Glass Noodle Salad (Yum Woon Sen)

You can follow the visual instructions by watching the video in the post. Place the glass noodles in a bowl and pour hot water over them. Cover and let them sit for a few minutes (about 4-5 minutes) until they soften and turn from white to transparent. Once ready, drain the mung bean noodles well. If the noodles are too long, you can cut them into shorter pieces with scissors after soaking.

Meanwhile, as the noodles soak, prepare the vegetables. I like to slice the cucumber into matchsticks, thinly slice the pepper, and either grate or thinly slice the red cabbage and carrots. To save time, you can use a mandoline slicer or a food processor slicing disc to quickly chop.

To prepare the dressing, whisk all the ingredients together in a bowl or shake them in a jar with a lid.

Place the noodles (drained and excess water squeezed out) and the prepared vegetables in a large bowl, add the dressing, and toss to combine.