Glass Noodle Salad with Korean-Style Carrot and Cucumber
Savory and aromatic, this is an excellent option for a light dinner. Glass Noodle Salad with Korean-Style Carrot and Cucumber is very quick and easy to make, provided you already have prepared Korean-style carrot. This salad can be served as a side for lunch or become a full dinner - tasty, hearty, and nourishing.
Updated : 01 July, 2026
Easy
About 30 min.
Ingredients
100 grams
Glass noodles
200 grams
Korean carrot
2
Cucumber
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a glass noodle salad with Korean-style carrot and cucumber? Prepare the listed ingredients. You can buy Korean-style carrot ready-made in a store, or make it at home yourself - it is not difficult. The cucumbers should be fresh; you can use 3 short ones or 2 medium ones. Put water on to boil for the glass noodles.
Step 2
The glass noodles should be prepared according to the instructions on the package. Remove them from the package and place the required amount into a deep bowl. Pour boiling water over the noodles all the way to the top, so they are completely submerged. Leave the noodles in the hot water for 10–15 minutes, turning them from time to time. Keep an eye on them so they do not overcook.
Step 3
Drain the prepared glass noodles in a colander so the excess liquid can run off. If you like, you can cut the noodles into several pieces, or leave them as they are. It is easiest to cut them with scissors. You can also rinse the noodles with cold water.
Step 4
For the salad, take a deep bowl or salad bowl. Put the cooled glass noodles into it.
Step 5
Add the Korean-style carrot to the bowl with the noodles, first rinsing off all the juice and oil from it.
Step 6
Wash the fresh cucumbers, pat them dry, and cut them into thin strips. For this, you can use a grater for Korean-style carrot or cut them with a knife. You can also use a vegetable slicer to cut the cucumber into long thin sheets, and then cut those into thin strips.
Step 7
Mix the salad thoroughly. For dressing, you can use soy sauce, seasoning for Korean-style carrot, or the oil left from preparing the Korean-style carrot, according to taste. To me, this salad is also very good without any extra dressing - the carrot gives it a rich aroma, changes the color of the noodles, and adds a pleasant savory note to the otherwise neutral-tasting glass noodles. Let the finished salad stand for about 10 minutes so the noodles absorb the flavors. Enjoy your meal!
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