Simple and Refreshing Glass Noodles Recipe
Why I Love This Cold Glass Noodles Recipe
Summer is approaching! Refresh yourself with this cool glass noodle recipe — a light, fibre-rich meal perfect for vegan and vegetarian diets. Serve it as a main, appetiser, or side dish.
This recipe is from my mom and has been one of my favourites since I was a kid. When I moved to Sydney for law school, I was always buried in readings and super busy. This glass noodle recipe became my go-to meal. It requires minimal preparation and uses just a few basic condiments, which is perfect for a poor international student like me—no need to buy extra ingredients! I usually made 3 to 4 servings to last a few meals. Plus, since it’s best served cold, I didn’t have to wait in the microwave line at uni! One recipe, two wins!
Ready to make this simple, refreshing glass noodle dish? Let’s get started!
Simple & Refreshing Cold Glass Noodles! High-Fiber & Vegen-Fridently!
Difficulty: simple
Time: Prepare in 15 minutes. Cool in the fridge for 2-3 hours.
Health features: A great quick carb source after a workout, packed with vegetables.
Serve: 4-5
Ingredients:
Glass noodles: 3 pieces (150g raw weight)
Cucumbers: 200g (adjustable)
Green bean sprout: 200g (adjustable)
Corianders: 45g (adjustable. If you cannot stand the smell of coriander, you can skip it)
Soy sauce: 5 tbsp
Sesame oil: 20-25g
Black vinegar: 5 tbsp
Ground black pepper: around1/3 tsp (adjustable or skip)
Tips for choosing ingredients:
Glass noodles (Mung Bean Threads): I highly recommend getting Tiger Tablet Mung Bean Threads, which are available at Tongli and some Asian supermarkets. It's one of the most popular glass noodles and has a better texture—chewy yet soft—compared to other brands. This is the exact glass noodle my mom uses for this cold glass noodles recipe.
If you can't find Tiger Tablet, you can also use other brands from Coles, Woolworths, or Asian supermarkets. One key tip is to check the label to ensure the noodles are made from green beans or potatoes. Avoid those made from rice, as the texture is very different and not suitable for this glass noodles recipe. Some brands may be slightly crunchier and less chewy, but they will still work well in this recipe. Flat glass noodles can also be a good alternative if you can’t find thin glass noodles.
Cucumbers: Cucumbers add a refreshing, crisp texture to this cold glass noodles recipe. As I also mentioned in my Taiwanese Pickles—Sweet and Sour Cucumbers, I recommend you get Lebanese cucumbers, Chinese cucumbers, and continental cucumbers. Make sure you choose the firm one, as soft and mushy cucumbers are not fresh.
Green bean sprouts: You can find green bean sprouts in vegetable shops, Asian supermarkets, Coles, and Woolworths. I always get them in vegetable shops or Asian supermarkets because it is cheaper, hahaha. If you're shopping at an Asian supermarket or vegetable shop, make sure to avoid yellow or black bean sprouts. Yellow bean sprouts, in particular, have a strong flavour that can affect the taste of this cold glass noodle dish.
Coriander: Coriander is one of the key flavours in this glass noodle dish. However, some people find coriander tastes bad because of their genes. If you are one of those people, feel free to skip it! For the rest of us, like me, who LOVE coriander, it adds a wonderful fragrance to the dish. Hahaha!
Soy sauce: I use Lee Kum Kee premium soy sauce in this recipe because it is the best quality soy sauce I have at home. Soy sauce gives the dish its main flavour, so it is important to use one that is not too salty and tastes good. Regular soy sauce will also work. I wouldn't recommend using flavoured or soy sauces for specific use, as they could change the taste. For more on how to choose soy sauce, check out my post: Must-Have Condiments for the Asian Cuisine.
Sesame oil: If you do not have pure sesame oil, you can use black sesame oil or blended sesame oil instead. You can find them at Coles, Woolworths, and Asian supermarkets. Again, Asian supermarkets are cheaper normally.
