pork let fry for about 5 minutes, breaking the pieces apart with a fork as it fries. Add a pinch of salt and let fry for another 3 minutes, then add the garlic and fry for another minute until the garlic looses its raw smell. Put aside.
- Take noodles from soaking water and add them to the pot of boiling water. Let them sit in the water for a minute, then drain and rinse with cold water. Cut them into smaller pieces with your kitchen scissors.
- Juice the limes into a small bowl and add the soy sauce, fish sauce, sesame oil, ginger and brown sugar. Stir until the sugar dissolves. If it doesn't, put it in the microwave for a couple of seconds and stir again.
- Set some peanuts and cilantro aside for decoration. Combine all the ingredients including dressing in a bowl and mix well. You want the dressing to coat the noodles properly. Sprinkle with peanuts and cilantro and serve.
Nutrition Facts : Calories 642 kcal, ServingSize 1 serving
ASIAN GLASS NOODLE SALAD
A light and delicious noodle salad. Dangmyeon is a clear noodle made of sweet potato starch. It has a similar taste to Asian rice noodle. Dangmyeon can be found in the noodle section of most Asian grocery stores. Recipe from Nooschi.
Provided by Barbell Bunny
Categories Low Protein
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Soak the shiitake mushrooms for at least 2 hours in lukewarm water. Wring the water out of the mushrooms, and slice them thinly (approx 1/8 inch thick). Set aside.
- Stir fry the veggies. Start by heating the garlic, on high heat, with the olive oil for approx 30 seconds.
- Add in the scallions, carrots, celery, shiitake mushrooms, 1/4 tsp of the sugar, and 1 Tbsp of oyster sauce and continue to stir fry for about 4-5 minutes.
- Add in the napa cabbage, bean sprouts, and the rest of the oyster sauce, and stir fry for 5 minutes.
- Turn off the heat and set aside.
- Bring a large pot of water to a boil.
- Boil the dangmyeon noodles for 7-10 minutes.
- Drain the water, and rinse the noodles in cold water.
- Set aside.
- Create the sauce for noodles by combining the vinegar, sugar, dark soy sauce, soy sauce, and sesame oil in a bowl and mix until the sugar dissolves.
- In a large serving bowl, combine the noodles with the sauce and ensure that it is evenly distributed.
- Add in the stir fried veggies, fresh cilantro, and toasted sesame seeds.
- Mix well and serve.
- This dish can be enjoyed hot or cold.
Nutrition Facts : Calories 305.1, Fat 3.8, SaturatedFat 0.6, Sodium 537.8, Carbohydrate 65.4, Fiber 3.4, Sugar 5.3, Protein 4.1
ASIAN CHICKEN SALAD WITH GLASS NOODLES
This is a very flavorful, fairly spicy, Asian-type salad. If you don't like it too hot, substitute sweet chili sauce for the hot chili sauce or mix half and half. The flavors need a few hours to blend, so it's a good idea to let it sit in the fridge for at least 2 hours and up to 24 hours. Salad can be nicely garnished with additional cilantro and lime slices. You can also use diced cooked chicken in place of the steamed chicken breasts if desired.
Provided by Just Call Me Martha
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cover noodles with boiling water and let sit 5-8 minutes, or until cooked.
- Drain and rinse under cold water.
- Steam chicken for 15 minutes, then shred into small pieces.
- Place noodles, chicken, onions, carrots, cucumber, bean sprouts, mint and cilantro into large bowl.
- Mix together chili sauce, lime juice and sesame oil then pour over noodle mixture and toss well.
- Top with toasted sesame seeds.
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The Origins
The origins of this dish can be traced back to Thailand and Vietnam, where they are commonly called "Yum Woon Sen" and "Goi Cuon," respectively. The name itself comes from the main ingredient used, which is the transparent and thin glass noodles made from starch or beans. These noodles are also known as "cellophane" or "bean threads" because of their appearance.The Ingredients
The beauty of this dish is its versatility, as you can use any combination of ingredients you like. The basic ingredients include:Glass noodles
The key ingredient and the star of the dish are the glass noodles. These noodles can be found in any Asian grocery store or online, and they are naturally gluten-free.Vegetables
Vegetables are an essential part of the dish, and you can add any vegetables you like. Some popular choices include carrots, cucumbers, bell peppers, cilantro, green onions, and bean sprouts. These vegetables add crunch and freshness to the dish while also increasing its nutritional value.Protein
Protein is essential for building and repairing muscles, and you can add any protein you like. Some popular options include grilled shrimp, tofu, chicken, beef, or pork. Grilled or boiled shrimp is the most common protein used in this dish, but you can always opt for vegetarian or vegan options.Dressing
The dressing is what brings all the flavors together, and it's where you can get creative. The dressing is typically made of a combination of fish sauce, lime juice, sesame oil, garlic, and chili paste. You can also add some sweetness to it by adding honey, sugar, or maple syrup. The dressing is what gives this dish its sweet, salty, sour, and spicy flavors.The Recipe
Here's a sample recipe for you to try:Ingredients:
- 8 oz glass noodles
- 1/2 lb grilled shrimp
- 1 small cucumber, sliced
- 1 small red bell pepper, sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
Dressing:
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp honey
- 1 garlic clove, minced
- 1 tsp chili paste
- 1 tbsp sesame oil
Instructions:
- Boil the glass noodles for 3-5 minutes or until they are soft but still firm. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together the dressing ingredients.
- In a large bowl, combine the glass noodles, grilled shrimp, cucumber, red bell pepper, cilantro, and green onions.
- Pour the dressing over the noodle mixture and toss to coat evenly.
- Garnish with chopped peanuts and serve immediately.