Asian Glass Noodle Salad Vegan with Fresh Veggies and Asian Dressing

Looking for a light, healthy and colorful meal that’s bursting with flavor? This vegan Asian glass noodle salad has it all – crunchy vegetables, silky noodles, fresh herbs, and a bold dressing that brings everything together. It’s easy to prepare, totally customizable, and makes a perfect lunch or dinner. And if you’re feeling a little fancy, a crispy fried egg yolk on top turns it into a real showstopper.

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Ingredients for Asian Glass Noodle Salad

(serves 4)

For the salad

• 200 g glass noodles

• 1 red bell pepper

• 2 carrots

• 1 small pak choi

• 1 small red onion

• 1 handful fresh coriander

• 1 handful fresh mint

• 2 tbsp roasted peanuts

  
  

For the dressing

• 4 tbsp soy sauce

• Juice of 2 limes

• 1 tsp lime zest

• 1–2 tsp maple syrup or agave syrup

• 1 tsp sesame oil

• 1 tsp grated ginger

• Optional: 1 small red chili, finely chopped

Optional topping

• 2 egg yolks (only if not vegan)

• Bread crumbs for coating

• Oil for frying

Preperation for Asian Glass Noodle Salad

1. Start with the vegetables. Wash the bell pepper, carrots and pak choi thoroughly. Slice the bell pepper into thin strips, grate or spiralize the carrots, and cut the pak choi into thin horizontal strips. Peel the red onion and cut it into thin rings. Roughly chop the mint and coriander.

   
   

2. Soak the glass noodles in hot water according to the package instructions. Rinse them with cold water and drain well. Use kitchen scissors to cut them into shorter strands for easier mixing.

   
   

3. Place the prepared vegetables and the noodles in a large bowl and mix gently until well combined.

   
   

4. To make the dressing, combine soy sauce, lime juice, lime zest, maple syrup, sesame oil and grated ginger in a small bowl or jar. If you like it spicy, add the finely chopped chili. Pour the dressing over the salad and toss everything well so the flavors are evenly distributed.

   
   

5. For extra crunch, lightly toast the peanuts in a dry pan until fragrant and golden. Sprinkle them over the salad just before serving.

   
   

6. If you want to try the optional fried egg yolk, carefully coat the raw yolks in bread crumbs and chill them in the fridge for about 10 minutes to help them hold their shape. Then quickly deep-fry them in hot oil until crispy on the outside but still soft inside. Serve on top of the salad as a creative twist.

   
   

Resumé

This Asian glass noodle salad is everything you want in a light meal: fresh, flavorful, easy to adapt and full of texture. Whether fully vegan or with a flexitarian twist, it’s the kind of dish that’s as beautiful as it is delicious. Feel free to switch up the veggies and spice levels to make it your own.

Get inspired by food for flexitarians

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

How do I prepare the glass noodles correctly?

Pour hot water over the glass noodles and let them soak for just a few minutes until glassy and tender — don't boil them. Rinse them under cold water so they don't stick together, then drain well.

Can I make this salad ahead?

Yes — it works well as meal prep and even tastes more flavourful once it has marinated. Just add the roasted peanuts and the optional fried egg yolk right before serving so they stay crunchy.

How do I make it gluten-free?

Use tamari instead of regular soy sauce — the flavour and colour stay almost the same, but the dressing becomes gluten-free. For less salt, choose a reduced-sodium version.