Glass noodle salad


  • 4 bundles of mung bean / glass noodles
  • 250g snow peas
  • 2 medium carrots
  • 1 knob ginger
  • 8 cloves garlic
  • 1 large onion
  • 4 tbsp canola oil

  • 1 tbsp dark vinegar
  • 3 tbsp light soy
  • 1 tbsp sesame oil
  • 2 tbsp sugar
  • 1/4 cup rice wine
  • 1 tsp salt or chicken / veg stock powder

  • 1/4 cup coriander
  • 1/4 cup thai basil or vietnamese mint
  • Soak the noodles in tap water and set aside.
  • Combine sauce ingredients and set aside.
  • Chop coriander and basil and set aside.
  • Thinly slice the onion, mince garlic, grate ginger, grate carrot coarsely and slice snow peas into matchsticks or slivers.
  • Roughly cut glass noodles into 3-inch lengths with kitchen scissors. Drain noodles in a colander. Set aside.
  • Heat canola oil on high until oil starts to shimmer, but not smoke. Add onion, fry until translucent. Add garlic and ginger and fry until garlic just turns golden.
  • Add carrot and snow peas and stir fry for 30 seconds. Add sauce and mix for another 30 senconds. 
  • Add noodles and toss to coat all the noodles in the sauce. 
  • Top with coriander and basil garnish and serve.
Serves 4-6*optional: Add handfuls of beansprouts and enoki mushrooms with the noodles for extra crunchy goodness