Glass Noodle Salad

This vibrant Glass Noodle Salad is a light, refreshing dish packed with bold flavour and fresh ingredients. Tossed in a zesty dressing made with lime juice, soy sauce, sesame oil, and a touch of BeeMaid Honey, the noodles soak up every bit of sweet, salty, and tangy goodness. Crisp carrots, green onions, fresh cilantro, and roasted cashews add crunch and colour, while a hint of garlic and ginger brings depth to every bite. Add a drizzle of chili oil for a spicy kick, and you’ve got an easy, flavour-forward salad that’s perfect for lunch, dinner, or meal prep.

Dairy Free

Vegetarian

Ingredients

Recipe

150g

Dried Glass Noodles

1 Clove

Garlic (pressed)

1 2-Inch Cube

Ginger (chopped)

Lime (juiced)

4 Tbsp

Soy Sauce

1 1/2 Tbsp

Sesame Oil

2 Tbsp

BeeMaid Honey

1/2 Cup

Green Onion (chopped)

1 Handful

Cilantro (chopped)

1/4 Cup

Roasted Cashews (chopped)

1 Tbsp

Chili Oil

1 Carrot

Thinly Sliced

Directions

1.Cook noodles in boiling water for 10 minutes (or as package directs). Strain and rinse in cold water. Cut with scissors if necessary and place in large bowl.

2.In a small pot, combine the garlic, ginger, lime, soy sauce, sesame oil and BeeMaid Honey. Cook down for 5 minutes on low, stirring often.

3.Pour dressing over noodles, and toss in the carrots, green onion, cilantro and cashews.

4.Serve with additional cilantro, cashews and sauce. If you like it spicy, drizzle with chili oil.

TIPS: Add in other veggies that you enjoy! Peppers & snow peas work really well. Barbequed shrimp or chicken are both great protein additions to this salad!