In the world of grain-free eating, glass noodles are Heaven-sent. Not as a substitute, in my opinion. Meaning, I wouldn’t necessarily suggest ladling a scoop of marinara over top with some Italian meatballs. But for the joy of eating a noodle, and an openness to try something new, this ingredient will quickly become a pantry staple.
Glass noodles are made of sweet potato starch, and have a springy, firm texture. They’re great in soups and stir-fries, but perhaps nowhere they shine greater than in a chilled dish, like this one.
See our kitchen sources here!
Additionally, this peanut sauce is a great way to achieve a creamy mouthfeel without the dairy. This chilled noodle side dish leans Asian, but can be paired with so many foods. I love it alongside grilled meats, sautéed garlicky green beans, fish, or enjoyed on its own as a light lunch.
Serve immediately or chill in the fridge for up to 36 hours, covered tightly. If reserving, save the final garnish for service.
Chilled Glass Noodles with Peanut Sauce
Ingredients:
For the Sauce
- 1 Tbsp fresh garlic chopped
- 2 tsp lime zest
- 2 tsp fresh ginger grated
- 2 Tbsp olive oil
- 1 tsp sesame oil
- 1/2 cup peanut butter unsweetened
- 2 1/2 Tbsp lime juice fresh squeezed
- 1 Tbsp fish sauce adjust to taste
- 3 Tbsp honey adjust to taste
- 2 Tbsp fresh cilantro finely chopped
Other
- 4 servings glass noodles
- 1/4 cup green onion chopped
- cilantro to garnish
Directions:
Make the noodles
- Bring a pot of water to a boil with a couple tsp of olive oil in it. Boil the glass noodles for 5-7 minutes until cooked through. Immediately strain and run under cold water until completely chilled. Toss with a couple scoops of ice and let sit in the sink until sauce is ready.
Make the sauce
- In a pan on the stove, heat the olive oil and sesame oil together until hot, but not smoking.
- Add the garlic, lime zest and ginger to a heat-proof bowl and pour the hot oil over them. Add the remaining ingredients and whisk to combine. For a lighter-tasting dish, add 1 Tbsp water.
Prep and serve
- Rinse the noodles well with cold water to melt all the ice, then drain thoroughly. Add to the bowl with the dressing, cut the noodles with clean kitchen shears 3 or 4 times, then toss to coat. Garnish with chopped green onion and more cilantro if desired.
- Serve cold, either immediately or it can store in the fridge for up to 24 hours.
LOVE peanut sauce. Can’t wait to try this!
The link you provide to the noodles states they are made with ‘rice & water’. Hmmm, wondering where to get some made with ‘sweet potato starch’.
You can try Chung Jung One or Fusion Select brands for sweet potato glass noodles.
So sad to have hated this! Eek. I think the fish sauce was the culprit…
This looks amazing, but I’m wondering about grain free? I thought rice was a grain? Genuinely curious since we believe our daughter has hashimotos, and we’re trying to figure everything out with her diet. You guys have been such a great source for info, recipes, etc.! Thank you so much! ❤️
No rice here! Glass noodles are actually made from sweet potatoes. <3
I don’t think the right ones were linked is the issue! The noodles linked are Thai Kitchen rice noodles, not glass noodles!
Can you please tell me a substitute for the honey that is sugar free? Or can you just omit it? Thanks in advance.
From Chris: Maybe a little xylitol with a touch of stevia to taste. And definitely try to use more xylitol than stevia.