Glass Noodle Salad

Glass Noodle Salad

Ingredients of Glass noodles Salad

  • 250g dried mung bean vermicelli noodles
  • 200g Thai marinated tofu, sliced
  • 2 carrots, peeled, shredded
  • 200g snow peas, trimmed, shredded
  • 1/3 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 10 gms crushed peanuts
  • 10 ml lemon juice
  • 1 pcs fresh red chilly

Method of making the Salad

  • Step 1 Place noodles in a large bowl and cover with cold water. Stand for 15 minutes. Drain in a fine sieve. Transfer to a large bowl. Add tofu, carrots and snow peas.
  • Step 2 Whisk soy sauce, oil, sugar and garlic powder in a bowl until well combined. Pour over noodle salad. Cover and refrigerate for 1 hour. Toss gently.
  • Serve cold with lemon juice and crushed peanuts on the top.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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