Sometimes all it takes is a few bites to invent a new favourite recipe. At Tiger Club in Berlin-Steglitz, my favourite restaurant for shopping trips with my mum, I had a mango-avocado bowl with mint that I simply couldn’t stop thinking about.
You can find my favourite vegan restaurants in Berlin here.
Fresh, light, with that perfect combination of sweet mango and creamy avocado and a delicious dressing. I wanted to recreate something similar at home, and that’s how this glass noodle salad came about, which has since become my absolute summer go-to recipe.
Not an authentic Southeast Asian recipe, but a combination of elements like the roasted ginger peanuts I enjoyed on a bowl from a Japanese supermarket in Los Angeles, which I’d been wanting to fit into a recipe for ages.
What is fluffy tofu?
Fluffy tofu is almost the most important part of this vegan glass noodle salad, and here are three options depending on what you have on hand:
Option 1: Pre-fried tofu fillets (my favourite)
Japanese-style pre-fried tofu fillets are my top recommendation. Simply cut into roughly 2×2 cm pieces and fry for a few minutes – done. They’re quite dense, so heavier than the recommended 200g, which is why I use both fillets from the pack. They’re so delicious you’ll almost want to eat them straight out of the package. Sometimes I do.
Option 2: Baked tofu from the Asian grocery store
You’ll find the classic in the refrigerated section. Simply halve the individual pieces, fry briefly, and they’ll develop some lovely roasted flavour. Perfect for this glass noodle salad with tofu.
Option 3: Plain tofu from the air fryer
Press the tofu well first, either with a tofu press (I like to leave it for a few hours or overnight) or wrapped in clean kitchen towels under some heavy books for about 30 minutes. Then mix a marinade of 3 tablespoons water, 1 tablespoon potato starch and 1 teaspoon baking soda, coat the tofu on both sides for 5 minutes, then air-fry at 200°C/400°F for 10 minutes.
What else you need for the glass noodle salad
Glass noodles:
The reason this salad is so light yet still satisfying is glass noodles, also called rice vermicelli (though they’re typically made from mung bean starch rather than rice). They’re naturally gluten-free. In Thai and Vietnamese cuisine, they’re absolutely everywhere – in salads, soups, or as a side dish.
For this glass noodle salad, the thin variety works best; the thicker ones are better suited for warm dishes. Preparation couldn’t be simpler: just place in boiling water, turn off the heat, drain after 3 minutes and rinse with cold water.
You’ll find them at Asian grocery stores or well-stocked supermarkets, usually packaged in small bundles.
At the supermarket, you’ll also find beetroot juice, which you can use to dye the glass noodles pink. It’s super easy: just pour two teaspoons of the juice over the rinsed noodles along with a little toasted sesame oil, then stir well so the colour distributes evenly.
Mango:
For this summer mango salad, use a mango that’s still slightly firm – it should smell sweetly fragrant but still hold its shape when cut into thick strips, so it doesn’t fall apart in the salad. If it’s too soft, it’ll turn mushy; save those for a mango lassi instead.
Avocado:
Avocado brings the creaminess that takes this salad from a light bowl to something properly satisfying. The same rule applies: ripe but firm. An avocado that’s too soft will lose its shape when folded in and turn more into guacamole – delicious in its own right, but not what we’re going for here.
For bowls, I halve the avocado and fan it out, which gives a nice contrast on the plate.
Vietnamese-Inspired Vegan Glass Noodle Salad with Mango and Avocado
Recommended Equipment
Ingredients
- 100 g glass noodles
- 2 teaspoon beet juice optional
- 200 g fluffy tofu see blogpost
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon maple syrup
- 1 lime
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon cayenne powder
- 1 mango
- 1 avocado
- 1 handful fresh mint
- 2 tablespoons peanuts, roasted and salted
- 1/4 teaspoon ginger
Instructions
- Bring water to a boil, add the glass noodles, remove from the heat and let sit in the water for 3 minutes.
- Cut the tofu and lightly fry it in a pan.
- Drain the glass noodles, rinse with cold water, optionally mix with beetroot juice and a little toasted sesame oil, and set aside.
- Whisk together the rice vinegar, soy sauce, maple syrup, lime juice, sesame oil, and cayenne powder to make the dressing.
- Remove the tofu pan from the heat.
- Cut the mango into thick strips.
- Cut the avocado into chunks for a big salad or fans for bowls and season with salt.
- Wash and roughly chop the mint.
- Chop the peanuts and mix with the ginger powder.
- For a big salad: Mix noodles, mango, tofu and avocado with dressing, then garnish with mint and peanuts, serve immediately.
- For Bowls: divide the noodles, mango and tofu between two bowls. Pour the dressing over the top, then add a half avocado fan to each bowl. Scatter with mint and peanuts and serve immediately.
Nutrition
FAQ
Are glass noodles gluten-free?
Yes! Glass noodles are made from starch, usually mung bean starch, which makes them naturally gluten-free. They’re a great alternative to wheat noodles for anyone eating gluten-free.
How do I prepare glass noodles?
Let the glass noodles sit briefly in boiling hot water, then drain and rinse immediately with cold water. For a salad with glass noodles, 3 minutes is usually enough, it’s best to taste-test once, as they should still have a bit of bite.
Can I prepare this glass noodle salad in advance?
Yes, but it’s best to store the dressing, noodles and tofu separately and combine them just before serving. Add the mango and avocado shortly before serving too, otherwise the avocado will brown.
Can this glass noodle salad be served as a bowl?
Absolutely, it’s actually designed with that in mind. Simply arrange all the ingredients nicely side by side in one or two large bowls. It’s a real visual highlight and looks great for guests.
How long does the salad keep in the fridge?
Without dressing and avocado, it keeps well for about 2 days in the fridge. With dressing, it soaks in and the noodles soften – still tasty, but no longer quite as fresh.
Can glass noodles be eaten cold?
Yes, and for this salad that’s actually ideal. Cold-rinsed glass noodles have a pleasant, slightly springy texture, perfect for a refreshing summer glass noodle salad.
What pairs well with this salad?
This glass noodle salad makes a wonderful side dish to my Soy Satay Skewers. Together they make a complete summer meal that looks great on a table for a larger group too.
Planning a summer evening with guests? Then check out my big guide: 12 Ideas for Your Perfect Vegan Party Buffet – this glass noodle salad naturally has a permanent spot there.
