Glass Noodle Salad Recipe
This vegan Glass Noodle Salad is a fresh Thai-inspired Yum Woon Sen with edamame, crunchy vegetables, herbs, and a tangy lime-ginger dressing.
Servings: 3 people
Calories: 380kcal
Equipment
- sharp knife
- Kitchen scissors optional for cutting the noodles into shorter lengths
Ingredients
- 150 grams glass noodles (cellophane noodles) or vermicelli noodles
- 2 medium carrots julienned
- 1 large red bell pepper thinly sliced
- 1 ¾ cups shelled edamame see notes
- 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 or date 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 optional
- 1 tablespoon sesame oil or water to taste
Instructions
- Simmer edamame: Bring a small saucepan of water to a gentle boil. Add the frozen shelled edamame and simmer for 3 to 5 minutes, or according to the package directions. Drain well and rinse under cold water.
- 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, if using, and whisk or shake well. Or add water to taste.
- 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. Add more lime juice to taste. (Drizzle with chili crisp for an additional flavor boost.)
Video
Notes
- Nutrition facts do not include peanuts or oil.
- Edamame: Cooking frozen edamame before using it in salads helps ensure food safety, as frozen vegetables are not always fully cooked and ready to eat straight from the package. Start by adding 1 cup edamame, Add the remainder as desired for additional protein. Roasted edamame adds even more crisp.
- For gluten-free: use gluten-free tamari
Nutrition
Calories: 380kcal | Carbohydrates: 70g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 620mg | Potassium: 891mg | Fiber: 10g | Sugar: 12g | Vitamin A: 9049IU | Vitamin C: 109mg | Calcium: 139mg | Iron: 5mg
