Flavorful Asian Spinach and Glass Noodle Salad Recipe for a Quick Meal

Dive into the vibrant flavors of this Asian Spinach and Glass Noodle Salad. A quick and easy recipe that combines fresh spinach, crunchy carrots, and delicate glass noodles tossed in a savory dressing. Perfect for a light and refreshing meal.

Picture a bustling street market in the heart of Chinatown, where the air is alive with the tantalizing aromas of sizzling stir-fries and steaming dumplings. It’s a scene straight out of a vibrant tapestry, where every sight, sound, and scent tells a story of tradition and culinary innovation.

It was on such a bustling street that I first encountered the inspiration for my Asian Spinach and Glass Noodle Salad—a dish that captures the essence of Asian flavors in a light and refreshing ensemble.

As I meandered through the market stalls, my senses were immediately drawn to a colorful array of fresh produce, each item more enticing than the last. Among them, bundles of verdant Chinese spinach caught my eye, their delicate leaves fluttering in the breeze like emerald feathers.

Inspiration struck like a bolt of lightning as I envisioned a salad that would showcase the vibrant hues and bold flavors of this Asian staple. And so, armed with my culinary curiosity and a basket brimming with fresh ingredients, I set out to create a dish that would pay homage to the rich tapestry of Asian cuisine.

Back in my kitchen, the magic began to unfold. In a bubbling pot of water, I gently simmered delicate glass noodles until they were tender yet toothsome, before adding handfuls of Chinese spinach and shredded carrots to the mix. As the vegetables wilted and the noodles softened, their vibrant colors mingling like a canvas painted by an artist’s brush, I knew I was onto something truly special.

But no salad is complete without a dressing to tie it all together, and so I whisked together a symphony of flavors—extra virgin olive oil, sesame oil, soy sauce, and a hint of chili oil for a subtle kick of heat. The resulting dressing was a harmonious blend of savory, sweet, and spicy, the perfect complement to the crisp freshness of the salad ingredients.

With a final flourish, I tossed the noodles, spinach, and carrots together, ensuring that each strand was coated in a luscious veil of dressing. The result was nothing short of spectacular—a salad that burst with flavor and vitality, a testament to the vibrant spirit of Asian cuisine.

Chef’s Notes – Asian Spinach and Glass Noodle Salad

Extra Crunch: You can add some toasted sesame seeds or crushed peanuts for extra crunch and flavor.
Add Protein: This salad pairs well with grilled tofu or shrimp for added protein.
For that Spice: Feel free to adjust the spiciness by adding more or less chili oil according to your preference.

Asian Spinach and Glass Noodle Salad

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Course: SaladCuisine: ChineseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the Salad
6 cups water
2 oz dry glass noodles
8 oz Chinese spinach, rinsed and cut into 4-inch pieces
1 cup shredded carrots (about 3 oz)
For the Dressing
1 tablespoon extra virgin olive oil
1/2 teaspoon sesame oil
3/4 teaspoon salt (optional)
1/2 teaspoon coconut sugar
1 tablespoon soy sauce (use gluten-free or Coconut Aminos for soy-free version)
2 tablespoons apple cider vinegar
1/2 tablespoon chili oil (homemade or store-bought)
1/4 teaspoon wasabi oil
Alternative Ingredients:
Baby spinach can be used instead of Chinese spinach.
Rice noodles can be substituted for glass noodles.

Directions

In a saucepan, bring water to a boil. Add the glass noodles and cook for about 2 minutes. Add the Chinese spinach and shredded carrots to the saucepan and cook for an additional minute until the noodles are soft.
Drain and rinse the vegetables and noodles with cold water before transferring them to a salad spinner to remove excess water.
In a small bowl, mix together the olive oil, sesame oil, salt, coconut sugar, soy sauce, apple cider vinegar, chili oil, and wasabi oil to make the dressing.
In a large bowl, gently toss the spinach, carrots, and glass noodles with the prepared dressing until well combined.
Serve the Asian Spinach and Glass Noodle Salad immediately.