15-minute Glass Noodle Salad (Yum Woon Sen) is easy, refreshing, and rich in protein. This recipe is great for meal prep. Make it for lunch, or as a healthy weeknight dinner. Reheat or serve it straight out of the refrigerator. Nut-free option.
Glass noodles (also know as cellophane noodles) are light and slippery, and delectably chewy. Plus, they are super easy to make, and gluten-free. I paired them with edamame for a boost of plant-based protein in this vegan Glass Noodle Salad (Yum Woon Sen). The flavorful sesame-lime dressing brings the dish together perfectly. You are going to love this meal!
This recipe was inspired by my High-Protein Vermicelli Noodle Salad with Air Fryer Tofu on this site, as well as this Edamame Quinoa Salad with Oil-Free Miso Ginger Dressing.
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👩🏼🌾 Ingredients
- Glass noodles (or cellophane noodles) are long gelatinous noodles made from the starch of mung beans, potatoes, sweet potatoes, or tapioca. They are gluten-free, and can be served hot or cold. Cook them by soaking in hot water, or by boiling them for a few minutes. Unlike wheat noodles, they do not become sticky when cool. On their own, they do not have much taste, but readily soak in the flavors of any dish.
- Frozen shelled edamame is an easy way to add protein and heart healthy fats to a vegan diet. Simply thaw them under running water and they are ready to use. They add a nutty bite and buttery quality to this salad.
- A combination of toasted sesame seeds, sesame oil and toasted sesame oil enhance the flavors and texture of this dish.
See recipe card for quantities.
🍜 Substitutions
- Glass noodles - substitute with vermicelli noodles (rice noodles) as needed
- Carrots or bell pepper - substitute with an equal amount of red or green cabbage, or bean sprouts, as desired
- Cilantro - substitute with chopped fresh mint, basil, or omit
- Tamari - Use gluten-free tamari for a gluten-free meal. Soy sauce also works, but is not gluten-free.
- Toasted sesame seeds - omit as desired, or substitute with hemp seeds for more protein
- Peanuts - substitute with cashews, or omit for nut-free
- Red chili pepper - omit for a non-spicy version
See this Easy Tofu Rice Bowl on my website for another high-protein, grain-free dinner idea. Visit my Vegan Asian-Inspired Recipes page for more Asian-style dinner ideas.
📖 Instructions
Thaw the edamame in a sieve under running warm water, or place them in a bowl of warm water for a few minutes. Chop the veggies, peanuts, and cilantro and set aside.
Step 1. Cook the glass or cellophane noodles either by boiling them for a few minutes, or softening them in hot water. (See packet directions.) Drain and cool the noodles, and roughly cut them with kitchen shears.
Step 2. Mix the tamari, maple syrup, sesame oil, toasted sesame oil, minced red chili pepper, ginger, lime zest and juice for the sesame-lime dressing.
Step 3. Place the glass noodles, carrots, bell pepper, scallion, cilantro, edamame, and toasted sesame seeds into a large salad bowl.
Step 4. Add the dressing and mix well. Warm in a large skillet or microwave, or serve as is. This salad also tastes amazing chilled.
See this Simple Chickpea Farro Stir-Fry with Peanut Sauce on my website! Chickpeas are another easy way to add protein to vegan meals. Or try this Korean Cucumber Salad for another easy Asian-inspired salad recipe.
💡 Expert Tips
- Glass or cellophane noodles typically come very long. I tend to cut mine with kitchen shears into a more manageable length. This way, they are easier to incorporate into the salad.
- For a room temperature or chilled glass noodle salad, cook the noodles first so they have time to cool, and run them under cold water once they are done cooking.
- Chop both the stems and leaves of the cilantro. The stems have a lot of flavor!
- Storage: Refrigerate any leftover Yum Woon Sen in an airtight container for up to 4 days.
🙋🏽♀️ Recipe FAQs
Yes! Chop the carrots, bell pepper, scallions, and peanuts. Store the veggies in one container, and the peanuts separately. Next, make the dressing and store it in a separate container.
For the noodles, cook, drain, cool, and chop them. Toss them with sesame oil and refrigerate in an airtight container if making them beforehand. You can also thaw the edamame ahead of time, and refrigerate it separately.
Mix well for serving. Add sesame seeds, and chopped cilantro as desired.
Both are gluten-free, but rice noodles are made from rice flour and water, and glass noodles typically with mung bean or potato flour and water. Plus, rice noodles are a solid white, and do not have the transparent quality of cellophane noodles.
Despite not being made with white flour, glass noodles are nutritionally similar to white-flour based pastas. Typically, each 1 cup serving of cooked glass noodles has about 160 calories and 38 grams of carbohydrates.
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📖 Recipe
Glass Noodle Salad (Yum Woon Sen)
Ingredients
- 150 grams glass noodles (cellophane noodles) or vermicelli noodles
- 2 medium carrots julienned
- 1 large red bell pepper thinly sliced
- 1 cup shelled edamame thawed
- 3 scallions (green onion), chopped (green and light green parts only)
- ¾ cup chopped roasted peanuts or cashews (optional)
- ¾ cup chopped cilantro basil, or mint
- 1 tablespoon toasted sesame seeds (optional)
For the dressing:
- 3 ½ tablespoons tamari or soy sauce, plus more to taste
- 1 tablespoon maple syrup
- Zest of one-half lime
- 1 lime juice, plus more to taste
- 1 inch knob of ginger grated
- 1 small red chili pepper minced (optional)
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoon sesame oil
Instructions
- Cook the noodles according to the directions on the packet. Transfer them to a large bowl and cut them into smaller pieces using kitchen shears. Set aside.
- Make the dressing: Add the tamari, maple syrup, lime zest and juice, ginger, and red chili pepper to a small bowl, or a jar with a lid. Mix well to combine. Add the toasted sesame oil, and sesame oil and whisk or shake well.
- Combine: Transfer the carrots, bell pepper, edamame, scallions, peanuts, cilantro, and sesame seeds to the bowl with the noodles. Add the dressing. Mix until fully incorporated.
Notes
- Glass noodles - substitute with vermicelli noodles (rice noodles) as needed
- Carrots or bell pepper - substitute with an equal amount of red or green cabbage, or bean sprouts, as desired
- For gluten-free: use gluten-free tamari
- Meal Prep: Chop the carrots, bell pepper, scallions, and peanuts. Store the veggies together, and the peanuts separately. Make the dressing and store separately. For the noodles, cook, drain, cool, and chop. Toss with sesame oil and refrigerate in an airtight container if making them beforehand. You can thaw the edamame ahead of time, and refrigerate separately. For serving, mix well and add sesame seeds, and chopped cilantro.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Amy
So easy, fast, delicious and supremely healthy. Next time I will cut the noodles into smaller pieces as suggested. Really filling.
Nisha Melvani
So glad you enjoyed it. Yes, it's much easier when they are cut.
Primla Goddard
These glass noodles are so easy to make and are so yummy as a salad.
Love this idea !
Nisha Melvani
Thank you. They are quite a hit!
Primla Goddard
Can be eaten chilled or warmed up.
Love that it can be stored in an airtight container for up to four days.
Nisha Melvani
Yes it's super convenient! Thank you.
Primla Goddard
A great weeknight dinner !
Very light and refreshing!
Neena Chandiramani
Glass noodles - so yummy and love the recipe!
Nisha Melvani
Enjoy! Thank you.