My favorite type of noodles for this summer without a doubt are glass noodles. They are light, tasty, take exactly 4 minutes to make and are great to eat hot or cold. For that (and much more), they are ideal to use in a salad. Glass noodle salad in a delicious peanut butter sauce. It has in it lots of crunchy vegetables, sliced as thinly as possible, all wrapped in a gorgeous sauce inspired by thai cuisine.

Glass noodles (also called cellophane noodles) name so because they get transparent after cooking. It usually made from mixing mung bean starch (or other starch) with water. Glass noodles can be prepared either by cooking or simply soaking. If cooking – 3 minutes in boiling water is enough. After that, immediately rinse in cold water (so that the cooking process stops) and strain excess water. If soaking – soak in a bowl with boiling water for about 5 minutes, and immediately afterwards rinse and strain excess water.

How to make?

The vegetables used in this glass noodle salad with peanut butter sauce are mostly hard vegetables. I used carrots, kohlrabi, red cabbage, radishes, scallions and red chili. In addition, the salad has cilantro and basil, as well as coarsely chopped peanuts. That’s a crunchy salad for you! Slice the vegetables as finely and as thinly as possible. It’s more pleasant to eat and also lets the sauce be well absorbed. Ideally you should slice the vegetables using a mandoline slicer. However, if you don’t have one – a good knife will do the job. Just be careful with your fingers.

The salad dressing is important and dominant. I like making salad dressing in a jar with a lid. Place in a jar the peanut butter, soy sauce, maple syrup, lemon juice, sesame oil and finely grated ginger. Season with a pinch of salt and pepper, close the lid and shake until a thick and smooth sauce is obtained. Pour the sauce over the salad and mix well until all the ingredients are covered and well wrapped in the sauce. The salad is kept well in the refrigerator for two to three days. Enjoy!

Looking for more great recipes?

• Quinoa Salad with Sweet Potatoes and Carrots
• Green Curry with Charred Tofu, Green Vegetables and Coconut Cream
• Sautéed Green Beans with Mushrooms
• White Corn and Miso Soup with Chili Oil

Print Recipe

Glass Noodle Salad with Peanut Butter Sauce

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Salad, Side Dish

serves: 4

Ingredients:

• 125 gr/ 5-oz glass noodles
• 2 medium size carrots
• 1 kohlrabi
• ¼ small red cabbage
• 2-3 radishes
• 3 green onion springs
• 1 red chili pepper, more or less to taste
• ½ cup peanuts
• ¼ cup basil, leaves only
• ½ cup cilantro, leaves only

For the sauce –

• 3 tablespoons natural peanut butter
• ¼ cup soy sauce
• 3 tablespoons maple syrup
• 3 tablespoons lemon juice
• 2 tablespoons sesame oil
• 1 tablespoon finely grated ginger root (about 5 cm/ 2-inch)
• A pinch of salt, a pinch of black pepper

Instructions:

• Rinse well all the vegetables, peel the carrots and kohlrabi. Slice the vegetables as thinly as possible with a mandoline slicer or a knife. The carrots, kohlrabi and radishes are sliced ​​into thin sticks. The red cabbage into thin strips. The green onion and chili pepper into thin rings. The peanuts are chopped very coarsely. The basil and coriander leaves can be left whole or very coarsely chopped.
• Cook the glass noodles either using the stoves or by soaking.

  If cooking on the stoves – place the glass noodles in a pot with plenty of boiling water and cook for 3 minutes. At the end of cooking, rinse the glass noodles in cold water (to stop the cooking process) and strain off the excess water.

  If by soaking – place the glass noodles in a wide bowl filled with boiling water. Allow the glass noodles in the boiling water for 5 minutes and then rinse the noodles with cold water and strain the excess water.
• Prepare the sauce – in a jar with a lid, place all the sauce ingredients: peanut butter, soy, maple syrup, lemon juice, sesame oil, finely grated ginger, a pinch of salt and a pinch of black pepper. Mix well until a thick and smooth sauce is obtained.
• Place the cooked glass noodles in a large mixing bowl. Add the chopped vegetables on top (carrots, kohlrabi, red cabbage, radishes, scallions, chili peppers, basil and cilantro) and the chopped peanuts. Pour over the peanut butter sauce and mix well until all the ingredients are covered in the sauce. Enjoy!

Notes:

 

• For a gluten-free version, make sure to buy gluten-free ingredients (eg GF glass noodles, GF soy sauce, etc.)
• You can vary the hard vegetables that are added to the salad and change according to your personal taste. Try using peppers of different colors, white cabbage, cucumber, green beans and beets.
• Adjust the amount of chili pepper depending on the degree of spiciness you like.
• Glass noodles often come in large packages. It is easiest to disassemble the package using sizers.

 

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הפוסט Glass Noodle Salad with Peanut Butter Sauce הופיע לראשונה ב- The Happy Lentils.