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Glass Noodle Salad

The sweltering mid-summer weather has many locals diving for cool bars and restaurants, shying away from the stove at home.  I’ve had my share of dining out during this month of record-breaking heat.  Last weekend, though, I decided we would beat the heat with a refreshing, cool meal.  Asian Glass Noodle Salad with Shrimp = cooling grub.

asian glass noodle salad
Asian Glass Noodle Salad – light, refreshing, cool summer meal

Versatile, super easy to make, and every flavorful bite refreshes you.  It’s hard to describe in mere words how good this noodle salad is.

asian glass noodle salad
Asian Glass Noodle Salad – perfect with a crisp, dry Riesling

This Asian glass noodle salad features fresh lettuce, julienne carrots, cucumbers, sprouts, tender shrimp, and scrumptious dressing over glass noodles (aka, Asian vermicelli.)  Pair it with a very dry, chilled Riesling.

asian glass noodle salad
Asian Glass Noodle Salad – shrimp can be swapped for any other proteins

The Asian dressing can be made ahead of time, stored, and used for this salad plus whatever other salads you want.
The shrimp can be subbed out for shredded chicken (try rotissere), thin sliced pork, or just eggs and more nuts if you want to go meatless.  Did I mention “versatile?”

Asian Glass Noodle Salad
Asian Glass Noodle Salad – you’ll eat more than you planned to

Yeah, you’ll go back for seconds.  You can afford to.  This noodle salad is healthy, packed with veggies and protein, and will so jive with your fitness goals.  But, be forewarned that it is not light on flavor!  In fact, the dressing is not for the faint of heart – dare I say, it might even seem strong at first, but be fearless!

Once you pour it over everything else, this is one of those mysteries that really come together amazingly as a finished product.  Trust the process and try it!   However, if the word “fish” puts you on the border of a panic attack, then you can go light on the fish sauce or omit it.  Disclaimer – if you do omit said fish sauce, the end result will be drastically altered – i.e., not as good.  Just keeping it real 🙂

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Asian Glass Noodle Salad

Glass Noodle Salad

5 from 1 vote
Versatile, super easy to make, and every flavorful bite refreshes you.  It's hard to describe in mere words how good this glass noodle salad is for meals.
Prep Time: 10 minutes
Soak: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Author: Amy Dong


For the Dressing:

  • 4 garlic cloves, minced to tiny bits
  • 4 TB fresh ginger, peeled, and minced finely
  • 8 TB fish sauce, found in Asian aisle of most supermarkets
  • 3-4 TB light soy sauce, I like Kikkoman
  • Juice of 2 limes
  • 8 TB water
  • 4 TB sugar
  • 3 tsp sesame oil, pure sesame oil, usually golden brown in color, found in Asian aisle

For the Salad:

  • ½ lb cooked small shrimp
  • 6 oz dry glass noodles, sometimes called vermicelli or cellophane noodles, found in Asian aisles
  • 4 oz bean sprouts
  • 1 small carrot, peel and julienne
  • 1 small cucumber, peel and julienne
  • ½ head romaine, shredded
  • 2-3 TB cashews, chopped , for garnish
  • scallions, thinly sliced, for garnish
  • chopped fresh cilantro, for garnish
  • Dashes sesame oil to prevent noodles from sticking


  • Whisk all dressing ingredients together and blend well.  Set aside in fridge, and mix again before using.  Can pre-make this a day or two ahead of time, to keep in fridge.  Again, dressing may seem strong by itself, but it will be perfect once poured on top of the noodles & salad.
  • Pre-soak dry noodles in large pot of water for 1 hour.  Once it’s pliable and softened, boil for 5 minutes (or according to package instructions).  Drain immediately, and rinse with cold water.  Work in a few dashes of sesame oil to prevent sticking.
  • Assemble all salad ingredients, except for chopped nuts, in large bowl.  Mix most of the dressing in.  Toss it together, blending dressing into the entire noodle salad.  Portion noodle salad onto individual plates, and sprinkle the rest of dressing on top of each plate.  Sprinkle on chopped cashews and cilantro for garnish.


Wine Pairing Note:  Perfect with a crisp, dry Riesling or Gewürztraminer
Source:  Chew Out Loud

Nutrition (per serving)

Calories: 353kcal | Carbohydrates: 61g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 3926mg | Potassium: 607mg | Fiber: 3g | Sugar: 17g | Vitamin A: 9046IU | Vitamin C: 11mg | Calcium: 108mg | Iron: 3mg
Course: Salad
Cuisine: Asian
Method: Assemble

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Recipe Rating


    • Danielle

    I made this for dinner, and it’s perfect for a hot day.
    I found that the sauce had too much lime, so next time I’ll only use one lime.
    Thanks for sharing this recipe.

      • chewoutloud

      You’re so welcome, Danielle 🙂

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