💡 Recipe at a Glance
- •The Dish: A gluten-free Asian glass noodle salad packed with tender chicken breast, carrots, crisp bell peppers, and savory soy sauce.
- •Prep Time: Super fast to whip up—perfect for a easy lunch or as a vibrant side for your next cookout.
- •How It’s Made: The veggies get chopped and steamed right in the Thermomix®, while the chicken cooks up juicy and golden in a skillet.
Looking for a quick, vibrant summer salad to shake up your menu? You’ve got to try this refreshing glass noodle salad!
Whether you need a fast weekday lunch or a crowd-pleasing side dish for your next barbecue, this easy Asian salad loaded with crisp, fresh ingredients is guaranteed to be a huge hit.
It’s the ultimate summer go-to recipe when you’re craving a light, healthy meal that doesn’t compromise on flavor.
In my simple recipe, complete with easy step-by-step instructions, I’ll show you how to whip up this crazy delicious Thermomix® Glass Noodle Salad in no time at all.
What Are Glass Noodles?
Glass noodles (sometimes called cellophane noodles) are a classic Asian noodle made simply from starch and water.
The starch is typically extracted from mung beans, soybeans, or rice.
Once cooked, they turn completely translucent—looking almost like clear glass—which is exactly how they got their name!
How Do You Use Glass Noodles?
Glass noodles are super versatile and can be served hot, warm, or chilled.
Since they have a neutral flavor, they soak up dressings, broths, and sauces like an absolute dream! That makes them perfect for everything from cozy soups and quick stir-fries to fresh, vibrant salads.
Best of all, glass noodles don’t clump together as they cool, making them ideal for cold noodle dishes, summer salads, and fresh Asian-style wraps.
Why You’ll Love This Glass Noodle Salad:
- The ultimate refreshing dish for hot summer days.
- Super quick and easy to throw together.
- Completely cook-free (no stovetop required!).
- Totally beginner-friendly.
- A wonderful gluten-free alternative to traditional pasta.
- Naturally dairy-free.
- Easy to make vegetarian (just hold the chicken!).
- Super budget-friendly.
- Fantastic for meal prep since it tastes amazing chilled.
What Can You Substitute for Glass Noodles?
There are actually a bunch of great options you can use if you don’t have glass noodles on hand!
First up, capellini (also known as angel hair pasta) works really well and cooks up in a very similar way.
You can also try any of these delicious alternatives:
- Rice noodles
- Soba noodles – classic buckwheat noodles
- Konjac noodles (Shirataki) – a fantastic low-carb swap
- Zucchini noodles (aka zoodles) – completely gluten-free and virtually carb-free!
My Best Tips for Making Glass Noodle Salad
If you want a little extra crunch, toast a handful of cashews or pine nuts in a dry skillet and sprinkle them over the salad right before serving.
This glass noodle salad is definitely best served cold.
That said, you can totally serve it warm if you prefer!
Leftovers keep great in the fridge for 1 to 2 days.
Just be careful not to overcook or soak the glass noodles for too long, or they’ll turn mushy.
Pro tip: Let the finished salad sit for a bit before eating! This gives the noodles time to soak up all those delicious flavors from the dressing.
Can You Make This Salad Ahead of Time?
Yes! You can either make the glass noodle salad a day in advance or prep all the ingredients ahead of time and keep them in separate containers in the fridge until you’re ready to toss everything together.
Leftovers will keep well in the fridge for 1 to 2 days.
I wouldn’t hold onto it much longer than that, though, or the noodles will start to get soggy.
Glass Noodle FAQs
What You’ll Need for This Glass Noodle Salad
- 7 oz (200 g (approx. 7 oz)) glass noodles
- 6 cups (1.5 L) hot water
- 10.5 oz (300 g (approx. 10.5 oz)) chicken breast
- 3 carrots (approx. 7 oz / 200 g (approx. 7 oz))
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 5 tbsp cooking oil
- 2 tbsp soy sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp hot paprika
- 2 tbsp cashews or pine nuts (optional)
Note: You’ll find the complete ingredient measurements and step-by-step instructions in the recipe card below.
How to Make Glass Noodle Salad
Instructions:
First, place the glass noodles in a heatproof bowl, pour hot water over them, and let them soak according to the package directions.
