Spicy Glass Noodle Salad (Yam Woon Sen, Vegan)

Ingredients

• 4 oz Glass Noodles (Bean Thread Noodles)
• 4 oz Mushrooms
• 1/2 medium Red Onion
• 1 cup Cherry Tomatoes
• 1/4 cup Cilantro
• 3 tbsp Lime Juice
• 2 tbsp Coconut Aminos
• 1 tbsp Sugar
• 1-2 tsp Chili Garlic Sauce

Instructions

1. 1Bring a medium pot of water to a rolling boil over high heat. Add the 4 oz of glass noodles and cook for 3 to 5 minutes, or until they are tender but still slightly firm. Drain the noodles in a colander and immediately rinse them under cold running water to stop the cooking process. Let them drain completely.
2. 2While the noodles are cooking, prepare your vegetables. Slice the 4 oz of mushrooms thinly. Slice the 1/2 medium red onion thinly. Cut the 1 cup of cherry tomatoes in half. Roughly chop the 1/4 cup of cilantro.
3. 3In a large bowl, combine the drained 4 oz of glass noodles, the sliced 4 oz of mushrooms, the sliced 1/2 medium red onion, the halved 1 cup of cherry tomatoes, and the chopped 1/4 cup of cilantro. Gently toss these ingredients together to distribute them evenly.
4. 4In a separate small bowl, prepare the dressing. Add the 3 tbsp of lime juice, 2 tbsp of coconut aminos, 1 tbsp of sugar, and 1-2 tsp of chili garlic sauce. Whisk these ingredients together until the sugar is dissolved and the dressing is well combined.
5. 5Pour the prepared dressing over the ingredients in the large bowl. Toss everything together gently but thoroughly, ensuring that the noodles and vegetables are evenly coated with the dressing.
6. 6Serve the Spicy Glass Noodle Salad immediately for a fresh and vibrant dish. Alternatively, you can cover the bowl and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Substitutions

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