Glass Noodle Salad Recipe (Kya zan thoke)

Glass noodles: Transparent noodles made from mung bean starch, providing a delicate texture.

Carrots: Shredded for a crunchy and colorful addition.

Cabbage: Adds a crisp texture and mild flavor.

Cilantro: Chopped for a fresh, herbaceous note.

Peanuts: Chopped for a nutty crunch.

Fish sauce: A salty, umami-rich condiment made from fermented fish.

Lime juice: Adds a tangy brightness to the dressing.

Soy sauce: Provides a savory depth of flavor.

Sesame oil: Adds a rich, nutty aroma and taste.

Garlic: Minced for a pungent, aromatic kick.

When preparing glass noodles, ensure they are cooked al dente by following the package instructions closely. Overcooking can make them too soft and mushy, which will affect the texture of your salad. After cooking, rinse the noodles with cold water to stop the cooking process and to keep them from sticking together. This also helps to cool them down quickly, making them ready to absorb the flavors of the dressing.

• glass noodles - Substitute with rice vermicelli: Both have a similar texture and are made from rice, making them a great alternative.

• shredded carrots - Substitute with shredded daikon radish: Daikon radish offers a similar crunch and mild flavor, complementing the salad well.

• shredded cabbage - Substitute with shredded lettuce: Lettuce provides a similar crisp texture and can be easily found in most grocery stores.

• chopped cilantro - Substitute with chopped parsley: Parsley has a fresh, slightly peppery flavor that can mimic the brightness of cilantro.

• chopped peanuts - Substitute with chopped cashews: Cashews offer a similar crunch and a slightly sweet flavor that works well in salads.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, making it a suitable alternative for those avoiding fish products.

• lime juice - Substitute with lemon juice: Lemon juice has a similar acidity and can provide the same tangy freshness to the salad.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar savory flavor profile.

• sesame oil - Substitute with olive oil: Olive oil has a mild flavor and can be used as a neutral alternative in the dressing.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients in the salad.

• To keep your glass noodle salad fresh, store it in an airtight container. This helps maintain the crispness of the shredded carrots and cabbage while preserving the flavors of the dressing.

• Place the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the noodles may start to absorb too much moisture and lose their texture.

• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the fish sauce, lime juice, soy sauce, sesame oil, and minced garlic in a small jar with a tight lid. Add the dressing just before serving to keep the vegetables crunchy.

• For freezing, note that glass noodles can become mushy when thawed. It’s best to freeze the components separately. Place the cooked and cooled noodles in a freezer-safe bag, ensuring to remove as much air as possible. Store the vegetables and dressing in separate containers.

• When ready to enjoy, thaw the noodles in the refrigerator overnight. Combine with the fresh vegetables and dressing just before serving.

• If you notice any excess moisture after thawing, drain the noodles well before mixing with the other ingredients to maintain the desired texture of the salad.

• Microwave: Place the glass noodle salad in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the noodles can become too soft.

• Stovetop: Heat a non-stick skillet over medium heat. Add a small amount of sesame oil or olive oil to the pan. Add the noodle salad and stir-fry for 2-3 minutes until warmed through. This method helps maintain the texture of the vegetables and noodles.

• Steaming: Place the noodle salad in a heatproof dish. Set up a steamer and bring the water to a boil. Place the dish in the steamer, cover, and steam for about 3-4 minutes until heated through. This gentle method preserves the freshness of the ingredients.

• Room Temperature: If you prefer not to heat the salad, simply let it sit at room temperature for about 30 minutes before serving. This allows the flavors to meld and the noodles to soften slightly without losing their texture.

• Large pot: Used to cook the glass noodles according to the package instructions.

• Colander: Used to drain and rinse the cooked noodles with cold water.

• Large mixing bowl: Used to combine the cooked noodles, shredded carrots, shredded cabbage, chopped cilantro, and chopped peanuts.

• Small bowl: Used to whisk together the fish sauce, lime juice, soy sauce, sesame oil, and minced garlic.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Knife: Used to chop the cilantro and peanuts, and to mince the garlic.

• Cutting board: Used as a surface for chopping and mincing ingredients.

• Measuring cups: Used to measure out the shredded carrots, shredded cabbage, and chopped cilantro.

• Measuring spoons: Used to measure the fish sauce, lime juice, soy sauce, and sesame oil.

• Tongs: Used to toss the salad and ensure the dressing is evenly distributed.

• Serving bowl: Used to serve the glass noodle salad immediately or to store it in the refrigerator for later.

Pre-cut vegetables: Shred the carrots and cabbage in advance and store them in the fridge to save time.

Use pre-chopped herbs: Buy pre-chopped cilantro to skip the chopping step.

Ready-made dressing: Prepare the dressing a day before and keep it in the fridge.

Batch cook noodles: Cook a larger batch of glass noodles and store them in the fridge for quick assembly.

Use a food processor: Use a food processor to quickly shred carrots and cabbage.