Follow by Email

Monday, July 27, 2015

Glass Noodle and Edamame Salad with Thai-Style Peanut Dressing



Glass noodles have always fascinated me. They are opaque prior to cooking, but once hydrated they become translucent (like glass - go figure!). In addition to their fun appearance, they have a super interesting texture that is slightly rubbery and chewy. If I see a dish on a restaurant menu that has glass noodles, it is definitely what I will order. 


I had decided some time ago to embark on a glass noodle expedition, but have not been able to find a recipe that piqued my interest enough to prepare. In speaking with a friend with Cambodian roots, he suggested a fish sauce dressing on the noodles with various toppings and was kind enough to give me the recipe they use at home. 


Unfortunately, I did not have the opportunity to purchase the particular fish sauce that was recommended. Due to the nature of fish sauce (it is fermented fish which grosses me out a bit, but I try not to think about it too much because the flavor is so nice), I am going to hold off until I can obtain the recommended product. This will require a special trip to an Asian Market, so I prefer to postpone while I think of other Items to procure in one trip. 

Having an unstoppable hankering for glass noodles, I opted to make a peanut butter-based dressing with ingredients I already had in my kitchen. With the addition of ginger, toasted sesame oil and other highly flavored ingredients it blended into an absolutely wonderful sauce. 

Noodles were prepared and dished into individual servings. Because my family likes to 'build their own' dish, toppings and extra dressing (of course) were served family style. 

The reviews from around the table were fabulous. This is a wonderful meatless meal.


INGREDIENTS:

Dressing:
  • 1/4 cup peanut butter
  • 1 tablespoon ginger, grated
  • 1 clove garlic, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons lime juice
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon sugar
  • 2 tablespoons Thai basil
Noodles:
  • 1 package (5.29 ounce - 150 g) bean threads (glass noodles)
Toppings (amounts depend on personal preference):
  • shelled edamame, cooked and cooled
  • cherry tomatoes, sliced   
  • green onions, sliced
  • peanuts, chopped

DIRECTIONS:

  1. Combine all ingredients for the dressing and blend until well combined. Taste to make sure the dressing is 'balanced' to suit your taste. If it seems too acidic, add more sugar. Not enough ginger? Add more. You get the idea. Refrigerate.
  2. Prepare noodles as package directs. Drain with a colander and run cold water over noodles to cool completely. 
  3. Toss noodles with desired amount of dressing, reserving some to serve one the side. 
  4. Serve with toppings and remaining dressing. 

NOTE: For an easy weeknight meal, dressing and toppings may be prepared in advance. 

12 comments:

Cocoa and Lavender said...

What a great, healthy meal! I used to be wary of fish sauce, too, but came to really love what it can do for a dish. Your friend is right - the brand does matter in terms of flavor!

grace said...

i've never fiddled with glass noodles, but you've definitely piqued my interest! this looks like a healthy and fun and TASTY dish!

Gloria Baker said...

This salad look perfect and delicious!!:)

Tricia @ Saving room for dessert said...

I love a peanut dressing and agree - glass noodles are so unique and fun! This sounds yummy and yes fish sauce is odd but adds great flavor :)

Ashley C. said...

I have to admit that I have never cooked glass noodles, but this dish looks delicious! I also love the addition of the edamame!

Rachelle @ Beer Girl Cooks said...

I don't think I've ever had these noodles either. I've had the rice ones and like them. This recipe is so authentic and sounds awesome! If I've had the fermented fish sauce it was probably in a restaurant and I had no clue. :)

Sarah @ Savoring Spoon said...

Yum! I love glass noodles - my family uses them to make noodle salads in the summer. I agree fish sauce can be really smelly - the first time I used it I was like... I wonder if it went bad? But it makes things taste so good once it's cooked :) These noodles look delicious.

SavoringTime in the Kitchen said...

I've used the noodles called cellophane noodles and I think they are the same. Love them and the flavors in this dish. Delicious!

Kennedy Cole| KCole's Creative Corner said...

Oh yum! i bet that peanut sauce is so, so delicious! This looks like the perfect, light meal for summer! :D Thanks for sharing! :D

Andrea_TheKitchenLioness said...

Glass noodles, edamame (which is hard to find around here) and a Thai-style dressing sound pretty delicious to me for a summery and colorful summer salad like yours! My very best friend is one fabulous cook and she makes the best Thai food ever - she told me all about fish sauce and nowadays I love to use it in my Asian inspired dishes!

Abbe@This is How I Cook said...

Nothing like a good peanut sauce. It makes everything taste great! Pretty salad, too!

Lavender and Lime (http://tandysinclair.com) said...

This sounds so delicious. I need to find some bottled lime juice as limes are soon going to be out of season here. Hope you find the fish sauce :)