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This refreshing Taiwanese-style glass noodle salad is the perfect way to welcome warmer days! It’s light, refreshing, and oh-so-satisfying. This (nearly) no-cook salad features chewy gluten-free glass noodles, crunchy veggies, and a creamy soy vinegar sauce that’s a little sweet, tangy, and completely addictive!
It takes just 4 to 5 minutes to soak the noodles and they’re ready to use. You’ll learn which noodles to buy and how to customize this salad with your favorite ingredients so you can enjoy it all summer long.
Table of Contents
Inside this recipe with ChihYu
Glass noodles (粉絲) are made from mung bean starch and turn clear and glassy when cooked. Also known as cellophane noodles, mung bean noodles, silver noodles, or Chinese vermicelli, they have a light, chewy texture that soaks up flavors beautifully.
They’re a staple in spring and summer dishes because they’re light, refreshing, and require almost no cooking—just soak them in hot water for 4 to 5 minutes, rinse, drain, and mix with your favorite sauce!
My mom loves using Chinese vermicelli noodles, and in Taiwan, we have our own take—tossed with fresh, crunchy vegetables and bits of salty ham (or deli turkey) in a creamy soy-vinegar dressing.
What I love about this dish is how customizable it is. You can swap the dressing, add different toppings, and make it your own. Once you get the hang of using mung bean noodles, have fun experimenting—and let me know how it turns out!
Main Ingredient Notes
This Taiwanese-style glass noodle dish uses simple, everyday ingredients—and it’s super customizable. Check out my serving suggestions below to make it your own!
Glass Noodles
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- Asian glass noodles—aka Chinese vermicelli—are gluten-free Asian noodles made from mung bean starch. They are dry, thin, and white and become slightly translucent when cooked or soaked. They’re bouncy, chewy, and soak up flavors beautifully, making them ideal for salads. They can be found at Asian grocery stores, Walmart, and Amazon, as well as many Western grocery stores.
- What to avoid: Korean glass noodles (made from sweet potato starch) are thicker and have a different texture. They are more commonly used in stir fry dishes such as Japchae.
- Substitution: Rice vermicelli (aka rice noodles) work great in salads!
Protein Components
Whisked eggs are pan-fried into a thin layer, then sliced into ribbons to mimic the shape of the bean thread noodles. Strips of ham or deli turkey add a savory, salty contrast that ties everything together.
Vegetable Components
Chili peppers, sautéed mushrooms, and shaved zucchini ribbons bring color, crunch, and layers of texture to this silver noodle salad. In Chinese cooking, uniform texture is key—each ingredient works together to create harmony in every bite.
Dressing
This creamy soy-vinegar dressing is the perfect mix of umami, tangy, and sweetness. Dijon mustard and olive oil create a silky, creamy texture, while coconut sugar balances the saltiness of the soy sauce. A splash of toasted sesame oil ties it all together with a nutty, aromatic finish.
Tip
Low-carb substitute
Kelp noodles are the best swap for bean thread noodles! They have a similar taste and texture, making them a great alternative. Curious to learn more? Check out my articles on what kelp noodles are and how to cook kelp noodles.
How to cook glass noodles
The prep for this salad couldn’t be simpler! Just mix the dressing, soak the noodles, and prepare the vegetables (see recipe card for full instructions)—then assemble and enjoy.
- Soak the Noodles: Pour boiling water over the noodles in a large bowl and soak for 4-5 minutes until translucent. Don’t over soak them or they’ll become mushy.
- Drain and Rinse: Use a colander to drain the noodles and quickly rinse under cold tap water.
How to assemble glass noodle salad
- Prepare Proteins and Vegetables: Slice deli meat, eggs, and chili pepper into thin strips so they match the shape of the bean thread noodles. Saute the mushrooms until softened and shave the zucchini into ribbons.
- Combine with Dressing: Pour over the dressing with the noodles and toss well to incorporate. The zucchini ribbons will soften a bit in the dressing but remain crisp.
- Garnish and Serve: Garnish with toasted sesame seeds and enjoy right away for the best texture.
How to serve it
Customize your cellophane noodle salad with these yummy topping ideas! Cut them into bite-sized pieces or strips for a pleasing mouthfeel.
- More Meat Options: Top with these crispy air fryer salmon bites or my savory salt and pepper shrimp. Serve with these flavorful chicken yakitori skewers or bang bang chicken skewers.
- Vegetarian Proteins: These crispy yet fluffy tofu puffs are incredible in salads. Slice up some soy sauce eggs for a tangy-umami flavor boost!
- Refreshing Bites on the Side: Keep things simple and summery with some refreshing bites on the side, like my shrimp summer rolls or cucumber roll ups.
