Lebanese Glass Noodle Salad
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Prep Time20 mins.
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Cook Time8 mins.
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Serving6
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Ready In28 mins.
This Lebanese glass noodle salad is a refreshing dish I grew up eating often. My mom would make a simple version with vermicelli-style glass noodles, fresh herbs, lemon juice, and olive oil, sometimes adding a splash of soy sauce for extra flavor. It was always light, refreshing, and one of those dishes that came together quickly with pantry staples.
Over the years, my sister has made a few small tweaks that really take this salad to the next level. She keeps the base bright and citrusy, but now adds soy sauce, sesame oil, and chili oil crunch to the dressing. It adds a deeper, slightly nutty heat that makes the salad so much more addictive while still keeping everything fresh and light.
In Lebanon, this style of noodle salad is often referred to as Salatat Chinoi (Chinese Salad). While there are many variations, most versions combine noodles, fresh herbs, crunchy vegetables, and a bright citrus dressing.
How to Make Glass Noodles for This Salad
One of my favorite things about this recipe is how simple the noodles are to prepare. The glass noodles don’t actually need to be boiled, just pour boiling water over them and let them sit for 2–3 minutes until soft, then drain. That’s it. No stovetop cooking, no fuss, and they’re ready to soak up all the flavor from the dressing.
If you can’t find glass noodles, rice noodles work great too. You can usually find them in the international aisle of most grocery stores. They’re very similar in texture, just a little more white in color, and they hold the dressing just as well.
What Herbs Are Used in This Lebanese Glass Noodle Salad?
The fresh herbs are what give this salad its signature brightness.
I typically use a mix of:
- Parsley
- Cilantro
- Mint
- Scallions
These herbs keep the salad super fresh, fragrant, and balanced. You can adjust the ratio depending on your taste, but the combination of them really makes the salad.
The Dressing (Lebanese Meets Asian-Inspired)
Traditionally, my mom kept the dressing very simple with lemon juice and olive oil, sometimes adding soy sauce. My version keeps that foundation but builds on it with Asian-inspired flavors, such as sesame oil, soy sauce, and chili oil crunch. The result is a tangy, savory, slightly nutty dressing with just the right amount of heat from the chili oil.
Add-In Ideas & Variations
This salad is incredibly versatile and works with so many crunchy vegetables. If you leave out the protein, it’s completely vegan and delicious on its own. For a heartier meal, feel free to add your favorite protein.
I used shrimp in this version, but chicken, steak, or tofu all work wonderfully. You can also customize the vegetables based on what you have on hand. Some great additions include:
- Corn (freshly grilled/boiled or canned)
- Cucumbers
- Bell peppers (any color)
- Shredded carrots
- Cabbage (green or purple)
- Red onion
- Chick peas
- Any protein (chicken, steak, shrimp, salmon, tofu)
Once the base is made, it becomes one of those flexible salads that you can customize every time and still get amazing results.
Why You’ll Love This Salad
This salad is light, refreshing, and packed with fresh herbs and crunchy vegetables. It comes together quickly, making it perfect for weeknight dinners, meal prep, potlucks, and summer gatherings.
It also tastes even better after sitting for a bit, as the noodles soak up all the delicious flavors of the dressing. Stored in the refrigerator, the salad keeps well for 3–4 days, making it a great make-ahead option.
Tips for the Best Lebanese Glass Noodle Salad
1. Allow the noodles to drain well before adding them to the salad.
2. Taste and adjust the lemon juice and salt before serving.
3. For the best flavor, let the salad sit for 20–30 minutes before serving.
4. Use a mix of parsley, mint, and cilantro for the freshest flavor.
STEP 1
STEP 2
Wash the parsley, cilantro, mint, and scallions thoroughly and allow them to dry completely.
Finely chop the parsley (discarding the thick stems), cilantro, mint, and scallions. Add them to the mixing bowl with the cabbage and set aside.
Thinly slice the bell pepper and add it to the bowl along with the carrots. Add the shredded carrots, either freshly shredded or pre-shredded.
STEP 3
Place the glass noodles in a medium heat-safe bowl. Pour boiling water over the noodles and let them soak for 2–3 minutes, or until softened.
Drain well and set aside. If using rice noodles instead, prepare according to the package directions. (Similar instructions)
STEP 4
Heat a drizzle of sesame oil in a skillet over medium heat. Add the shrimp and sauté for 2–3 minutes per side, or until pink and cooked through. Remove from the heat and chop into bite-sized pieces if desired.
STEP 5
In a small bowl or measuring cup, whisk together the lemon juice, olive oil, sesame oil, chili oil crunch, soy sauce, and salt until well combined.
- Lemon Juice
- Sesame Oil
- Olive Oil
- Chili Oil Crunch
- Soy Sauce
STEP 6
Add the drained noodles and cooked shrimp to the bowl with the herbs and vegetables.
- Add Drained Noodles
- Add Cooked Shrimp
Pour the dressing over the salad and toss well until everything is evenly coated.
STEP 7
Lebanese Glass Noodle Salad
Ingredients
- 2 cups shredded cabbage
- 1 bunch parsley
- 1 bunch cilantro
- ½ bunch scallions
- 1 cup fresh mint leaves
- 1 cup shredded carrots
- 1 small bell pepper
- 4 oz. vermicelli rice noodles
- 1 lb. shrimp (optional)
Dressing
- ¼ cup lemon juice
- 3 tb. olive oil
- 1 tb. sesame oil
- 2 tb. soy sauce
- 1 tb. chili oil crunch
- 1 tsp. salt
Instructions
- Thinly slice the cabbage and add it to a large bowl. You can use green cabbage, purple cabbage for a pop of color, or a combination of both.
- Wash the parsley, cilantro, mint, and scallions thoroughly and allow them to dry completely. Finely chop the parsley (discarding the thick stems), cilantro, mint, and scallions. Add them to the mixing bowl with the cabbage and set aside.Thinly slice the bell pepper and add it to the bowl along with the carrots. Add the shredded carrots, either freshly shredded or pre-shredded.
- Place the glass noodles in a medium heat-safe bowl. Pour boiling water over the noodles and let them soak for 2–3 minutes, or until softened. Drain well and set aside. If using rice noodles instead, prepare according to the package directions. (Similar instructions)
- Heat a drizzle of sesame oil in a skillet over medium heat. Add the shrimp and sauté for 2–3 minutes per side, or until pink and cooked through. Remove from the heat and chop into bite-sized pieces if desired.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, sesame oil, chili oil crunch, soy sauce, and salt until well combined.
- Add the drained noodles and cooked shrimp to the bowl with the herbs and vegetables. Pour the dressing over the salad and toss well until everything is evenly coated.
- Serve immediately or refrigerate for 30 minutes before serving to allow the noodles to soak up even more of the dressing and flavor.
Nutrition
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