Chewy glass noodles (sweet potato or arrowroot noodles) packed with fiber, mixed with vibrant crunchy vegetables. A refreshing Korean-inspired noodle salad.
Boil the soaked glass noodles for 3-4 mins until transparent and chewy. Immediately rinse under cold water, cut into manageable lengths, and toss with 1 tbsp sesame oil to prevent sticking.
Whisk together 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp sweetener, 1 tbsp water, minced garlic, and a pinch of Korean chili flakes (Gochugaru) if you like heat.
Make a thin egg omelet and slice into strips. Briefly blanch the carrots. Keep the cucumber and red cabbage raw and thinly sliced for a fresh crunch.
In a large mixing bowl, combine the glass noodles, shredded chicken, egg strips, and all the vegetables. Pour the dressing over and toss thoroughly. Garnish generously with toasted sesame seeds.
Q: Are glass noodles good for weight loss?
A: Yes! They are generally lower in calories than regular pasta, gluten-free, and great for diets when mixed with lean protein and veggies instead of being heavily stir-fried.
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