ChihYu’s helpful notes
- Glass noodles: Also known as cellophane noodles, bean thread noodles, or mung bean noodles, they’re made from mung bean starch and turn translucent when cooked. They have a chewy texture and soak up flavors well, making them perfect for salads. You can find them in Asian grocery stores or online.
- Storage: Once softened, the noodles don’t store well. They harden in the fridge, and since this is a salad, it doesn’t reheat well. It’s best to make just enough for the day and only toss the noodles with the dressing right before serving.
- Make-ahead: You can prep the vegetable and protein components a day ahead and the dressing up to 1 week in advance. Soak the noodles when you are ready to make the salad.
- Leftovers: If you have leftovers, store them in the fridge and eat them the next day. Let the salad sit out for 10-15 minutes before serving.
More glass noodle recipes
If you love this Taiwanese bean thread noodle salad, try your hand at some more Asian noodle recipes!
- Pad woon sen—A Thai glass noodle stir fry.
- Winter melon soup with meatballs—Simmered with cellophane noodles.
- Japchae—Made with Korean sweet potato noodles
Taiwanese glass noodle salad recipe
Ingredients
Creamy Soy Vinegar Dressing:
- 3 tbsp rice vinegar
- 1 tbsp soy sauce or coconut aminos
- 2 tbsp coconut sugar
- 2 tsp Dijon mustard
- ¼ tsp coarse sea salt
- 1 tsp toasted sesame oil
- 2.5 tbsp olive oil
Glass noodle salad:
- 3-4 slice deli turkey deli turkey or ham
- 2 large eggs whisked
- 1 small red fresno chili pepper optional
- 4 oz. sliced mix mushrooms of choice I use shiitake, beech, and oyster mushrooms
- 1.5 tbsp olive oil divided
- 2.5 oz glass noodles 2 bundles, aka cellophane noodles
- 1 small zucchini
- Sprinkle Toasted sesame seeds
Instructions
Dressing:
- In a measuring cup, add vinegar, soy sauce, sugar, mustard, salt, and sesame oil. Whisk in olive oil little-by-little until the sauce is combined and emulsified.
Prep:
- Slice the deli meat to short strips, whisk the eggs in a small bowl, remove the chili pepper seeds and slice into thin strips (if using).
Saute:
- Mushrooms: In a medium saute pan, add the mushrooms and spread out into a single layer. Cook over medium heat without disturbing until the mushrooms sweat, 5 minutes. Add 1 tbsp oil. Flip to cook further until browned, 4-5 minutes. Transfer out and set aside.
- Eggs: Use the same pan, add 0.5 tbsp oil. Pour in the eggs and quickly swirl it around to make into a round and flat shape. Once the eggs are firm enough to flip, cook for 30 more seconds. Transfer it out and slice into short thin strips.
Soak glass noodles:
- In a medium heatproof bowl, add the dry cellophane noodles and pour boiling hot water over until about 0.5 inch water level above the noodles. Soak for 4 to 5 minutes (toss the noodles about 3 minutes into soaking. The noodles will turn from opaque to transparent. Don’t over soak them because they will continue to soften and turn mushy.
- Drain the noodles over a colander and quickly rinse under cold tap water. Shake away any excess liquid. Add them directly into a large serving salad bowl.
Zucchini:
- While the noodles are soaking, shave the zucchini, using a vegetable peeler, into long ribbons. Set aside.
Combine:
- Add the noodles, deli meat, eggs, chili pepper, mushrooms, and zucchini into a large serving salad bowl. Pour over the dressing and toss. The zucchini ribbons will soften as you toss but still remain crisp for texture. Garnish with toasted sesame seeds. Serve immediately.
Notes
- Glass noodles and cellophane noodles are the same thing. They’re also called bean thread noodles, mung bean noodles, or Chinese vermicelli. Made from mung bean starch, they’re different from rice vermicelli (made from rice flour) and Korean glass noodles (made from sweet potato starch), so don’t mix them up!
- Glass noodles: Don’t over soak the noodles. They will continue to soften (if sitting in the water for too long) and turn mushy and sticky. The noodles should look transparent, soft, silky but still with some bites to them.
- To prevent glass noodles from sticking, you can also toss the noodles with a bit of oil to prevent them from sticking after they are softened.
- Make-ahead: You can make the dressing up to a week in advance. Slice the ham and chili pepper, cook the egg ribbons, and sauté the mushrooms a day ahead—just store them separately in the fridge. On the day of serving, soak the cellophane noodles, combine everything, and serve!
- Storage: Once softened, the noodles don’t store well. They harden in the fridge, and since this is a salad, it doesn’t reheat well. It’s best to make just enough for the day and only toss the noodles with the dressing right before serving.
- Can’t find cellophane noodles? Thin rice vermicelli works well for salads too!
- Low carb alternative: Use kelp noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
