SaysieVerse
My glass noodle salad (with peanut dressing)
Preparation:
30 min.
Cooking time:
15 min.
Servings:
2-3 servings
Difficulty:
light
About the recipe
Fresh Glass Noodle Salad with Crunchy Vegetables and Peanut Dressing
A light and flavorful salad with fried carrots, bell peppers, onions, and mung bean sprouts, combined with tender glass noodles and fresh lettuce. The whole thing is rounded out with a spicy-sweet peanut dressing made with soy sauce, sesame oil, ginger, and garlic—perfect as a main course or side dish!
Ingredients:
Ingredients list:
• 1 carrot (I used two small ones)
• 1 pointed pepper
• 1 small onion
• Iceberg lettuce head (Romano or other)
• 1 handful of mung sprouts
• Glass noodles (decide for yourself 😅)
• some oil for frying
For the peanut dressing:
• 70g peanut puree or peanut butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 clove of garlic
• some ginger
• 1 tbsp citrus juice (lime or lemon)
• some water or coconut milk for consistency
• Add chili oil/siracha as desired for the spice
preparation
Preparation:
1. Cut carrots, peppers and onion into strips.
Wash the lettuce, dry it and tear or cut it into bite-sized pieces.
Put the glass noodle water on.
2. Fry vegetables
Heat oil in a pan or wok and fry the vegetables, then add the mung sprouts.
3.Add glass noodles to the pot and cook according to package instructions.
Then drain, possibly trimming it a little with scissors and let it drain.
4. Add the glass noodles to the pan/wok with the vegetables.
Mix all dressing ingredients together in a small bowl and puree.
Find the perfect consistency for you with water or coconut milk.
5. Serve!!
A bed of salad, top with the pasta and vegetables and drizzle with the sauce.
Garnish with spring onions, peanuts and sesame seeds.