A popular Chinese appetizer, glass noodle salad combines springy noodles, crunchy vegetables and a mouthwatering dressing. It’s vegan and gluten-free adaptable.
Soak glass noodles in cold water for 10 minutes or in hot water for 5 minutes (see note 3) until they become pliable. Cut them shorter with scissors.
Bring plenty of water to a boil in a saucepan. Add the drained noodles. Cook for about 2½ minutes (see note 3) until they’re done (can be snapped with nails but still crispy).
Transfer them to a bowl of cold water to cool. Drain well and set aside.
Put minced garlic, chili flakes, and sesame seeds into a small bowl. Heat oil then pour it over the mixture.
Stir well then add light soy sauce, black rice vinegar, sesame oil, salt and sugar.
Add the noodles, carrot, cucumber, fresh chili and cilantro (if using) to a large bowl. Pour the dressing mixture over. Toss well then transfer to a serving plate.
Notes
1. I use glass noodles made from mung bean starch (Fen Si/粉丝) for this recipe. You can also use noodles made from sweet potato starch (Fen Tiao/粉条). 2. To make this dish gluten-free, replace light soy sauce with gluten-free soy sauce and substitute black rice vinegar with lime juice.3. If using sweet potato/potato starch noodles, you'd need to adjust the soaking and cooking time.