Chinese Glass Noodles with Peanut Sauce
Delight your taste buds with this vibrant and flavorful recipe for Chinese Glass Noodles with Peanut Sauce, a quick and easy dish that’s perfect for busy weeknights or light, refreshing meals. Featuring silky glass noodles made from mung bean or sweet potato starch, this recipe pairs them with a rich and creamy peanut sauce infused with soy sauce, hoisin, garlic, and fresh ginger for an irresistible burst of umami. Tossed with crisp, colorful vegetables like cucumber, carrot, and red bell pepper, and garnished with crushed peanuts and fresh cilantro, this dish offers a perfect balance of textures and flavors. Ready in just 20 minutes, it’s not only simple to make but also customizable—swap honey for maple syrup for a vegan option or add a pinch of red pepper flakes to amp up the spice. Whether served as a side or main dish, these Chinese glass noodles are bound to become a household favorite!
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Recipe Information
Ingredients
- 200 grams Glass noodles (mung bean or sweet potato noodles)
- 4 tablespoons Peanut butter (smooth or chunky)
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 2 cloves Garlic (grated or minced)
- 1 teaspoon Fresh ginger (grated)
- 3 tablespoons Water
- 1 medium Cucumber (thinly sliced or julienned)
- 1 medium Carrot (thinly sliced or julienned)
- 1 medium Red bell pepper (thinly sliced)
- 2 stalks Green onions (sliced)
- 3 tablespoons Crushed peanuts (for garnish)
- 2 tablespoons Cilantro (chopped, for garnish)
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Bring a pot of water to a boil and cook the glass noodles according to the package instructions, usually for 3-5 minutes. Drain and rinse under cold water, then set aside.
In a medium mixing bowl, whisk together the peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, garlic, ginger, and water. Whisk until smooth and creamy. Adjust the consistency by adding a bit more water if the sauce is too thick.
Prepare the vegetables: thinly slice or julienne the cucumber, carrot, and red bell pepper. Slice the green onions as well.
In a large bowl, combine the cooked glass noodles with the peanut sauce. Toss until the noodles are evenly coated.
Add the prepared vegetables to the noodles and gently toss to combine.
Divide the noodles into serving bowls and top each portion with crushed peanuts, chopped cilantro, and, if desired, a sprinkle of red pepper flakes for extra heat.
Serve immediately and enjoy your Chinese Glass Noodles with Peanut Sauce!
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 258.4 g | 94% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 49.3 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
