Glass-noodle salad with a chilli dressing

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🍚100 g mung-bean glass noodles
• 🥕1 medium carrot, grated
• 🥣½ large cucumber, grated
• 🥣Fresh chilli to taste, finely chopped
• 🥣A small handful coriander, optional
• 🥣3 garlic cloves, minced
• 🥣1 tsp chilli flakes, or less
• 🥜1 tsp toasted sesame seeds
• 🥣1½ tbsp neutral cooking oil
• 🥣1 tbsp light soy sauce
• 🍚1 tbsp black rice vinegar
• 🥜½ tsp sesame oil
• 🍯½ tsp sugar
• 🥣A pinch of salt

Let’s make it

1. Cook and cool the noodles

   Soak and cook the glass noodles following their packet directions; thin mung-bean noodles often need a short soak followed by 2–3 minutes boiling. Rinse in cold water and drain thoroughly. Snip into manageable lengths with kitchen scissors.

2. Gently sizzle the dressing

   Put the garlic, chilli flakes, sesame and oil in a small saucepan. Warm gently until fragrant, without letting the garlic burn. Take off the heat, let it settle, then stir in soy sauce, vinegar, sesame oil, sugar and salt.

3. Toss and serve

   Combine the noodles, carrot, cucumber and optional coriander. Add the dressing and toss well. Taste before adding fresh chilli. The springy strands can be slippery: scissors are your friend here.