15-Min Chinese Glass Noodle Salad Recipe

Chinese Glass Noodle Salad is a light, refreshing, and flavorful dish that can be served cold, at room temperature, or lightly warm. Tender glass noodles, vibrant spinach, and thinly sliced egg are tossed with a fragrant hot oil pour, creating a perfect balance of savory and spicy. Ready in just 15 minutes, it’s crisp, satisfying, and perfect as a salad, appetizer, or light meal.

Chinese Glass Noodle Salad Recipe

Serves: 2 to 4
Prep time: 15 minutes
Cook time: 5 minutes

For the eggs:
3 large eggs
Pinch of salt
2 teaspoons oil, separated

For the salad:
1 cup carrots, shredded
2 cups spinach
6 ounces glass noodles
2 tablespoons scallions, minced
3 cloves garlic, minced
3 medium red hot peppers (optional)
1/2 tablespoon chili flakes (optional)
2 tablespoons oil

For the sauce:
3 tablespoons soy sauce
1 tablespoon Chinkiang vinegar
1/2 tablespoon sugar

Chinese Glass Noodle Salad Instructions

1. Prepare the eggs:

• Crack the eggs into a bowl, season with salt, and whisk until smooth.
• Heat 1 teaspoon of oil in a nonstick pan over medium heat. Pour in half the egg mixture and cook both sides until set, about 2 minutes total. Repeat with the remaining eggs.
• Once cooled, slice the cooked eggs into thin strips. Set aside.

2. Blanch the vegetables and noodles:

• In a pot of boiling water, blanch the glass noodles for 30 seconds. Drain and set aside.
• In the same pot, blanch the carrots for 20 seconds. Drain.
• Finally, blanch the spinach for 10 seconds. Drain and gently squeeze out excess water.

3. Make the sauce:

• In a small bowl, whisk together the soy sauce, Chinkiang vinegar, and sugar until dissolved.

4. Assemble the glass noodle salad:

• In a large mixing bowl, combine the glass noodles, spinach, carrots, egg strips, scallions, garlic, hot peppers, and chili flakes.
• Heat 2 tablespoons of oil in a small pan over high heat until it’s smoking hot.
• Carefully pour the hot oil over the garlic, scallions, and chilies to release their fragrance.
• Drizzle the prepared sauce over everything and toss well to coat. Serve immediately or chilled.

Tips & notes

• Prep ahead: Slice the garlic, scallions, and hot peppers; cook and slice the eggs; blanch the spinach, carrots, and glass noodles. Store separately in airtight containers in the fridge for up to 1 day. When ready to serve, toss with hot oil and sauce.
• Adjust the spice: Omit chili flakes and hot peppers for a non-spicy version.
• Noodle options: Use mung bean or sweet potato glass noodles—just follow package instructions for soaking or boiling.