Glass Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad tosses glass noodles, vegetables, and egg in a tangy dressing. It's springy and refreshing, making it a good choice for a light lunch or simple…
This salad tosses glass noodles, vegetables, and egg in a tangy dressing. It's springy and refreshing, making it a good choice for a light lunch or simple dinner.
Salads & light · 20 minutes to cook
Nutrition (per 241g serving): 380.9 kcal · protein 8.7g · carbohydrate 63.3g · fat 10.2g · sodium 883.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the glass noodles well after cooking so the dressing doesn't become watery.
Tips: If the cucumber has a lot of seeds, scoop some out before slicing for a fresher texture.
Tips: If the noodles stick together, don't add sesame oil first; toss them with the dressing to loosen them.
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Ingredients (1 serving)
- Glass noodles — 60 g
- Cucumber — 50 g
- Carrot — 30 g
- Onion — 20 g
- Egg — 1 pc
- Soy sauce — 2 tsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp