Glass Noodle Salad with Sichuan Dressing

This fresh and spicy Glass Noodle Salad with Sichuan Dressing combines slippery noodles, crunchy broad beans with spicy Sichuan peppercorn dressing. The springy chewy texture of glass noodles works extremely well in this Sichuan-style cold noodle dish. Sichuan peppercorns are what lend this dish its mouth-numbing characteristic. Along with the musky tanginess from black rice vinegar, the spiciness from chilli oil and salty soy sauce, this dressing is a perfect balance of punchy flavours. It’s cold, delicious and satisfies my craving for spice on a hot summery day. It’s one of my absolute favourites. A perfect taste of summertime.

Glass noodles have a unique springy texture. They are light and slippery, and delectably chewy. They are super easy to make, to top it all they are gluten-free. When paired with broad beans it gives the salad a nutty flavour and a crunchy texture. Also, a great source of plant-based protein and fibre. The flavourful spicy Sichuan dressing brings the dish together perfectly. A salad full of wonderful texture and layers of flavours! What’s not to love??

What are Glass Noodles??

Glass noodles are widely popular in Asian countries and are also known as mung bean vermicelli, bean thread noodles, and cellophane noodles. They are a group of noodles that are commonly made of different types of starches. Like mung bean starch, sweet potato starch, potato starch, cassava starch, and so on. For glass noodles made of mung bean, the noodles appear to be round, thin, long, and translucent sticks. Sweet potato noodles are usually in light brown colour and are a little thicker than those made of mung bean. The word “glass” is used to describe their semi-transparent appearance after they’re cooked.

Lot of time people ask ? ARE GLASS NOODLES AND RICE VERMICELLI THE SAME? Both these noodles look very similar in appearance. But they both are very different. In glass noodles starch is the main ingredient while rice flour is the ingredient for vermicelli.  And rice vermicelli are usually white instead of translucent.

On their own glass noodles don’t have much taste, because starch is plain and tasteless. But they readily absorb the flavours of other ingredients and seasonings. So the flavour of glass noodles greatly depends on what kind of ingredients and seasonings are added to dishes. The texture of cooked glass noodles is soft and springy.

Ingredients Used to Make Glass Noodle salad with Sichuan Dressing

• Glass noodles (or cellophane noodles) are long gelatinous noodles made from the starch They are gluten-free, and can be served hot or cold.
• Frozen or fresh broad / edamame beans  are an easy way to add protein and healthy fats to a vegan diet. Simply thaw them boiling in water for 3 minutes and soaking them in ice cold water. Remove the skin and they are ready to use. They add a nutty bite and buttery quality to this salad.
• Green Onions, Radish, Watercress, Sugar snap peas – add crunchiness and enhance the flavours and texture of the salad.

Sichuan Chilli Oil Dressing

• Sichuan peppercorns
• Chilli Oil sediments and flakes
• Garlic & Ginger
• Soy Sauce
• Chinese Black vinegar (Chinkiang)
• Honey/palm sugar
• Toasted Sesame oil
• Salt and white pepper to taste

NOTE : Do not add all the dressing into the salad. Add half mix well, taste and add more if required. Leftover dressing can be used to make dumpling or sautéed vegetable or even as a dipping sauce.

How to Make Glass Noodle Salad with Sichuan Dressing

STEP 1 I Cook the glass noodles either by softening them in hot water. or boiling them (See packet directions.) Drain and cool the noodles, and roughly cut them with kitchen scissors. Add a tbsp of the dressing and gently toss and keep aside.

STEP 2 I Mix garlic and water in a medium bowl. Let stand for 2-3 minutes. Add ginger, flakes/sediment from chilli oil, crushed Sichuan peppercorn, sesame oil, soy sauce, vinegar, honey and a pinch of salt and pepper. Mix well and keep aside.

STEP 3 I Thaw the broad beans and remove the skin. Julienne the radish and sugar snap peas. Slice the green onions.

Helpful Tips and Tricks to Make Glass Noodle Salad

• Cut the noodles into shorter pieces with a kitchen scissor so that it will be convenient for you to eat after softened.
• You can add other vegetables such as carrots, bean sprouts, cucumber, peppers etc.
• Sichuan Pepper – has enough zing to wake up the mouth so be careful. Always add a little, taste and then add more as per your taste.
• You can substitute Sichuan peppercorn with Sichuan peppercorn oil for a milder taste.
• Use homemade or store bought chilli oil. Some chilli oils can be very spicy so adjust the quantity accordingly.

Afraid you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook, Tiktok and Pinterest for food inspiration and adventures.

Glass Noodle Salad with Sichuan Dressing

Serves: 2 as Main Prep Time: 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Pin

Print

Ingredients

For the Salad 

• ½ cup broad beans, fresh or frozen
• ½ cup edamame beans, fresh or frozen
• ¼ cup radish, julienned
• ⅓ cup sugar snap pean, sliced
• ¼ cup green onions, thinly sliced
• 2 cup water cress

For the Sichuan Dressing 

• 2 clove garlic, minced
• 3-4 tbsp water 
• 2 tsp ginger, minced
• 3 tbsp chilli oil with sediments/flakes 
• 1.5 tbsp black vinegar 
• 1.5 tbsp soy sauce/tamari 
• 1 tsp red pepper flakes (optional)
• 1.5 tsp Sichuan peppercorn, lightly toasted and crushed
• 2 tsp toasted sesame oil 
• 2 tsp agave /palm sugar
• pinch of salt and white pepper

method

1. Cook broad beans and edamame beans according to package directions. Drain and rinse under cold water. Pat dry. Remove the skin from the broad beans. 
2. COOK THE NOODLES according to the directions on the packet. Transfer them to a large bowl and cut them into smaller pieces using kitchen scissors. Set aside.
3. Julienne the radish, and sugar snap peas. Cut the spring onions and keep in ice cold water. Clean the water cress and keep aside with the noodles. 
4. Toast the Sichuan peppercorns in a dry pan over a medium heat, until they turn fragrant and start to smoke. Remove from the heat and allow them to cool before grinding coarsely. If you don’t have a mortar and pestle, you can put them into a ziplock bag, seal, and crush with something heavy. 
5. MAKE THE DRESSING: In a bowl add the minced garlic with 2 tbsp of water, and let it stand for 2-3 minutes. Add the chilli oil with sediments/flakes, toasted and crushed Sichuan peppercorns, soy sauce, black vinegar, sesame oil, honey, salt and pepper. Mix well and keep aside
6. Combine the noodles with the vegetables, and dressing, tossing well to combine. Divide into bowls and finish with a final sprinkle of chopped coriander and fresh chillies before digging in!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!