No-Cook 15-Minute Vegan Glass Noodle Salad (Yum Woon Sen) combines glass noodles with fresh herbs, vegetables, and high-protein edamame. It's tossed in an irresistible tangy dressing that clings to the slippery noodles. This Asian-style salad is perfect for summer or weeknight meals, and you can even serve it straight from the refrigerator!
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Glass noodles (or cellophane noodles) are light, slippery, and delectably chewy. Plus, they are super easy to make and naturally gluten-free. I paired them with edamame for plant-based protein in this vegan Glass Noodle Salad (Yum Woon Sen). The flavorful sesame-lime dressing brings the dish together perfectly. Even kids love this recipe!
This Asian-style salad was inspired by my High-Protein Vermicelli Noodle Salad with Air Fryer Tofu, 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 them in hot water or boiling them for a few minutes. Unlike wheat noodles, they do not become sticky when cool. They readily soak up the flavors of any dish.
- Frozen-shelled edamame is an easy way to add protein and heart-healthy fats to a vegan diet. Thaw them under running water and they are ready to use. They add a nutty bite and buttery quality to this salad.
- The combination of toasted sesame seeds, sesame oil, and toasted sesame oil enhances the flavors and texture of this dish.
See the 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.
📖 How to Make Glass Noodle Salad (Yum Woon Sen)
Thaw the edamame in a sieve under running warm water, or place them in a bowl with warm water for a few minutes. Chop the veggies, peanuts, and cilantro and set aside.
Step 1. Cook the glass or cellophane noodles 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 when 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.
Look in the Asian aisle of your supermarket. You will see dried thin white noodle sticks labeled bean thread vermicelli noodles, bean thread glass noodles, glass noodles, or just bean thread.
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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
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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 only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Amanda says
Absolutely perfect and delicious for this hot summer weather. I needed something healthy and plantbased to go along with my exercise program. My husband really enjoyed it also.
Nisha Melvani, RDN says
So glad you both enjoyed this noodle salad! Thank you.
Brittany says
Oh this is so goood!! I highly recommend anyone trying this recipe to spring for the tamari, it's really worth it.
Nisha Melvani, RDN says
So glad you enjoyed it this way. Thank you.
Paula Sugarman says
This recipe looks delicious, I plan to make it soon. I see it's 647 calories per serving. How large is a serving? Are all servings the same size in your nutrition facts?
Nisha Melvani, RDN says
Yes. It is a large serving. A complete meal.
Amira says
This recipe is satisfying and refreshing! The combination of flavors is great and it doesn't take too long to put together. I used sweet potato noodles because it's what I had on hand and used fresh basil. It's delicious and I've been making it ahead for my lunches at work.
Nisha Melvani says
Perfect additions. I love sweet potato noodles.
Amy says
So easy, fast, delicious and supremely healthy. Next time I will cut the noodles into smaller pieces as suggested. Really filling.
Nisha Melvani says
So glad you enjoyed it. Yes, it's much easier when they are cut.
Primla Goddard says
These glass noodles are so easy to make and are so yummy as a salad.
Love this idea !
Nisha Melvani says
Thank you. They are quite a hit!
Primla Goddard says
Can be eaten chilled or warmed up.
Love that it can be stored in an airtight container for up to four days.
Nisha Melvani says
Yes it's super convenient! Thank you.
Primla Goddard says
A great weeknight dinner !
Very light and refreshing!
Neena Chandiramani says
Glass noodles - so yummy and love the recipe!
Nisha Melvani says
Enjoy! Thank you.