Chili Crisp Glass Noodle Salad
Chili Crisp Glass Noodle Salad is a vibrant and flavorful dish that beautifully combines chewy glass noodles, crisp vegetables, and a kick of chili. This refreshing salad is perfect for any occasion, from weeknight dinners to potlucks, and is sure to impress with its stunning presentation and bold flavors. With simple ingredients and easy preparation, this salad is a delightful way to enjoy a burst of taste and texture in every bite.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Ingredients
Scale
- 100g glass noodles
- 1 cup bell peppers (sliced)
- 1 cup cucumbers (diced)
- 1 cup carrots (julienned)
- 2 tbsp chili crisp
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp rice vinegar
- 3 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
Instructions
- Boil water in a pot, add glass noodles, and cook for 3-5 minutes until tender. Drain and rinse under cold water.
- While noodles cook, prepare vegetables: slice bell peppers, dice cucumbers, and julienne carrots.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and chili crisp until well combined.
- In a large bowl, combine the cooked noodles and chopped veggies. Pour the dressing over the mixture and toss gently to coat.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - Customize by adding proteins like shredded chicken or tofu for added heartiness. - For a vegetarian option, substitute chickpeas or edamame for added protein. - Adjust spice levels by varying the amount of chili crisp used.