Black vinegar: I highly recommend that you use Kong Yen black vinegar because it is the brand my mom uses in this cold glass noodles recipe. As I mentioned in my other post Must-Have Condiments for the Asian Cuisine, I also recommend you get it as your very first vinegar brand. Alternatively, you can get Hengshun Chinkiang Vinegar if Coles and Woolworths are the only options near you.
Cold Glass Noodles Recipe: Key Steps Snapshot
Prepare Vegetables: Slice cucumber into 0.2 cm julienne strips and chop coriander into small pieces.
Boil Green Bean Sprouts: Boil green bean sprouts for 1.5 to 2 minutes, keeping them crisp.
Cook Glass Noodles: Boil glass noodles for 1 minute, drain, and place them in a large bowl.
Mix Ingredients: Add green bean sprouts, cucumber, sesame oil, black vinegar, and soy sauce, then mix well.
Add Coriander and Pepper: Add coriander and black pepper, mixing gently to preserve crunch.
Refrigerate and Adjust Flavor: Refrigerate for 2 hours, taste, and adjust flavour; refrigerate for 1 more hour if needed.
Ready to Serve!
Cold Glass Noodles Recipe: Detailed Step-By-Step Guidance:
1. Slice the cucumber into thin julienne strips (i.e. think shreds), about 0.2 cm thick, and chop the coriander into small pieces.
I highly recommend manually cutting the cucumber into julienne strips rather than using a food processor or shredder, as machines can make cucumbers watery and less crunchy.
To prepare, slice the cucumber into 0.2 cm thick pieces, then cut them into julienne strips as shown in the picture below.
Tip for cleaning coriander: Cut off the roots and soak the coriander in water. This helps separate the stems, making it easier to wash away any dirt.
2. After the water comes to a boil, add the green bean sprouts to the pot. Boil them for 1.5 to 2 minutes until they are tender but still crisp.
The purpose of boiling green bean sprouts is to remove the strong raw odour.
Do not boil green bean sprouts for too long to keep the crunchy texture. They should be a bit softer and slightly see-through at this point.
3. Use the same pot of water to cook the glass noodles. Boil them for 1 minute, then drain them with a strainer and place the noodles in a large bowl.
Glass noodles cook quickly. It is normal for them to look slightly white in the middle when you take them out. If you prefer a softer texture, you can cook them a bit longer. However, for this recipe, I recommend keeping them chewy since they will be served cold.
4. Add the green bean sprouts, cucumber, sesame oil, black vinegar, and soy sauce to the large bowl. Mix everything well.
At first, the glass noodles may stick together. No worries! Adding the seasonings and gently stirring will help separate the noodles so they mix easily with the other ingredients.
To make it easier, you add the seasonings first and stir until the noodles are no longer sticking together. Then, add the vegetables and mix well (as shown in the video above).
5. Add corianders and ground black pepper to the large bowl. Mix well.
Skip the black pepper if you don’t like it.
The reason for adding the coriander at the end is to keep it as crisp as possible.
6. Refrigerate it for 2 hours and taste it to adjust the flavour. If it is not cool enough, refrigerate it for 1 more hour.
Our taste buds are less sensitive to cool or cold foods, so flavours can seem stronger when the dish is warm. This glass noodle dish will have the perfect flavour balance when served cool.
7. Ready to serve!
This glass noodle dish tastes best when served cold. However, if it has been in the fridge for over 8 hours, let it sit at room temperature for 15 minutes so it is not too cold. Serving it too cold can dull (i.e. less intense) the flavours and make the texture too firm. Let it warm slightly to bring out the best flavour and texture.
This can be enjoyed as a main dish, an entrée, or a side.
Enjoy these refreshing cold glass noodles! I would love to hear how they turn out for you. If you have any questions, feel free to leave a comment below.