This time of year it’s nice to find ways to use a variety of vegetables in one dish. On these hot days a cold noodle salad is especially refreshing. Glass noodles are gluten free and made of sweet potato starch. They can be hard to find but can be easily substituted with spaghetti, vermicelli rice noodles, chow mien noodles, or soba noodles. Whichever noodles you choose to work with, prepare them according to the package directions, and then rinse with cool water, and set aside. Prepare your vegetables in a julienne fashion to mimic the noodles. Toss it all together with sauce and enjoy. Stores well in the fridge for up to 3 days.
Glass Noodle Salad
1 package of glass noodles, or any noodles you choose to use
1 pint of snow peas, approx 1/3 pound
1 pint of green beans, approx 1/2 pound
4 medium carrots
1 long English cucumber
1 small or medium zucchini or summer squash
1 bunch of scallions
1/4 - 1/2 small head of red cabbage
1 can of chick peas, drained (optional)
SAUCE
1/3 cup mirin or white wine vinegar
1/4 cup sesame oil
1/3 cup soya sauce
2 minced garlic cloves
1/4 cup Thai sweet chili sauce
1 lime, juiced
Shake it a jar, or whisk with a fork
- Prepare noodles according to package directions. Rinse in cold water. Place in large bowl. Set aside.
- Julienne (or matchstick) the peas, beans, carrots, zucchini and cucumber.. Grate, mandolin or finely slice the red cabbage. Finely slice the scallions on the diagonal. Add all the vegetables to the noodles.
- Add all the ingredients for the sauce in a jar. Stir with a fork. Drizzle the sauce over the the noodles and vegetables. Toss to combine. Garnish with cilantro, toasted sesame seeds, or toasted peanuts.
