Glass (cellophane) noodle salad

Glass (Cellophane) Noodle Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Connie Veneracion


  • 60 grams glass (cellophane) noodles
  • 1 onion
  • 1 tomato
  • 2 to 3 tablespoons nuts (I used cashew), chopped
  • 12 to 15 stalks of scallions (onion leaves)
  • cilantro to garnish

For the dressing:

  • juice of one lime or lemon (or the juice of 3 to 4 kalamansi)
  • 1 teaspoon patis (fish sauce) or, to taste
  • 1 to 2 tablespoons sugar
  • 1 bird’s eye chili finely sliced


  • Cook the noodles in briskly boiling water for about five minutes. Drain. Plunge in iced water to stop the cooking so that the noodles don’t turn soggy. Drain.
  • Using kitchen shears, cut the noodles into about two-inch lengths. Keep the noodles in a strainer while you prepare the rest of the ingredients to allow excess water to fall off.
  • Mix all the ingredients for the dressing.
  • Toast the nuts in an oil-free pan. Transfer to a plate and cool.
  • Roughly chop the onion.
  • Thinly slice the tomato.
  • Finely slice the scallions.
  • Toss the noodles, onion, tomato, scallions and half of the nuts in a bowl.
  • Drizzle in the dressing. Toss lightly.
  • Sprinkle the rest of the nuts. Garnish with cilantro. Serve the glass (cellophane) noodle salad at once.