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
  • 1
    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!