Best 3 Asian Glass Noodle Salad Recipes

Asian Glass Noodle Salad is a refreshing, light, and flavorful dish that is perfect for any occasion. Made with thin, translucent noodles made from mung bean or sweet potato starch, this salad is tossed with a variety of fresh and colorful vegetables, herbs, and a tangy dressing. The result is a delicious and healthy dish that is perfect for a quick and easy lunch or dinner. With its vibrant colors and textures, Asian Glass Noodle Salad is sure to impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN NOODLE SALAD

Asian Noodle Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 19

Ingredients

8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, halved, seeds removed and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped

Steps:

For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
Transfer to a large platter and serve.

ASIAN GLASS NOODLE SALAD

Asian Glass Noodle Salad image

A light and delicious noodle salad. Dangmyeon is a clear noodle made of sweet potato starch. It has a similar taste to Asian rice noodle. Dangmyeon can be found in the noodle section of most Asian grocery stores. Recipe from Nooschi.

Provided by Barbell Bunny

Categories Low Protein

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

17 1/2 ounces cellophane noodles, Dangmyeon
2 medium carrots, cut into match sticks
3 celery ribs, thinly sliced
4 cups bean sprouts
4 cups napa cabbage, roughly chopped
10 dried shiitake mushrooms, stems removed
2 scallions, thinly sliced into long pieces
1 cup cilantro, roughly chopped
2 garlic cloves, minced
1/8 teaspoon sesame oil
1 tablespoon extra virgin olive oil
1/4 teaspoon sugar
2 tablespoons oyster sauce
2 tablespoons sesame seeds, toasted
1/4 teaspoon white vinegar
1/2 teaspoon sugar
1 tablespoon mushroom flavored dark soy sauce
2 tablespoons soy sauce
1 teaspoon sesame oil

Steps:

Soak the shiitake mushrooms for at least 2 hours in lukewarm water. Wring the water out of the mushrooms, and slice them thinly (approx 1/8 inch thick). Set aside.
Stir fry the veggies. Start by heating the garlic, on high heat, with the olive oil for approx 30 seconds.
Add in the scallions, carrots, celery, shiitake mushrooms, 1/4 tsp of the sugar, and 1 Tbsp of oyster sauce and continue to stir fry for about 4-5 minutes.
Add in the napa cabbage, bean sprouts, and the rest of the oyster sauce, and stir fry for 5 minutes.
Turn off the heat and set aside.
Bring a large pot of water to a boil.
Boil the dangmyeon noodles for 7-10 minutes.
Drain the water, and rinse the noodles in cold water.
Set aside.
Create the sauce for noodles by combining the vinegar, sugar, dark soy sauce, soy sauce, and sesame oil in a bowl and mix until the sugar dissolves.
In a large serving bowl, combine the noodles with the sauce and ensure that it is evenly distributed.
Add in the stir fried veggies, fresh cilantro, and toasted sesame seeds.
Mix well and serve.
This dish can be enjoyed hot or cold.

Nutrition Facts : Calories 305.1, Fat 3.8, SaturatedFat 0.6, Sodium 537.8, Carbohydrate 65.4, Fiber 3.4, Sugar 5.3, Protein 4.1

ASIAN CHICKEN SALAD WITH GLASS NOODLES

Asian Chicken Salad with Glass Noodles image

This is a very flavorful, fairly spicy, Asian-type salad. If you don't like it too hot, substitute sweet chili sauce for the hot chili sauce or mix half and half. The flavors need a few hours to blend, so it's a good idea to let it sit in the fridge for at least 2 hours and up to 24 hours. Salad can be nicely garnished with additional cilantro and lime slices. You can also use diced cooked chicken in place of the steamed chicken breasts if desired.

Provided by Just Call Me Martha

Categories Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

7 ounces packages glass noodles or 7 ounces packages oriental rice noodles
1 lb boneless skinless chicken breast
4 green onions, sliced diagonally
2 carrots, sliced diagonally
1 small cucumber, thinly sliced
1 cup bean sprouts
1/4 cup chopped of fresh mint
1/4 cup chopped fresh cilantro
2 tablespoons toasted sesame seeds
2 tablespoons hot chili sauce
3 tablespoons lime juice
1 teaspoon sesame oil

Steps:

Cover noodles with boiling water and let sit 5-8 minutes, or until cooked.
Drain and rinse under cold water.
Steam chicken for 15 minutes, then shred into small pieces.
Place noodles, chicken, onions, carrots, cucumber, bean sprouts, mint and cilantro into large bowl.
Mix together chili sauce, lime juice and sesame oil then pour over noodle mixture and toss well.
Top with toasted sesame seeds.

Tips:

For the best results, use thin glass noodles. They are more delicate and easier to work with.
If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
To make the salad ahead of time, cook the noodles and vegetables according to the recipe. Then, store them separately in the refrigerator for up to 3 days. When you're ready to serve, simply toss the noodles and vegetables together with the dressing.
This salad is also a great way to use up leftover chicken, shrimp, or tofu.
If you're looking for a spicier salad, add a pinch of red pepper flakes or chili powder to the dressing.
For a more colorful salad, add some chopped fresh herbs, such as cilantro, basil, or mint.

Conclusion:

This Asian glass noodle salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give this salad a try.