Chewy Glass Noodles and Bean Sprout Salad
Simple and Refreshing Glass Noodles with Bean Sprouts
I had some bean sprouts that were getting a bit old and feared they’d go to waste, so I decided to cook them today. This recipe uses just two main ingredients: glass noodles and bean sprouts. Voilà! They’ve been transformed into a simple, crisp, and delicious glass noodle and bean sprout salad.
Main Ingredients- 200g glass noodles
- 430g bean sprouts
Glass Noodle Seasoning- 2 Tbsp perilla oil
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp plum extract
- Pinch of fine salt
Bean Sprout Seasoning- 1 Tbsp sesame oil
- 1 tsp soy sauce
- 1 tsp tuna extract
- Pinch of black pepper
- Pinch of sesame seeds
- 2 Tbsp perilla oil
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp plum extract
- Pinch of fine salt
Bean Sprout Seasoning- 1 Tbsp sesame oil
- 1 tsp soy sauce
- 1 tsp tuna extract
- Pinch of black pepper
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, soak the glass noodles in cold water for about 10 to 20 minutes. Soaking softens the stiff noodles, making them easier to handle and ensuring they cook evenly without clumping in the pot.
Step 2
Rinse the bean sprouts thoroughly and place them in a pot with 1 cup of water. Cover the pot and boil over high heat for 7 to 8 minutes. Be careful not to overcook them; they should remain crisp and fresh.
Step 3
Immediately drain the cooked bean sprouts using a sieve and let them cool down. It’s important to remove as much water as possible to prevent the salad from becoming watery later.
Step 4
Now it’s time to cook the glass noodles. Add the soaked glass noodles to a pot and pour in enough water to cover them completely.
Step 5
Once the water comes to a boil, cook the glass noodles for about 7 to 8 minutes, or until they are translucent and tender with a pleasant chew. Drain the cooked noodles in a sieve.
Step 6
Heat 2 tablespoons of perilla oil in a large wok or pan. Add the drained glass noodles and stir-fry with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of plum extract. Ensure the seasoning coats the noodles evenly.
Step 7
Continue to stir-fry over medium-low heat for about 2 to 3 minutes. This step enhances the nutty aroma of the glass noodles and helps the seasonings meld beautifully. Keep an eye on the heat to prevent the noodles from burning.
Step 8
In a separate bowl, place the prepared bean sprouts. Add a pinch of fine salt, 1 teaspoon of soy sauce, and 1 teaspoon of tuna extract. Gently mix everything together, seasoning the bean sprouts to enhance their natural savory flavor.
Step 9
Let the seasoned glass noodles cool slightly, then add them to the bowl with the seasoned bean sprouts. Drizzle in 1 tablespoon of sesame oil, a pinch of black pepper, and a sprinkle of sesame seeds. Gently toss everything together until well combined for a delicious finished dish.
Step 10
Transfer the finished glass noodle and bean sprout salad to a serving dish. This flavorful dish is perfect as a side dish with rice or can be enjoyed on its own. Enjoy your delicious creation!
