Bean thread noodles (also known as cellophane or glass noodles) are thin, translucent noodle made from mung bean starch. They’re naturally gluten-free, grain-free, vegan, and quite low in calories. The flavor is neutral and the texture is slightly firm, similar to Thai rice noodles. They work very well for chilled salads. This recipe combines them with shaved cucumber, carrots, and daikon radish for a fresh, crisp salad.
On the Ingredients
- Bean thread noodles (also known as cellophane or glass noodles) are thin, translucent noodle made from mung bean starch. They’re naturally gluten-free, grain-free, vegan, and quite low in calories. The flavor is neutral and the texture is slightly firm, similar to Thai rice noodles.
Chilled Bean Thread Noodle Salad
6
servings15
minutes1
minute16
minutesBean thread noodles (also known as cellophane or glass noodles) are thin, translucent noodle made from mung bean starch. They’re naturally gluten-free, grain-free, vegan, and quite low in calories. The flavor is neutral and the texture is slightly firm, similar to Thai rice noodles. They work very well for chilled salads. This recipe combines them with shaved cucumber, carrots, and daikon radish for a fresh, crisp salad.
Ingredients
2 nests of Bean Thread Noodles
1 medium carrot
1 slicing cucumber or 1/2 a European cucumber
1/2 a small daikon radish
1/4 cup rice vinegar
2 tbsp of soy sauce
1 tbsp of sesame oil
optional: gomashio for garnish
Directions
- Bring a pot of water to a boil and add 2 nests of noodles. Cook for 1 minute, using a fork to stir and separate the noodles. Strain them and immediately rinse in cold water.
- Put the noodles into a bowl of cold water for a few minutes, then strain again. Place them on a cutting board and slice them into eighth with a sharp knife.
- Transfer into a salad bowl, add a few drops of sesame oil, and mix together. This will prevent the noodles from sticking together.
- Peel the daikon, cucumber, and carrot. Using your peeler, shave each into thin strips. Leave the cucumber’s core (discard or eat). Add the vegetables to the noodles.
- Mix together the vinegar, soy sauce, and sesame oil, whisking to emulsify. Pour the dressing into the salad and stir to combine.
- Serve at room temperature or chilled. Optional, garnish with gomashio. This salad will keep for several days in the refrigerator.
