Description
Japanese Glass Noodle Salad is a light and refreshing side dish featuring silky glass noodles combined with crisp julienned vegetables and a tangy, flavorful sesame-soy dressing. Quick and easy to prepare, this salad is perfect served chilled alongside grilled meats, seafood, or traditional Japanese meals.
Ingredients
Salad
- 4 ounces dried glass noodles
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1/4 cup thinly sliced red onion
- 2 green onions, sliced
- 2 tablespoons toasted sesame seeds
Dressing
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame seeds
Instructions
- Cook the noodles: Cook the glass noodles according to the package directions until tender, typically boiling them for about 3-5 minutes. Once cooked, drain and rinse under cold water to stop cooking and remove excess starch.
- Prepare noodles: Drain the noodles thoroughly to avoid diluting the dressing and cut them into shorter pieces if desired for easier eating.
- Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, grated fresh ginger, and toasted sesame seeds until the sugar is dissolved and the dressing is well combined.
- Combine salad ingredients: In a large bowl, add the prepared noodles, julienned cucumber, carrot, sliced red onion, and green onions. Pour the dressing over these ingredients.
- Toss the salad: Gently toss all ingredients together until the noodles and vegetables are evenly coated with the dressing.
- Final touches and chill: Sprinkle additional toasted sesame seeds on top. Refrigerate the salad for 15 to 20 minutes before serving to allow flavors to meld and to serve chilled.
Notes
- Drain the noodles very well to prevent the dressing from becoming diluted.
- Add shredded chicken, shrimp, or crab to turn it into a more substantial meal.
- A small drizzle of chili oil can be added if you prefer a spicy kick.
- This salad can be prepared several hours ahead and refrigerated, making it a great make-ahead dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish, Appetizer
- Method: Stovetop, No-Cook
- Cuisine: Japanese
