Glass Noodle Salad
Directions
- 1Soak the glass noodles in boiling-hot water.
- 2Drain the noodles well and cut them a few times with kitchen scissors.
- 3Julienne the carrots, bell peppers, and cucumbers. Slice the green onions into long strips and roughly chop the cilantro.
- 4Add all the vegetables, cilantro, minced garlic, chili flakes, salt, and sugar to a large bowl.
- 5Crush the coriander seeds in a mortar and pestle and add them to the bowl.
- 6Add vinegar and soy sauce to the bowl.
- 7Heat the avocado oil until hot and pour it over the garlic and seasonings.
- 8Add the drained noodles to the bowl and toss everything well until evenly coated.
- 9Let the salad sit for 10 minutes before serving.
Ingredients
- 200 g bean thread glass noodles
- 2 large carrot, julienned
- 2 small-medium red bell pepper, julienned
- 4 whole mini cucumber, julienned, soft/seedy centers removed
- 1 bunch green onion, sliced into long thin strips
- 1 bunch cilantro, roughly chopped
- 6-8 whole garlic clove, minced
- 2 tsp chili flakes (optional)
- 1 tsp salt
- 2 tsp sugar
- 3 tbsp white vinegar
- 2-3 tbsp soy sauce
- 1 1/2 tbsp coriander seed, lightly crushed
- 1/2 cup avocado oil, heated until hot
Equipment
large bowlkitchen scissorsmandolinechef's knifegarlic pressmortar and pestlesmall pan
Tips
- Use rice vinegar instead of white vinegar.
- Use gochugaru instead of chili flakes.
- Use any neutral oil instead of avocado oil.
- The salad can be chilled before serving.
- Keep refrigerated in an airtight container for up to 3 days.
- Peanuts are a great addition.
