Kid-friendly Vietnamese Glass Noodle Salad with Quick Rainbow Radish Pickles Recipe - Sticky Fingers Cooking
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Recipe: Vietnamese Glass Noodle Salad with Quick Rainbow Radish Pickles

Recipe: Vietnamese Glass Noodle Salad with Quick Rainbow Radish Pickles

Vietnamese Glass Noodle Salad with Quick Rainbow Radish Pickles

by Erin Fletter
Photo by AS Foodstudio/Shutterstock.com
prep time
20 minutes
cook time
makes
4-6 servings

Fun Food Story

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Vietnamese Glass Noodle Salad with Quick Rainbow Radish Pickles

Transparent foods you can eat, not drink, are rare, but glass noodles are one of them. Adding color, crunch, and delicious Asian flavors to the noodle salad, kids will also pickle radishes, carrots, cucumbers, and mango in a sweet and sour dressing to toss with the noodles. Yum!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • drain :

    to pour excess liquid from food into a container if reserving the liquid, or into the sink or trash if not saving it.

  • marinate :

    to soak food in a seasoned liquid to add flavor and tenderize it before cooking.

  • peel :

    to remove the skin or rind from something using your hands or a metal tool.

  • pickle :

    to preserve or flavor a food by covering it with a salty and/or sweet liquid brine.

  • prep :

    to prepare ingredients for a dish before cooking; for example, washing, thawing, cutting, grating, measuring, squeezing, straining, or marinating them.

  • soak :

    to immerse a hard food for a certain amount of time in a liquid to soften it.

  • squeeze :

    to firmly press or twist a food with fingers, hands, or a device to remove its liquid, like shredded potatoes, frozen and thawed spinach, or tofu.

  • whisk :

    to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

Equipment Checklist

  • Medium mixing bowl
  • Large mixing bowl
  • Colander or strainer
  • Metal teaspoon (optional)
  • Cutting board
  • Kid-safe knife
  • Citrus squeezer (optional)
  • Measuring spoons
  • Clean kitchen towel or paper towels
scale
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Ingredients

Vietnamese Glass Noodle Salad with Quick Rainbow Radish Pickles

  • warm water for soaking glass noodles
  • 4 oz dried glass or cellophane noodles OR vermicelli rice noodles
  • 1 garlic clove
  • 1 inch fresh ginger root
  • 1 lime for 1 1/2 T fresh lime juice
  • 1 1/2 T soy sauce **(for GLUTEN/SOY ALLERGY sub coconut aminos)**
  • 1 1/2 T rice vinegar or white wine vinegar
  • 1 T vegetable oil **
  • 1/4 tsp salt
  • 2 tsp sugar, agave, or honey (or 1 stevia packet)
  • 1 mango, unripe is best
  • 1 carrot
  • 1 cucumber
  • 4 red radishes
  • 1/4 C fresh mint, parsley, basil, or cilantro leaves, or a combination
  • 2 T toasted seeds, optional (sesame, sunflower, or pumpkin seeds)

Food Allergen Substitutions

Vietnamese Glass Noodle Salad with Quick Rainbow Radish Pickles

  • Gluten/Wheat/Soy: Substitute coconut aminos for soy sauce.
  • Soy: Substitute canola oil or other nut-free oil for vegetable oil.

Instructions

Vietnamese Glass Noodle Salad with Quick Rainbow Radish Pickles

1.
intro

We are making glass noodles today! Do you think that they are made out of actual glass? No way! That would be terrible and dangerous. Glass noodles got their name because once you soak them in water, they turn from opaque (non-see-through) to transparent (see-through)!

2.
soak + drain

Carefully submerge 4 ounces of dried glass noodles in warm water in a bowl and let them soak for 10 to 15 minutes until soft—no need to cook them! Drain, rinse with cold water, and set them to the side.

