Sandwiches are the worst. I’ve never liked them. Which means that I’ve got to think a little bit harder about my lunch options. I prefer when there are leftovers so I can eat quickly, without having to stop and make something from scratch. As a work at home mom, the last thing I want to do is cook a meal in the middle of the day. When I learned about this Spicy Glass Noodle Salad from True Seasons Organic Kitchen in Anaheim, I had to check it out. And when Chef Saifon said she would share the recipe with me, it made my hungry heart crazy happy. This colorful salad is unique and full of flavor. I had never had glass noodles before and I was intrigued. Glass noodles, sometimes also known as cellophane noodles, come from mung beans which makes these a great gluten-free option. Tossed with bright citrus flavors and topped with spicy onions and chile peppers, this dish packs a flavor and spice punch. It also has me absolutely craving it and I will be making it for myself this week. True Seasons Organic Kitchen is in Anaheim, California and features organic hot pots (shabu shabu), wraps and bowls. Named a “best new restaurant of 2016” by Orange Coast Magazine, True Seasons has a passion for serving delicious food using fresh, simple and nutritious, local and seasonal ingredients. Chef Saifon Plewtong is super friendly and focused on providing fast meal options full of clean ingredients and bold flavors. The restaurant features not only delicious food, but imported Thai teas and homemade dessert options like gelato and popsicles. The restaurant is intimate and would be a fun date night spot. Instantly I knew my husband would love this menu and I’ll be taking him back very soon to check it out. To recreate this spicy glass noodle salad recipe at home you will need just a few fresh items along with the glass noodles. I’ve never done a hot-pot or shabu shabu before but seeing how this salad was made makes me super curious to try out even more dishes that True Seasons has to offer.Making the glass noodles is easy. Follow the directions on the noodle package for best results, but you basically boil them for just a minute or two and they are done. The noodles start out an opaque white color and after cooking, turn almost clear. I really think your kids will love these. I’m going to start adding them to my dinner rotation as an alternative to rice in our stir frys.
To the cooked noodles, Chef Saifon added pomegranate, lemon, lime and orange juice. Next, she added in sliced red onions, green onions and some fresh cilantro. For seasoning she added pink Himalyan sea salt and Thai red chile flakes. I don’t tend to order spicy food. This was pretty spicy. AND IT WAS AMAZING! It wasn’t spicy just to be spicy. The Thai chile flakes have the most amazing flavor that when paired with the fruit juices is totally intoxicating. Purple cabbage adds a little more color and crunch to the salad but if you don’t love cabbage or forgot to pick some up at the store, you can skip it. Chef Saifon piled the noodles on top of a Napa Cabbage leaf and topped it with even more onions and chile flakes for color. Eat this salad with a fork or tear off pieces of the cabbage and eat it like a lettuce wrap. I seriously can’t stop thinking about this salad. I’m not sure how the leftovers keep in the refrigerator because I scarfed this whole salad down. But I am going to try making a big batch to eat as several lunches throughout the week. That is my favorite way to prepare lunches. Cook once, eat a bunch. Look how gorgeous those noodles are when they take on the color of the pomegranate juice!
Of course, make this recipe your own by using less spice or more cilantro as you see fit. I love a recipe that isn’t fussy and has a low chance of screwing it up.
A huge thank you to Chef Saifon for sharing this recipe with me (and you!). If you haven’t been to True Seasons Organic Kitchen in Anaheim, you need to check it out! Not only does Chef Saifon create an amazing and healthy dining experience but she also operates The Free Pantry, a non-profit Christian collective which offers low-income families and the elderly free organic vegetables through their monthly farmer’s markets.
True Seasons Organic Kitchen is located at 5675 E La Palma Ave, Anaheim, CA 92807
- 2 packs, 1.4 ounce each Mung Bean Sprouts (aka Glass Noodles)
- 3 TBSP pomegranate juice
- 1 TBSP fresh lime juice
- 1 TBSP fresh orange juice
- 1/4 cup sliced red onion
- 1 TBSP chopped green onions
- 1 tsp Thai red chile flakes
- 1 tsp pink Himalayan sea salt
- 1 TBSP cilantro, chopped
- 1/4 cup chopped purple cabbage, optional
- Napa cabbage for serving
- Follow directions on package to boil noodles.
- Remove from water and add to a mixing bowl.
- Toss the noodles with pomegranate, lime and orange juices.
- Add sliced onions, chopped green onions and cilantro and toss to mix.
- Add in cabbage if using.
- Add salt and chile flakes and toss to mix.
- Serve in a Napa cabbage leaf.
- Garnish with extra green onions, chile flake and cilantro for more color.
Serving Size1 Servings
Amount Per Serving Calories 112Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1586mgCarbohydrates 25gFiber 3gSugar 15gProtein 5g
Nutrition information isn't always accurate.