Glass Noodle Salad with Shrimp and Basil

Preparation info
  • Serves


    as part of multi-course meal or for lunch
    • Difficulty


    • Ready in

      20 min

Appears in
Everyday Thai Cooking: Quick and Easy Family Style Recipes

By Katie Chin

Published 2013

  • About

Glass noodles are also known as cellophane noodles, Chinese vermicelli or dried mung bean noodles. They’re actually made from mung bean starch and are translucent once hydrated, hence the nickname “glass.” The glass is definitely half full here as this salad is incredibly, light, healthy, and delicious.



  • 1 clove garlic, minced
  • ½ teaspoon Asian chili-garlic sauce, preferably sambal oelek


  1. Dressing: in a small bowl, whisk together the ingredients for the Dressing. Gradually whisk in the oil and sesame oil until well blended.
  2. For the Salad, soak the noodles in freshly boiled water according to the package’s directions. Once rehydrated, rinse with cool water and drain. Toss with 1 teaspoon sesame oil.
  3. Combine the shrimp, reserved glass no