Wasabi glass noodle salad

0 0

Notice: Undefined variable: btn_class in /home/gaurirei/public_html/vegpapa.com/wp-content/plugins/osetin-meal-planner/osetin-meal-planner.php on line 211
Wasabi glass noodle salad

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
2 cups Green beans
1 pinch Rock salt
1 cup fresh Spinach
1/2 cup soft or silken Tofu
1 pinch Black pepper
1 pinch Sea salt
1 tablespoon Wasabi
1 cooked Beetroot
1 Lime
1 nest Glass noodles
4 tablespoons Pistachios
1/2 cup fresh Parsley
2 small cloves Garlic
1/2 cup Watercress To decorate

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Low-Fat

This energising noodle salad will surprise you with its wasabi-based sauce, the sweetness of roasted beetroots and the crunchiness of toasted pistachios.

  • 30 minutes
  • Serves 4
  • Medium




Wasabi, also known as Japanese horseradish, is a paste similar to hot mustard. Extremely popular with sushi, wasabi is also an excellent base for salad dressings. This dish is a refreshing and spicy salad that uses glass noodles as a base. You can eat it at room temperature.

To prepare it, cook the green beans first. Then, prepare the wasabi dressing. Cook the glass noodles, toast the pistachios and mix it all together in a large salad bowl. Serve with fresh lime slices and watercress.

(Visited 333 times, 1 visits today)


10 minutes

Cook the green beans

Rinse well the green beans. Remove the tip with the stem on one side and discard. Halve the green beans and transfer to a small sauce pot. Cover with water, add a pinch of rock salt and cook for about 10 minutes on high heat, until fork tender but still slightly crunchy. Take off the heat, drain and rinse under running water. Transfer to a large mixing bowl and set aside.

5 minutes

Prepare the wasabi dressing

Add the spinach, garlic, silken tofu, wasabi, salt, and pepper to a mixer's bowl. Halve the lime, peel its zest off and thinly slice one half into rounds. Set them aside. Squeeze the other half of the lime and add the juice to mixer's bowl. Close the bowl and mix until smooth.

5 minutes

Prepare the base salad

Dice the beetroot and transfer it to the mixing bowl. Add the parsley and pour one tablespoon of the wasabi dressing onto it. Mix well and set aside.

10 minutes

Cook the noodles

Cook the glass noodles by following the instructions on the package. When they are ready, drain and cut into shorter strings with the help of clean scissors.

5 minutes

Toast the pistachios

Crush the pistachios with mortar and pestle. Transfer to a small skillet and toast for a couple of minutes. Take off the heat and set aside.


Compose the bowls and serve

Transfer the glass noodles to the mixing bowl. Pour the rest of the wasabi dressing onto it and mix well. Transfer to the serving bowls and garnish with a few lime slices, toasted pistachios and some fresh watercress leaves.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Hot zinger chicken salad
Piri Piri Tofu
Hot zinger chicken salad
Piri Piri Tofu

Add Your Comment