Asian Glass Noodle Salad Recipes

ASIAN NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
• While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

ASIAN VEGGIE GLASS NOODLES

Steps:

• Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. , In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; stir-fry 2 minutes. Add mushrooms; stir-fry 2 minutes. Add coleslaw mix, snow peas and red pepper; stir-fry 1-2 minutes or until crisp-tender. Remove from pan., Drain noodles. Using scissors, cut noodles into 4-in. lengths. In same pan, combine broth, soy sauce and pepper; bring to a boil. Add noodles; cook and stir until noodles are tender. Add vegetable mixture, green onions and cilantro; heat through, stirring occasionally., Transfer to a serving plate. Top with eggs; if desired, serve with lime wedges.

ASIAN GLASS NOODLE SALAD

Steps:

• Soak the shiitake mushrooms for at least 2 hours in lukewarm water. Wring the water out of the mushrooms, and slice them thinly (approx 1/8 inch thick). Set aside.
• Stir fry the veggies. Start by heating the garlic, on high heat, with the olive oil for approx 30 seconds.
• Add in the scallions, carrots, celery, shiitake mushrooms, 1/4 tsp of the sugar, and 1 Tbsp of oyster sauce and continue to stir fry for about 4-5 minutes.
• Add in the napa cabbage, bean sprouts, and the rest of the oyster sauce, and stir fry for 5 minutes.
• Turn off the heat and set aside.
• Bring a large pot of water to a boil.
• Boil the dangmyeon noodles for 7-10 minutes.
• Drain the water, and rinse the noodles in cold water.
• Set aside.
• Create the sauce for noodles by combining the vinegar, sugar, dark soy sauce, soy sauce, and sesame oil in a bowl and mix until the sugar dissolves.
• In a large serving bowl, combine the noodles with the sauce and ensure that it is evenly distributed.
• Add in the stir fried veggies, fresh cilantro, and toasted sesame seeds.
• Mix well and serve.
• This dish can be enjoyed hot or cold.

ASIAN CHICKEN SALAD WITH GLASS NOODLES

Steps:

• Cover noodles with boiling water and let sit 5-8 minutes, or until cooked.
• Drain and rinse under cold water.
• Steam chicken for 15 minutes, then shred into small pieces.
• Place noodles, chicken, onions, carrots, cucumber, bean sprouts, mint and cilantro into large bowl.
• Mix together chili sauce, lime juice and sesame oil then pour over noodle mixture and toss well.
• Top with toasted sesame seeds.