Asian Glass Noodle Salad Recipe

Name: Asian Glass Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17 1/2 ounces cellophane noodles, Dangmyeon; 2 medium carrots, cut into match sticks; 3 celery ribs, thinly sliced; 4 cups bean sprouts; 4 cups napa cabbage, roughly chopped; 10 dried shiitake mushrooms, stems removed; 2 scallions, thinly sliced into long pieces; 1 cup cilantro, roughly chopped; 2 garlic cloves, minced; 1/8 teaspoon sesame oil; 1 tablespoon extra virgin olive oil; 1/4 teaspoon sugar; 2 tablespoons oyster sauce; 2 tablespoons sesame seeds, toasted; Sauce; 1/4 teaspoon white vinegar; 1/2 teaspoon sugar; 1 tablespoon mushroom flavored dark soy sauce; 2 tablespoons soy sauce; 1 teaspoon sesame oil

Servings: persons

17 1/2 ounces cellophane noodles, Dangmyeon
2 medium carrots, cut into match sticks
3 celery ribs, thinly sliced
4 cups bean sprouts
4 cups napa cabbage, roughly chopped
10 dried shiitake mushrooms, stems removed
2 scallions, thinly sliced into long pieces
1 cup cilantro, roughly chopped
2 garlic cloves, minced
1/8 teaspoon sesame oil
1 tablespoon extra virgin olive oil
1/4 teaspoon sugar
2 tablespoons oyster sauce
2 tablespoons sesame seeds, toasted
Sauce
1/4 teaspoon white vinegar
1/2 teaspoon sugar
1 tablespoon mushroom flavored dark soy sauce
2 tablespoons soy sauce
1 teaspoon sesame oil

1
Soak the shiitake mushrooms for at least 2 hours in lukewarm water. Wring the water out of the mushrooms, and slice them thinly (approx 1/8 inch thick). Set aside.
2
Stir fry the veggies. Start by heating the garlic, on high heat, with the olive oil for approx 30 seconds.
3
Add in the scallions, carrots, celery, shiitake mushrooms, 1/4 tsp of the sugar, and 1 Tbsp of oyster sauce and continue to stir fry for about 4-5 minutes.
4
Add in the napa cabbage, bean sprouts, and the rest of the oyster sauce, and stir fry for 5 minutes.
5
Turn off the heat and set aside.
6
Bring a large pot of water to a boil.
7
Boil the dangmyeon noodles for 7-10 minutes.
8
Drain the water, and rinse the noodles in cold water.
9
Set aside.
10
Create the sauce for noodles by combining the vinegar, sugar, dark soy sauce, soy sauce, and sesame oil in a bowl and mix until the sugar dissolves.
11
In a large serving bowl, combine the noodles with the sauce and ensure that it is evenly distributed.
12
Add in the stir fried veggies, fresh cilantro, and toasted sesame seeds.
13
Mix well and serve.
14
This dish can be enjoyed hot or cold.

730

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 17 1/2 ounces cellophane noodles, Dangmyeon, 2 medium carrots, cut into match sticks, 3 celery ribs, thinly sliced, 4 cups bean sprouts, and more.

Yes, Asian Glass Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Glass Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions