Glass noodle salad

Cooking Salads Glass noodle salad

Brighten up the evening with this Asian salad thats a beautiful mixture of colours and textures.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Place noodles in a large bowl and cover with cold water. Stand for 15 minutes. Drain in a fine sieve. Transfer to a large bowl. Add tofu, carrots and snow peas.
  2. Whisk soy sauce, oil, sugar and garlic powder in a bowl until well combined. Pour over noodle salad. Cover and refrigerate for 1 hour. Toss gently. Serve.

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250g dried mung bean vermicelli noodles
200g Thai marinated tofu, sliced
2 carrots, peeled, shredded
200g snow peas, trimmed, shredded
1/3 cup soy sauce
1 tbsp sesame oil
2 tbsp brown sugar
1 tsp garlic powder

Adv

Autors
Preparation time
1:25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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