A beautiful and simple Japanese Glass Noodle Salad perfect for summer dining. Serve with marinated tofu, grilled salmon or chicken, or pan seared tuna steak.
Japanese Glass Noodle Salad (Gluten-Free, Paleo, Vegan)
- 4 tbsp rice vinegar (can be subbed for white wine, apple cider, or sherry vinegar)
- 4 tbsp soy sauce or coconut aminos
- 2 tbsp mirin or 1 tbsp light agave nectar
- 2 tbsp coconut sugar
- 2 tbsp chilli flakes (optional)
- 1 tbsp sesame oil
- 1 tbsp clove garlic
- For the Salad
- 2 tbsp dried wakame seaweed
- 2 tbsp black sesame seeds
- 2 tbsp white sesame seeds
- 1 large green pepper (stalk and seeds removed, cut in half)
- 1 large red pepper (stalk and seeds removed, cut in half)
- 1/8-1/4 head red cabbage
- 2 medium carrots (peeled and trimmed)
- 8 baby corn (sliced in half lengthways)
- 4 spring onions (trimmed and sliced on a diagonal)
- 200g mung bean or sweet potato glass noodles
Combine all of your ingredients for your dressing together into your 650ml Nutri Ninja Cup and select the Nutri Ninja Auto-iQ ULTRA BLEND program. Set to one side until needed later.
Take your dried wakame seaweed and place into a medium sized bowl. Fill with freshly boiled water and leave to one side to rehydrate. Meanwhile place your black and white sesame seeds into a dry skillet or frying pan and place on a low heat. Keep the seeds moving frequently until nicely toasted. They should be done once you start to hear a popping sound. Set to one side until needed later.
Place the slicer disc into the food processer bowl and attach the lid. Select LOW/DOUGH and using the food pusher push the peppers and red cabbage through the feed chute. Place the vegetables into a large salad bowl. Next flip the disc over grater side up and repeat the process using your carrots. Add your grated carrots to the shredded vegetables followed by the remaining vegetables. Be sure to save a small handful of spring onion to garnish.
Drain your wakame in a mesh strainer and rinse with cold water. Shake off and squeeze out any excess water and add to your vegetables. Stir in the toasted sesame seeds, reserving a small amount to garnish, until everything is fully incorporated.
It’s now time to prepare your noodles. Place your noodles into a large bowl or pan and cover with freshly boiled water, being sure to immerse all of the noodles. Leave to stand for 5-12 minutes until softened and clear. Be sure to use chopsticks to separate out the noodles a few times during the soaking process. Drain the noodles in a large fine mesh sieve and rinse with cold water. Squeeze out any excess moisture and add to the salad. Toss until mixed evenly then pour over your dressing and stir until fully incorporated.
Serve into bowls and sprinkle over the remaining sliced spring onions and toasted sesame seeds and enjoy!