Glass Noodle Salad


  • 150g 
    dried glass noodles
  • 1 clove 
    garlic, pressed
  • 2" cube 
    ginger, chopped
  • juice 
    of one lime
  • 4 Tbsp. 
    soy sauce
  • 1 ½ Tbsp. 
    sesame oil
  • 2 Tbsp. 
    BeeMaid Honey
  • carrot, thinly sliced
  • ½ cup 
    green onion, chopped
  • 1 large 
    handful, cilantro
  • ¼ cup 
    roasted cashews, chopped
  • 1 Tbsp. 
    chili oil (optional)


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.

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.

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

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 & snowpeas work really well.

Barbequed shrimp or chicken are both great protein additions to this salad!