Glass Noodle Salad (Yum Woon Sen)


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.

Storage: – Refrigerate any leftover Yum Woon Sen in an airtight container for up to 4 days.