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    Home » Salads

    Glass Noodles Salad (Easy & Vegan)

    Published: Jul 21, 2021 by Janelle Hama

    Jump to Recipe

    A refreshingly light glass noodle salad that is packed with fresh vegetables, tossed through slippery potato starch noodles, soy sauce and sesame oil dressing.

    two plates of cold noodle salad with chop sticks

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    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients You’ll Need
    • How To Make Cold Glass Noodle Salad
    • Variations
    • Pro Tips
    • FAQ
    • Related Recipes
    • Cold Glass Noodles Salad (Easy & Vegan)

    My love for Asian food runs deep. This is thanks to my brother, who got me onto it many many years ago and is currently living in Asia.

    This glass noodle salad is inspired by Vietnamese and Thai cuisine, it’s perfect for lunch or dinner. 

    I normally like to emulate a meal I have eaten out by making it my version and I've got to tell you, this is yum!

    It’s the perfect combination of fresh and light flavouring, whilst still being filling - there’s just no 'heavy feeling' with this vegan salad.

    Why You’ll Love This Recipe

    • Light and refreshing, try it with a cold glass of lemonana!
    • Has a combination of chewy/slippery noodles with crunchy fresh vegetables
    • Ridiculously easy
    • Can be paired with many other foods or enjoyed on it’s own
    • Healthy and caters for vegans and gluten free diets.

    Ingredients You’ll Need

    vegan noodle salad ingredients
    glass noodle salad dressing ingredients

    Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

    Potato starch noodles - sometimes referred to as glass noodles or cellophane noodles. These are easily found at your local Asian grocer or online (affiliate link). 

    These are among the best Asian noodles for salad, you have to try them, especially if you are gluten-free.

    Carrots and cucumber - julienne these by using a mandolin or julienne slicer (affiliate link).

    Red cabbage - shred this or thinly slice. I love to use red cabbage as it gives extra crunch to this salad. My vegan brown rice and chickpea salad also uses red cabbage.

    Peanuts - to save time I like to use roasted and salted peanuts from the store. However, if you have time, you could do this yourself. If using whole peanuts, crush these prior to adding them to the glass noodle salad. Not only do peanuts add some crunch but protein too.

    Bean sprouts - ensure you purchase fresh bean sprouts, these should be crunchy and juicy and not slimy. Bean sprouts are nutritious and a good source of protein.

    Lime - do not substitute fresh lime juice with store-bought.

    Sesame oil (affiliate link) - is a key flavour, choose a good quality sesame oil. Do not skimp on this.

    Soy sauce - ensure you select gluten-free if you need this. Please note not all soy sauces are made equally, some are saltier than others. Take this into consideration.

    Coriander (cilantro) - use fresh and not dried. Chop up the stem parts into small pieces, coriander stems hold loads of flavour.

    cold glass noodle salad in a bowl with tongs

    How To Make Cold Glass Noodle Salad

    Step 1 - Prepare the glass noodles as per packet instructions.

    Step 2 - In a mixing jug, whisk together salad dressing ingredients and set aside.

    Step 3 - In a salad bowl add glass noodles and chop them up into manageable bite-sized pieces.

    Step 4 - Add in all vegetables and herbs. Pour in salad dressing and toss salad until well combined. Serve cold. Wash this down with a healthy sparkling pink rose lemonade.

    Variations

    Herbs - for extra flavouring, try adding in freshly chopped mint leaves.

    Bean sprouts can be substituted for snow pea sprouts.

    Peanuts - can be substituted with roasted and salted cashews.

    Maple syrup - can be substituted with coconut sugar. Adjust quantity to suit. 

    Tofu - feel free to add your preferred tofu to this salad.

    Sesame seeds - sprinkle this on top, a great option for additional sesame flavour.

    Fresh ginger & garlic - can be grated into the dressing.

    Glass noodles - if you are having trouble finding these, you can use rice vermicelli noodles instead.

    a plate of cold glass noodle salad with chopsticks

    Pro Tips

    Glass noodles - I like to always undercook by one minute of what the instructions advise.

    Spring onions (scallions) - cut these at a 45-degree angle for aesthetics

    FAQ

    What are glass noodles?

    Glass noodles can be referred to as cellophane noodles. They are normally made from starch and water. The starch is derived from either potato, sweet potato, yams or mung beans. They are chewy and slippery when cooked.

    Related Recipes

    You might also like banana blossom salad with pasta.

    Try this juicy and fresh spicy cucumber salad or this carrot cucumber salad.

    If you're into tahini, try my versatile miso tahini dressing.

    If you love this recipe, you'll also love my flavorsome sticky maple vegan brussel sprouts without oil.

    Another noodle recipe to check out is this delicious Chinese noodles recipe by Be Brave and Bloom. The oyster sauce can easily be swapped, creating a delish vegetarian meal packed with veggies.

    Otherwise, check out this spicy vegan japchae recipe by The Seaside Calls, which also uses glass noodles.

