To cook glass noodles, soak the stiff mung bean noodles for about 15 minutes in hot water. Drain and wash it with cold water and cut the noodles to a smaller size. Then boil them for 30s- 1 min and drain in cold water. Keep aside.
Prepare the vegetables:
Chop the spring onions diagonally. Slice the green capsicum/bell pepper into thin strips. Julienne the carrot. You could also use thinly shaved carrot.
Make the dressing:
In a small bowl, combine the chopped green chillies, grated ginger, salt, lemon juice, honey, chopped lemon grass. Keep aside 2-3 minutes.
To assemble:
In your serving bowl, add the noodles, and veggies. Add the mint and cilantro/coriander leaves. Mix in the dressing. Refrigerate 1 hour. Before serving garnish with a few fresh mint leaves.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/09/04/glass-noodle-salad/