Asian Glass Noodle Salad — quick, easy and delicious! This vermicelli noodle salad is made with fresh veggies (Chinese cabbage, snow peas, carrots, and green onion) and tossed in a flavourful, tahini-based Asian-style dressing. Smoked tofu adds flavour and plant-based protein, making this a great main meal salad for vegans. Otherwise, skip the tofu and serve this as a simple side dish with grilled poultry or seafood.
Easy and versatile glass noodle salad
The great thing about a salad like this is that it’s quick and easy to prepare, and can be easily adapted to whatever vegetables you have on hand. Vegetables such as sweet red pepper, edamame (young soy beans), mung bean sprouts and napa cabbage are my favourites.
In this recipe, smoked tofu can be seen as an optional add-in which can be skipped or traded for something else. As an alternative, pan-fried tofu can be used as a replacement or another plant-based protein. For flexitarians, you can also serve this as a side dish, rather than a main meal salad, by pairing it with grilled salmon, prawns, chicken or even beef.
Choosing noodles for this salad
Vermicelli noodles are also called bean threads or glass noodles and are made from mung bean starch, pea starch or a combination thereof, or other starches from green beans, potato, or sweet potato. When cooked, they are almost transparent and have a slippery feel. However, they can easily be replaced with rice noodles, if preferred.
Whichever noodles you choose, just prepare them according to the package instructions. For glass noodles, they are usually just soaked in boiling water for a few minutes, then drained, rinsed under cold water, drained again then tossed in the dressing before adding the rest of the ingredients. Easy peasy.
If you like this Asian noodle salad recipe, then you might like:
- Simple Glass Noodle Salad with Vegetables
- Asian Coleslaw
- Glass Noodle Salad with Strawberries & Cucumber
- Chopped Thai Salad with Peanut Dressing
Asian Glass Noodle Salad (vegan)
For the dressing:
- 4 tablespoons tahini, well-stirred
- 4 tablespoons soy sauce
- 2 tablespoons roasted sesame oil
- 4,5 tablespoons extra-virgin olive oil
- 3 tablespoons unseasoned rice vinegar (Japanese)
- 1/2 teaspoon mascobado brown sugar (or coconut palm sugar)
- dash of sriracha chili sauce (ca. 1/8 teaspoon)
- 1 tablespoon peeled and grated fresh ginger
- 2 tablespoons cold water, to thin (or more, as needed)
For the noodle salad:
- 200 g glass noodles vermicelli (alternatively, rice noodles)
- 2-3 generous handfuls shredded Chinese cabbage (100-125 g)
- 2 medium carrots, grated
- 100 g snow pea, thinly sliced into strips, lengthwise on diagonal
- 2 green onions thinly sliced
- 200 g smoked tofu (e.g. smoked tofu with almonds and sesame), diced
- Handful of fresh coriander leaves
- Handful raw unsalted cashews or peanuts, lightly toasted and coarsely chopped
In a small bowl, whisk together the dressing ingredients (tahini, soy sauce, sesame oil, olive oil, vinegar, sugar, chili sauce, ginger, and water) until well-combined. Set aside.
Cook the vermicelli glass noodles according to package instructions (3-5 minutes). Drain using a sieve and rinse with cold water. Drain well.
Transfer the noodles to a large bowl, and toss with the dressing.
Add the remaining ingredients (cabbage, carrot, snow peas, green onions, tofu) and toss to combine. Serve garnished with coriander and toasted nuts. Enjoy!
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