Drain and rinse under cold water to stop the cooking. Then, use kitchen shears to give them a quick, rough chop.
Next, cut the chicken breast into bite-sized cubes. Heat 1 tablespoon of oil in a skillet, add the chicken, season with a pinch of salt and pepper, and sauté until cooked through. Set aside.
Peel the carrots, and wash and pat dry the bell pepper.
Peel the onion and garlic cloves as well.
Roughly chop the veggies, toss them into the mixing bowl, and chop 4 sec / speed 5.
Scrape down the sides of the bowl with the spatula, add 2 tablespoons of olive oil, and sauté 4 min / 120°C (250°F) / speed 1.
Next, add the seasonings—1 tsp salt, ½ tsp pepper, 1 tsp paprika, and ½ tsp hot paprika—along with 2 tbsp oil and 2 tbsp soy sauce, then mix for 15 sec / speed 1.
Finally, add the glass noodles and meat to a large bowl. Top with the tender veggies and give everything a good toss.
Enjoy!
Note: You’ll find the full list of ingredients and step-by-step instructions in the printable recipe card below.
The listed prep and cook times are an estimate.
Now, have fun whipping this up and enjoy every bite!
If you loved this quick recipe for glass noodle salad, you might also enjoy my super delicious sweet and sour chicken! 🙂
Best, Christoph
PS: Don’t want to miss a single recipe? Follow along on Pinterest or Instagram! ❣
Did you make this recipe?
If you enjoyed it, I’d love it if you left a comment and a 5-star rating below! 🙂
Asian Glass Noodle Salad
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Start cookingIngredients
- 200 g Glass noodles (approx. 7 oz)
- 1,5 l Hot water
- 300 g Boneless skinless chicken breast (approx. 10.5 oz)
- 3 Carrots 200 g (approx. 7 oz)
- 1 Red bell pepper
- 1 Onion
- 2 Garlic cloves
- 5 tbsp Neutral cooking oil
- 2 tbsp Soy sauce
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Sweet paprika
- ½ tsp Hot paprika
- 2 tbsp Cashews or pine nuts optional
Instructions
- 200 g (approx. 7 oz) Glass noodles, 1,5 l Hot waterFirst, place the glass noodles in a large bowl, cover with hot water, and let them steep according to the package instructions. Drain and rinse under cold water to stop the cooking, then use kitchen shears to snip them into shorter, manageable pieces.
- 300 g (approx. 10.5 oz) Boneless skinless chicken breast, 5 tbsp Neutral cooking oil, 1 tsp Salt, ½ tsp Black pepperDice the chicken breast into bite-sized pieces. Heat 1 tbsp of oil in a skillet over medium-high heat, add the chicken, season with a pinch of salt and pepper, and cook until golden brown and cooked through. Set aside.
- 3 Carrots, 1 Red bell pepper, 1 Onion, 2 Garlic clovesPeel the carrots, rinse and pat dry the red bell pepper, and peel the onion and garlic cloves.
- Chop the vegetables into rough chunks, place them in the mixing bowl, and chop for 4 sec / speed 5.
- 5 tbsp Neutral cooking oilScrape down the sides of the bowl with a spatula, add 2 tbsp olive oil, and sauté for 4 min / 120°C (250°F) / speed 1.
- 5 tbsp Neutral cooking oil, 2 tbsp Soy sauce, 1 tsp Salt, ½ tsp Black pepper, 1 tsp Sweet paprika, ½ tsp Hot paprikaNext, add the spices—1 tsp salt, ½ tsp black pepper, 1 tsp sweet paprika, and ½ tsp hot paprika—along with 2 tbsp oil and 2 tbsp soy sauce. Stir for 15 sec / speed 1.
- 200 g (approx. 7 oz) Glass noodles, 300 g (approx. 10.5 oz) Boneless skinless chicken breastFinally, add the prepped glass noodles and chicken to a large serving bowl. Pour the sautéed vegetable mixture over top and toss everything together until well combined.
Notes
- If you'd like a little extra crunch, toast a handful of cashews or pine nuts in a dry skillet and scatter them over the salad right before serving.
- This glass noodle salad can be enjoyed warm or chilled straight from the fridge! Leftovers will keep well in the refrigerator for 1 to 2 days.
