Glass Noodle Salad

These glass noodles cook in just a couple minutes, are gluten-free, and easily absorb other flavors.  This is a  delicious side dish for grilled meat, chicken or fish, making it a perfect addition to your upcoming summer barbeques!

You can also add tofu, chicken, or shrimp to turn this into a main course!  If you have leftovers of this salad, and no, I’m not kidding, heat it up in a pan and serve it with a sunny-side-up egg on top! Breakfast!




  • 8 ounces rice or starch noodles
  • 1/4 cup grape seed or vegetable oil
  • 1/3 cup seasoned rice vinegar
  • juice of 1 lime
  • 1 teaspoon finely minced garlic
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons finely chopped mint
  • 1/2 cup roughly chopped red bell peppers
  • 1/4 cup shredded seaweed (Nori)
  • Siracha (“Rooster”) sauce to taste


Serves 4

Total Prep and Cooking Time: 15 minutes

Cook the noodles in a large pot of boiling, salted water just until tender, about 2 minutes. Remove 1/4 cup of the water and set it aside.  Then drain the noodles, toss them with the oil and set aside.  

In a small mixing bowl, whisk the reserved cooking liquid from the noodles with the vinegar, lime juice, garlic, sugar, salt, and mint.  Once the noodles are cool, add them, along with the peppers, to the sauce and sprinkle the top with the seaweed.  If you’re not serving kids, I highly suggest adding the Siracha sauce! Or, you can simply add it to the “grown-up” portions.  Its spicy flavor is fantastic with the sweetness of the other ingredients.  

An additional note:

Most major supermarkets will sell the noodles, rice vinegar and seaweed in their Asian food isle, otherwise any Asian market will have them.

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