Glass noodle salad


  • 1 Iceberg lettuce
  • 1 cucumber
  • 2 bell peppers
  • 2 carrots
  • 200g glass noodles
  • 250g mushrooms
  • 1 red onion
  • 4 tbsp rapeseed oil
  • 1 tablespoon dark soy sauce
  • 2 tbsp. soy sauce
  • 2 tsp sesame oil
  • 1 tsp. sugar
  • approx. 1 tsp. salt
  • 1 tsp pepper
  • juice of half a lemon
  • 2 tbsp. sesame seeds


Step 1 - Prepare

  • Wash the lettuce, peppers, carrots and the cucumber, dry them and cut everything into very thin short strips. Now you can gather everything in a large salad bowl and set it aside.
  • Soak the glass noodles in a bowl of water and set aside as well.
  • Wash the onion and cut it into thin slices. You can then collect them in a small bowl.
  • Do the same with the mushrooms.
  • In another small bowl, prepare the dressing: mix 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 teaspoons of sesame oil, 1 teaspoon of sugar, about 1 teaspoon of salt, 1 teaspoon of pepper, and the juice of half a lemon.

Step 2 - Let's go

  • Remove the water from the glass noodles and boil 1 l of water in a kettle, then add to the glass noodles.
  • After 2 min, strain the glass noodles and rinse them with cold water to stop them from cooking further.
  • Briefly toast the sesame seeds in the wok and set aside.
  • Heat 4 tablespoons of rapeseed oil in the wok and sauté the onions and mushrooms. When they are cooked through, add the glass noodles and heat them briefly.
  • When the noodles are warm, add the dressing directly to the wok and mix everything briefly.

Step 3 - Serve


Now you can pour the still warm noodles over the salad, mix everything well and sprinkle with the roasted sesame seeds.


Enjoy your meal!