For quite a few years when I was a kid, one of my aunts – the cool one, in case you’re wondering – moved abroad and lived in England and Vietnam, and came back with all sorts of amazing dishes, like a kickass potato salad, shrimp fried chicken, as well as this glass noodle salad, full of amazing Thai flavours.
This salad became a fridge favourite when my aunt dropped off a batch – I would sneak a bowl between meals when my parents weren’t looking, and at one point I just ended up eating straight out of the tub during those midnight trips into the kitchen.
What? Sleep eating is a thing right?
Over the years, the recipe has evolved a touch. I’ve added loads of fresh veggies – because my mind lays on the guilt like an Asian mother – and taken out the chicken, just for preference. It’s not quite the same as what my aunt makes, but it’s become my own version of the fridge favourite of my childhood, ready on hand for lunch boxes…
…and of course, midnight trips to the fridge.
It just so happens that the theme for this month’s #LetsLunch is noodles, so I’m sharing my recipe for this Glass Noodle Salad, for the last weeks of summer!
[yumprint-recipe id=’2′]
This post is also part of the Let’s Lunch linkup! If you’d like to read some of the other noodle themed Let’s Lunch posts, check out these blogs below:
- Gingery Chicken and Boy Choy Noodle Soup (From Cheryl Liu Lien Tan)
- Lokshen Kugel (From The Monday Morning Cooking Club)
- Chicken Noodle Soup with Roast Barbecue (From Asian in America)