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Glass Noodle Salad

Glass Noodle Salad

Light glass noodle salad for a vegan meal with cucumbers, soy sauce and ginger roots

18 July, 2013
Average: 2.5 (4 votes)

serves for


total time

0 HR 30 MIN


Glass noodles
50 g
100 g
Bell peppers
50 g
Soy sprouts
1 tbsp
Balsamic vinegar
1 tbsp
Orange juice
2 tbsp
Lemon juice
2 tbsp
Soy sauce
1 tbsp
Ginger root
1 cm
2 tbsp


Cook the glass noodles according to the instructions on the packet, drain through a sieve, rinse in cold water and drain thoroughly.

Cut the cucumber, first across into 5 mm slices, then into strips. +

Cut the pepper flesh into strips approximately 4 cm long.

Put the soya sprouts into a sieve and pour boiling water over them, then rinse in cold water and drain.

Mix together the oil, balsamic vinegar, orange- and lemon juice, soy sauce and ginger root. Mix the glass noodles with the cucumber, pepper and soya sprouts. Serve with the vinaigrette, garnished with coriander leaves.

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