The holidays are just around the corner, which means it's the perfect time to add a new delicious and beautiful salad to your repertoire. Among all the standard mayo-based salads everyone makes every year for the holidays, this salad will be like a breath of fresh air)) It's so light, beautiful, and festive! We're making a Korean-style glass noodle and vegetable salad! Glass noodles are the so-called "cellophane" noodles, which got their name from the translucent appearance they take on after cooking. Glass noodles are often confused with rice noodles. But unlike rice noodles, which turn white after cooking, glass noodles stay translucent and hold their shape well in a salad. To make it look beautiful, I paired the glass noodles with three types of colorful vegetables and an egg crepe, and of course a soy sauce-based dressing. Usually when making glass noodles with vegetables everything is simply tossed together, but I tried arranging the vegetables around the outside — I think it turned out really elegant! You can toss the salad right in front of your guests, just before serving. The glass noodles and carrots are already soaked in their marinades, and the bell pepper and cucumbers are naturally juicy on their own, so they don't need any pre-marinating. The glass noodle and vegetable salad turned out incredibly tasty and beautiful! I'm really happy with how it came out!))
Ingredients:
- 40 g glass noodles (dry)
- 1 egg
- Vegetables:
- 100 g Korean-style carrots
- 1 red bell pepper
- 1-2 cucumbers
- green onions for garnish
- Dressing:
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp natural vinegar
- 1 tsp sugar
- spices to taste (ginger, coriander, garlic)
- hot chili pepper to taste
How to cook glass noodle and vegetable salad
Pour boiling water over the glass noodles and let them soak for 5 minutes. Then drain the water thoroughly.
In a bowl, beat the egg with a tablespoon of water and a pinch of salt. Grease a heated skillet with vegetable or butter, pour in the beaten egg, and cook the crepe on both sides.
Roll the crepe into a tight roll and slice it into strips about 7 mm wide. Do not unroll the strips.
Make the dressing. Combine all the ingredients in a bowl and whisk well with a fork. For the spices, I used about 1/3 tsp each of ginger, coriander, and garlic powder. Add hot red chili pepper to taste — though if you don't like spice, you can leave it out entirely and it will still taste great. I used apple cider vinegar, but wine vinegar or rice vinegar work just as well. I used brown sugar, but regular white sugar is perfectly fine too. The sugar is there to give the dressing that sweet-salty-tangy flavor. If you'd like, you can also add sesame oil or sesame seeds — that would be absolutely wonderful too.
Prep the vegetables. Shred the cucumbers on a Korean-style grater or julienne them into very, very thin strips. Cut the bell pepper into very, very thin strips as well. If needed, cut the Korean-style carrots into shorter pieces.
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