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Homemade Glass Noodles with Sesame Soy Dressing

A light and flavorful dish featuring chewy glass noodles complemented by a savory sesame soy dressing and fresh vegetables.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, East Asian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 2/3 cup mung bean starch Look for high-quality starch; brands like Three Ladies are reliable.
  • 3 cups water Fresh, filtered water will help enhance the flavors.
  • 9 ounces homemade glass noodles Once you’ve made your own, they’ll shine in the salad.
  • 1 clove garlic, grated Fresh garlic provides a punch of flavor. Avoid pre-minced for the best taste.
For the Dressing
  • 2 tablespoons soy sauce Use low-sodium soy sauce for a healthier option. Kikkoman is a popular choice.
  • 2 teaspoons sugar Regular granulated sugar works well.
  • 2 teaspoons rice vinegar Adds a tangy touch; Mizkan is a great brand.
  • 1 teaspoon toasted sesame oil This oil is key for flavor; Kadoya is a top choice.
Toppings and Vegetables
  • 1 green onion chopped For garnish and crunch!
  • 2 teaspoons chili crisp For added heat; Zha Cai gives a wonderful kick!
  • 2 tablespoons chopped roasted peanuts or toasted sesame seeds Adds texture and flavor.
  • 3 inches English cucumber, julienned For a fresh crunch.
  • 2 inches carrot, julienned Adds sweetness and color.

Method
 

Instructions for Making the Noodles
  1. Prepare Your Mold: Find a rectangular, heat-resistant container such as a glass food storage container or a loaf pan (no larger than 8×8 inches). This is where your noodles will take shape!
  2. Heat the Water: In a pot, bring roughly 2 cups of water to a near simmer. This process usually takes about 5 to 7 minutes on medium heat.
  3. Mix the Starch: In a bowl, combine the remaining 1 cup of water with the mung bean starch, stirring vigorously until no lumps remain. This step is crucial for a smooth noodle texture!
  4. Combine: Slowly pour the starch mixture into the hot water, stirring constantly. You’ll notice a change in texture in about 2-3 minutes, where it should become thick and translucent.
  5. Mold the Mixture: Pour the mixture into your prepared mold and let it cool at room temperature for about 2 hours. Once cooled, refrigerate for at least an additional 3 hours.
  6. Cut the Noodles: Once chilled, carefully unmold and slice the noodles into desired shapes.
  7. Blanch (Optional): For a better texture, blanch the cut noodles in boiling water for about 10 seconds, then rinse them in cold water.
Instructions for the Salad
  1. Make the Dressing: In a bowl, grate garlic and add soy sauce, rice vinegar, sugar, and sesame oil. Stir until the sugar has fully dissolved.
  2. Plate the Noodles: Lay the glass noodles on a plate and drizzle generously with the dressing.
  3. Top it Off: Sprinkle with chili crisp, chopped green onions, and your choice of peanuts or sesame seeds.
  4. Prepare the Veggies: Serve with the julienned cucumber and carrots on the side, mixing everything together before digging in.

Notes

Storage notes: Leftovers can be stored in the fridge for up to 24 hours but be mindful that they may become a bit watery over time. Make-ahead option is available.