Things have been a little busy at my end and I will be updating you soon about that, but lets talk about this Thai glass noodle salad first.
Trying to lose weight? Trying to eat healthier? Looking for salads that don’t include mayo based dressings but still taste as great? Then look no further my dear lovely faithful readers, this glass noodle salad will answer all your woes. Well, most of them anyway!
Its light, refreshing and its gluten free, fat free, nut free, vegan and thus every reason why you should be making this. 
Made from mung bean starch, glass noodles (or cellophane noodles) are rich in iron and zinc. But lets be clear they are not a low carb option. They have their share of carbs, but its not white carbs and they have almost zero fat. Plus, if you have your glass noodles with a good serving of the veggies (like in this salad), I think this dish pretty healthy and fresh to include in your meals.
The salad is easy to make and pretty quick to put together. The only technique required is the cooking of the glass noodles, rest is chopping and mixing.
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 again. If using in soups you can skip the second step. But if using noodles for this salad, you will need to boil them till tender. Read More →