Citrus Scented spicy glass noodle salad

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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  • For the Dressing:
  • 1 to 2 - fresh red or green chillies, sliced fine on the diagonal
  • 4 tbsp - toasted sesame oil
  • 1 tbsp - fish sauce or oyster sauce from blue elephant or real Thai
  • 1 tbsp - chilli oil from lee kum kee
  • 1 - orange, zest and juice
  • 1 tsp - honey
  • 1 tsp - lemon juice
  • salt and pepper to taste
  • For the salad:
  • 330 g - dried mung bean noodles
  • 6 cups - stock
  • 1 packet - bean sprouts, tops and tails removed
  • 1 head - iceberg lettuce, finely shredded
  • 1 cup - mixed fresh herbs (basil, mint and coriander)
  • 1/2 cup - spring onions finely sliced
  • 1/2 cup - toasted sesame

How to Make Citrus Scented spicy glass noodle salad

  • For the Dressing:
  • Combine all the ingredients and mix well.
  • For the salad:
  • Heat stock to boiling, reduce to simmer.
  • Holding the entire mass of mung bean with one hand, dip half into hot stock and allow to soften.
  • Using clean kitchen scissors cut 3 or 4-inch lengths and allow to drop into stock.
  • Repeat with remaining mass of noodles.
  • Allow to cook until noodles are plump and glasslike (2 to 4 mins).
  • Drain in a colander; rinse once with cold water and place in large mixing bowl.
  • Add the dressing, mix well and leave to chill in refrigerator.
  • Cut lettuce and herbs using the chiffonade technique and chill.
  • When ready to serve add sprouts, lettuce and herbs and toss well again.
  • Garnish with the toasted sesame seed and serve.