Glass Noodle Salad (Yum Woon Sen)
No-Cook 15-minute Glass Noodle Salad with an addictive dressing that clings to the noodles. Serve it straight out of the refrigerator! Vegan and packed with plant-based protein.
Servings: 3 people
Calories: 647kcal
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.
Video
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
Calories: 647kcal | Carbohydrates: 74g | Protein: 18g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Sodium: 397mg | Potassium: 930mg | Fiber: 11g | Sugar: 13g | Vitamin A: 9049IU | Vitamin C: 107mg | Calcium: 141mg | Iron: 3mg
