South East Asian Glass Noodles


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

There are such clean irresistible flavours in this salad and it is so easy to make. You could add some barely blanched sugar snaps or mange touts for more green or even some roasted peanuts if you’d prefer. In Vietnam, I’m told, meals are served with bunches of fresh herbs arranged on the table so that you can readily pick herbs that you need to add to your meal. What a sensational idea!


  • 400 g glass noodles, soaked
  • ½ cup lime juice
  • ½ cup fish sauce
  • 1 small red chilli, thinly sliced
  • 4 tbsp castor sugar
  • 4 cloves of garlic, finely chopped
  • 5 cm piece of ginger, peeled and finely julienned
  • ½ cup finely chopped coriander stalks (and some leaves too)
  • 4 tbsp sesame oil
  • 1 large green pawpaw or papaya or green melon, peeled, seeded and thinly sliced
  • 4 celery stalks, very thinly sliced on the diagonal
  • coriander leaves


    Put the glass noodles into a bowl and pour over boiling water to cover. When the noodles are transparent, drain and pour some cold water over the noodles while they are in a colander. Pour the cooled, drained noodles onto a salad platter.

    Put the lime juice, fish sauce, sliced chilli, castor sugar, garlic, julienned ginger and coriander stalks into a bowl and mix until the sugar has dissolved. Add the sesame oil, papaya or melon and celery and mix well.

    Arrange the salad on top of the noodles and mix through briefly so that the noodles get all the great nam chouc-like dressing.

    Sprinkle with the coriander leaves.