Finally nailed it glass noodle salad!!
I have been experimenting with Asian salads for quite some time. They are often quite enjoyable but I often find that they are lacking something. Well I think I have finally done it this time. Soon as I had my first mouthful I knew I wanted more, for gosh darn it I had done it!
The small problem is that I don’t measure things so the following recipe is a basic guide.
I can’t wait to have it for lunch today!


1 x packet glass noodles (also known as mung bean or cellophane)
2 x small carrots – julienned
1 x small capsicum – julienned (I used yellow)
2 x cups bean sprouts
10 x snow peas – julienned
1 x bunch asparagus – sliced on the diagonal
2 x cups lightly chopped coriander
1 x onion
1 x packet honey tofu
Tbs honey
2 x Tbs sesame seeds
Quarter cup chopped peanuts
For the dressing
1 x small lime – juiced and zested
Splash of chinese rice wine
3 x Tbs Soy sauce
1 x tsp sesame oil
1 x Tbs grated ginger
1 x 1tsp chopped red chilli
2 cloves chopped garlic

Method in the Madness
Cut onion into thin strips, sauté in a little olive oil to soften. Julienne honey tofu and add to onion. Add honey and sesame seeds and coat tofu and onion, set aside to cool.
Cook glass noodles in boiling water when just about done throw in the asparagus. Leave for 1 minute and then rinse under cold water. Leave in colander to drain and cool.
Mix up all ingredients for dressing and set aside whilst you cut up the vegetables.
Toss together, capsicum, bean sprouts, carrot, coriander, noodles, asparagus, tofu and onions and then pour over dressing, toss some more and leave to sit for 5 minutes.
Serve with peanuts sprinkled over the top.
Tip: make enough for lunch the next day, it’s that yummy :)