20-Min Chinese Glass Noodle Salad Recipe
Chinese Glass Noodle Salad is a light and refreshing noodle dish tossed with glass noodles, vegetables, egg strips, and a fragrant savory dressing.
Ingredients
For the eggs
- 3 large eggs
- Pinch of salt
- 2 teaspoons cooking oil, divided
For the salad
- 1 cup carrots, shredded
- 2 cups spinach
- 6 ounces glass noodles
- 2 tablespoons scallions, minced
- 3 cloves garlic, minced
- 3 red hot peppers, optional
- 1/2 tablespoon chili flakes, optional
- 2 tablespoons cooking oil
For the sauce
- 3 tablespoons soy sauce
- 1 tablespoon Chinkiang vinegar
- 1/2 tablespoon sugar
Instructions
- To prepare the eggs, in a bowl, crack the eggs and season with the salt, then whisk until smooth. In a nonstick pan over medium heat, add 1 teaspoon of cooking oil. Pour in half of the egg mixture and cook both sides until set, about 2 minutes total. Repeat with the remaining egg mixture and cooking oil. Once cooled, slice the cooked eggs into thin strips.
- To blanch the noodles and vegetables, in a pot of boiling water, blanch the glass noodles for 30 seconds, then drain. In the same pot, blanch the carrots for 20 seconds, then drain. Finally, blanch the spinach for 10 seconds, then drain and gently squeeze out the excess water.
- To make the sauce, in a small bowl, whisk together the soy sauce, Chinkiang vinegar, and sugar until dissolved.
- To 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.
- To finish the glass noodle salad, in a small pan over high heat, heat the cooking oil until smoking hot. Carefully pour the hot oil over the garlic, scallions, and chilies, if using, to release their fragrance. Drizzle the prepared sauce over everything and toss well to coat. Serve immediately or chilled.
Video
Notes
• Don’t overcook the noodles: Glass noodles cook very quickly, so keeping them slightly chewy gives the salad the best texture.
• Use smoking hot oil: The hot oil releases the aroma of the garlic and scallions and gives the salad its signature fragrance.
• Adjust the spice: Omit the chili flakes and hot peppers for a non-spicy version.
• Prep ahead: The eggs, vegetables, and noodles can all be prepared ahead of time and stored separately until ready to assemble.
• Noodle options: Both mung bean and sweet potato glass noodles work well in this recipe.
• Protein swap: This salad also works well with shredded chicken, shrimp, tofu, or pork.