Asian glass noodles

Asian glass noodles

May 25 2020


15 mn

Serves 5

This super easy and fresh glass noodles goes really nicely with grilled chicken, tofu, korean beef or even asian spiced fish... Easy for a summer night and leftovers are perfect for lunch the next day. I used Shiratake noodles which do not need to be cooked so this took me no time to put together.


  • 2 pack of glass noodles, I used shiratake but any will do
  • 1/4 head of red cabbage
  • 1/4 head of green cabbage
  • 4 carrots
  • 1 cup snap peas
  • 3 green onions, chopped
  • 2 Persian cucumbers
  • Miso dressing Miso sauce is store bought but to make it: 2 tsp of miso paste 1 tsp of fresh grated ginger 2 tsp of rice vinegar (lime works as well) 2 tsp of maple syrup 1 tsp of sesame oil 2 tbsp of soy sauce Add a bit of water if you want a thinner consistency


The shiratake noodles only need to be thoroughly washed and pat dried, no need to cook them. But you can use any kind of glass noddles just follow packaging instructions on how to cook them.
Grate the carrots, thinly, slice lengthwise the cucumbers, chop the cabbages and snap peas.
Assemble all the veggies and noodles and drizzle a couple of tbsp of the dressing on top. Add the chopped green onions on top, maybe some cilantro or Thai basil. Option to add toasted nuts for texture like cashews or peanuts and a little sprinkle of sesame seeds goes a long way as well...

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