A home version of famous Korean Jap Chae, this Glass Noodle Salad is a quick a delicious crowd-pleaser!
Korean inspired, this Glass Noodle Salad uses sweet potato vermicelli, simple sauteed vegetables and a quick dressing of pantry staples.
I most often eat it with marinated baked or pan fried tofu steaks as a dinner. It also makes a great addition for a potluck – something light and healthy but also vibrant and unique on the spread.
I even like it when there’s nothing else on the table that’s Asian. This is probably because I was first introduced to a Glass Noodle Salad at a salad bar at the mall near my high school. It seems natural to see it next to other salads and fresh dishes from all different cuisines.
This is a deliciously balanced dish as is, but you can also fill it out with tofu (or meat if you’re so inclined and as is also traditional).
Unfortunately you may find it difficult to find the noodles. I haven’t found them in my home town and usually buy a couple of packages when I’m able to shop at an Asian grocer. The closest source to where I am in Port Hope, ON is Blue Sky Supermarket in Pickering. Blue Sky is an amazing store that’s worth the trip. It stocks nearly every ingredient I can think of from food cultures worldwide. Though I’m hopeful about my local food stores which are stocking more and more Asian ingredients.
My kids run hot and cold on this one. But they generally like the slurpy smooth texture of the sweet potato noodles.
This Glass Noodle Salad is better when served cold or at room temperature. So I love making enough for lunch the next day too and eating straight from the fridge 🙂
Glass Noodle Salad
For the Noodles
- 1/2 PKG SWEET POTATO VERMICELLI Approximately 6 grams
- 1 LARGE CARROT Julienned
- 1 GREEN ONIONS Julienned
- 1 RED BELL PEPPER Julienned
- 3 CUPS BABY SPINACH
- 1 TSP Canola Oil Substitute any neutral flavoured oil
For the Dressing:
- 3 TBSP LIGHT SOY SAUCE
- 1 TSBP HONEY
- 1 TBSP BROWN SUGAR
- 1 TSBP SESAME OIL
- 1 TBSP SESAME SEEDS
- CRUSHED RED PEPPER FLAKES To Taste
- Pace noodles in a large mixing bowl. Boil a kettle, pour boiling water over noodles, cover with a towel and let sit 10-15 minutes until soft. (Alternatively, add noodles to a large pot, cover with water and bring to a boil. Cover, remove from heat and set aside until soft).
- Meanwhile, in a pan, saute the onions, carrots and peppers until softened but still fresh.
- Add spinach and saute until wilted.
- In a small mixing bowl add all dressing ingredients and mix well until combined.
- Drain the noodles in a colander. Use kitchen scissors to cut noodles into shorter length noodles (I do this using tongs to lift up clumps of the noodles and then just cutting in half and repeating until all noodles have been trimmed.
- Add the noodles back into the large mixing bowl. Add the vegetables and dressing and toss well.
- Top with sesame seeds and pepper flakes (optional).