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    Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    a plate of cold glass noodle salad with chopsticks

    Cold Glass Noodles Salad (Easy & Vegan)

    A super delicious cold glass noodles salad using fresh ingredients and crunchy roasted peanuts. This is an easy vegan salad recipe that is gluten free too.
    Print Pin Rate Save Recipe Saved Recipe
    Course: lunch, Salad
    Cuisine: Asian Inspired
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 people
    Author: Janelle Hama

    Ingredients

    • 360 g Potato Starch Noodles cooked as per packet instructions
    • 1 med Carrot julienned
    • 1 larg Cucumber julienned
    • 1 large handful Red cabbage thinly sliced
    • 2-3 sprigs Scallion (Spring Onion) chopped
    • ½ cup Peanuts (roasted and salted) roughly chopped
    • 1 large handful Bean sprouts
    • 1 handful Cilantro (Coriander) chopped

    Glass Noodle Salad Dressing

    • 1½ med Lime freshly juiced
    • 2½ tablespoon Sesame Oil
    • 2½ tablespoon Soy sauce gluten free
    • 1 sml Red chilli finely chopped
    • 1½ tablespoon Maple Syrup
    • 1 tablespoon Ginger fresh, finely chopped
    • 2 tablespoon Sesame Seeds (optional)
    • 1 teaspoon Salt (optional) to taste
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Cook glass noodles as per packet instructions, then in a large salad bowl, using kitchen scissors, cut noodles into smaller pieces.
    • Add in all vegetables and herbs to the noodles.
    • Whisk together dressing ingredients and pour over the salad ingredients. Toss everything together. Serve cold.

    Video


    Notes

     
    ✔️Variations
    Herbs - for extra flavouring, try adding in freshly chopped mint leaves.
    Bean sprouts can be substituted for snow pea sprouts.
    Peanuts - can be substituted with roasted and salted cashews.
    Maple syrup - can be substituted with coconut sugar. Adjust quantity to suit. 
    Tofu - feel free to add your preferred tofu to this salad.
    Sesame seeds - sprinkle this on top, a great option for additional sesame flavour.
    Fresh ginger & garlic - can be grated into the dressing.
    Glass noodles - if you are having trouble finding these, you can use rice vermicelli noodles instead.
    💭Pro Tips
     
    Glass noodles - I like to always undercook by one minute of what the instructions advise.
     
    Spring onions (scallions) - cut these at a 45-degree angle for aesthetics
     
    Looking for more vegan salad recipes, try pasta salad or vegan brown rice salad.
     
     

    Equipment

    pot

    Nutrition

    Serving: 1g | Calories: 560kcal | Carbohydrates: 90g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 1229mg | Potassium: 371mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2731IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 2mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

    If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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      Recipe Rating




    1. nancy

      May 02, 2022 at 10:57 am

      5 stars
      wow! i'm obssessed with this recipe. i can't believe how easy it was to make!

      Reply
    2. Cindy

      April 12, 2022 at 9:32 pm

      5 stars
      Delicious! It's so flavorful and easy to make.

      Reply
    3. Jacqui

      February 22, 2022 at 4:54 pm

      5 stars
      I love glass noodles and this recipe is a great way to incorporate them more into my diet. I love eating this salad for lunch in my home office

      Reply
    4. Genevieve

      February 04, 2022 at 12:14 pm

      5 stars
      Glass noodles salad is perfect for when I have no clue what to make for dinner. It's a delicious-looking recipe!

      Reply
    5. Agnieszka

      February 03, 2022 at 1:52 pm

      5 stars
      Lovely salad. I made a big batch and enjoyed it throughout the week. Making it again for sure!

      Reply
    6. Donna

      February 02, 2022 at 4:12 pm

      5 stars
      Definitely my kind of recipe! Light, easy and delicious! I packed leftovers for hubby's lunch the next day and they went down a treat.

      Reply
    7. Andrea

      February 02, 2022 at 1:25 pm

      5 stars
      love these glass noodles so much! so delicious and easy to whip up too! yum!

      Reply
    8. Jere Cassidy

      January 10, 2022 at 3:31 pm

      5 stars
      I immediately pinned this recipe. I order this all the time but never came across a recipe for this salad. Thanks for posting this and the great instructions.

      Reply
    9. Evelyn

      December 15, 2021 at 8:49 am

      5 stars
      I’ve eaten this 3 days in a row and I’m not ashamed to say I will keep eating it. The cold glass noodles are slippery just as mentioned and the vegetables seem even fresher with them. Each time I’ve made this salad I’ve just used what I have and it works. The dressing is easily adaptable, I found it wasn't overly salty which I am fine with.

      Reply
    10. Nel

      August 05, 2021 at 1:07 pm

      5 stars
      just what I needed, I added more soy sauce as I like my salad saltier. thanks

      Reply
      • Janelle

        August 05, 2021 at 4:19 pm

        glad this salad hit the spot!

        Reply
    Newer Comments »

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    Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

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