Glass Noodle Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, side
Cuisine: Thai
Serves: 4-6
Ingredients
  • 1 Cucumber
  • few sprigs of spring onion
  • 200 grams glass noodles
  • 1 medium green capsicum (bell pepper), sliced
  • 1 carrot, julienned
  • For the dressing:
  • 4-5 green chillies, finely chopped
  • 1 tsp grated ginger
  • salt, to taste
  • 1 tbsp lemon, or to taste
  • 1-2 tsp honey
  • 1 lemon grass stem, finely chopped
  • few fresh mint leaves
  • few fresh coriander/cilantro leaves
Instructions
Prepare the glass noodles:
  1. 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:
  1. 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:
  1. 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:
  1. 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/