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Homemade Glass Noodles with Sesame Soy Dressing

A delightful recipe for homemade glass noodles paired with a vibrant sesame soy dressing, perfect for warm gatherings and loved ones.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Servings: 5 servings
Course: Main Course, Salad
Cuisine: Asian, East Asian
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Glass Noodles
  • 2/3 cup mung bean starch Look for high-quality starch; brands like Thai Kitchen or King Arthur Flour are great.
  • 3 cups water Divided
For the Dressing
  • 1 clove garlic, grated Use fresh for the best flavor; I often use a microplane for this.
  • 2 tablespoons soy sauce Low-sodium recommended if you're watching your salt intake.
  • 2 teaspoons sugar Balances the flavors; coconut sugar can be used for a richer taste.
  • 2 teaspoons rice vinegar Adds brightness; seasoned rice vinegar for an extra kick!
  • 1 teaspoon toasted sesame oil Elevates your dressing; I swear by Kadoya brand.
For the Salad
  • 9 ounces homemade glass noodles See the instructions below for how to make these!
  • 1 green onion, chopped Add freshness and crunch!
  • 2 teaspoons chili crisp Find your favorite brand for an extra flavor boost; I love the one by Evanston Spice.
  • 2 tablespoons chopped roasted peanuts or toasted sesame seeds For a crunchy texture.
  • 3 inches English cucumber, julienned Provides crispness—ideally, with fewer seeds.
  • 2 inches carrot, julienned Gives a lovely color and sweetness to the dish.

Method
 

Making the Noodles
  1. Prepare Your Mold: Grab a heat-resistant container, like a glass food storage dish or an 8×8-inch loaf pan.
  2. Dissolve the Starch: In one pot, heat roughly two-thirds of your water until steaming. Mix the remaining water with the mung bean starch until smooth.
  3. Combine: Pour the starch mixture into the steaming water while stirring continuously. In 2-3 minutes it will thicken.
  4. Set the Noodles: Pour the thickened mixture into your prepared container and cool at room temperature for about 2 hours, then refrigerate until completely chilled.
  5. Cut the Noodles: Carefully loosen the edges and pop out the noodles. Slice into strips. Optional: briefly boil then rinse with cold water for clearer noodles.
Making the Salad
  1. Make the Dressing: In a small bowl, mix grated garlic, soy sauce, rice vinegar, sugar, and sesame oil.
  2. Plate It Up: Place your homemade glass noodles in a shallow serving bowl, drizzle with dressing and toss to coat.
  3. Add Toppings: Sprinkle with chili crisp, green onions, and peanuts/seeds before serving. Arrange julienned cucumber and carrots on the side.
  4. Mix and Enjoy: Toss everything together before serving.

Notes

For the best experience, serve this dish cold or at room temperature. Store leftover noodles and dressing separately to maintain freshness. Best enjoyed fresh as it may become soggy.