3.
chop + juice + whisk

Time to make the dressing! Peel and chop 1 garlic clove and wash (or peel with a spoon) and chop 1 inch slice of ginger root into large chunks and set them aside in a large bowl (we will discard them before eating). Juice 1 lime and add 1 1/2 tablespoons lime juice to the same bowl along with 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons rice vinegar, 1 tablespoon vegetable oil, 1/4 teaspoon salt, and 2 teaspoons sugar**. Whisk together and then taste and adjust, adding more salt, sugar, or vinegar as needed.

4.
peel + prep

Peel the skin of 1 mango and cut off the flesh of the fruit for the salad. Discard the mango skin and the pit. Have kids grate, slice, or chop the mango, 1 carrot, 1 cucumber, and 4 red radishes into small, thin bits.

5.
squeeze + marinate

Place the fruit and vegetables into a clean towel or paper towel and have kids squeeze out the extra liquid. Then place the squeezed fruits and veggies into the bowl with the dressing and set them aside to marinate for at least 10 minutes.

6.
tear + assemble + sprinkle

Have kids tear up 1/4 cup of fresh mint, parsley, basil, or cilantro. Discard the garlic and ginger chunks from the radish pickles and then assemble the glass noodle salad. Add the soft glass noodles to the dressing with the radish pickles, sprinkle with the fresh herbs, and toss well. Top with 2 tablespoons of toasted sesame, sunflower, or pumpkin seeds before serving if desired! It's polite to slurp noodles in Vietnam and some other Asian countries (but not all). It means you like them! Shout "Rất ngon" (Zet nohn) or "Very tasty" in Vietnamese!

Surprise Ingredient: Radish!

back to recipe
Photo by marisc/Shutterstock.com

Hi! I'm Radish!

"You may have seen me sliced in a salad, with my red exterior and white interior. Did you know that I'm the root of a plant?! I come in a variety of sizes, shapes, and colors, have a distinctive, slightly peppery taste, and add a fresh crunch to your salad." 

History & Etymology

  • The radish (Raphanus sativus) is an edible root vegetable grown in Asia for over 2,000 years. The ancient Romans and Greeks cultivated radishes in the first century CE. 
  • Although radishes are present throughout the world and have been around for a very long time, there is no solid archaeological evidence of their origin. However, wild forms of the plants have been found in Southeast Asia, so scientists think they may have been domesticated there. Secondary forms have been found in Central Asia, China, and India.
  • Radishes were among the first vegetable crops introduced to the Americas from Europe. 
  • In Oaxaca, Mexico, the annual Noche de Rabanos (Night of the Radishes) festival takes place on December 23. Sculptors carve scenes of Oaxacan life, biblical stories, and mythical creatures out of giant radishes.
  • According to Guinness World Records, a health product company in Japan grew the world's heaviest radish. The radish was a cross between a Sakurajima radish (the largest) and a Taibyo-Sobutori radish and weighed about the same as a baby hippo at 101 pounds! The company produces a fermented food product made for growing plants. They must have used it on this radish! 
  • The word "radish" comes from the Middle English "radich," from the Old English "rædic," from the Latin "radix, radic-" or "root."

Anatomy

  • Radishes are members of the flowering plant family Brassicaceae. Their cousins include broccoli, cabbage, cauliflower, horseradish, mustard, and turnip. 
  • The radish is the edible taproot of the plant, which swells to a round, globe shape or an oblong, tapered shape. The roots can be white, pink, red, purple, yellow, green, and black; their crisp flesh is usually white. 
  • Radishes' strong, slightly spicy, and pungent flavor is caused by various chemical compounds, including allyl isothiocyanates (mustard oil), also present in mustard, horseradish, and wasabi. They make good companion plants in gardens because they help keep away pests. 

How to Pick, Buy, & Eat

  • Radishes are harvested before they flower. Spring varieties are generally milder than summer and winter types. 
  • The Daikon (Japanese for "big root") is a large white winter radish from Asia with a milder flavor than the small red radish. The average Daikon weighs one to two pounds but can grow much larger. They are often pickled or served with sashimi (sliced raw fish). 
  • Pickled radish, or "chikin-mu" (chicken radish) in Korean, is served with Korean fried chicken. The radishes are pickled with vinegar, water, and salt. 
  • Pickled yellow radish is served with a couple of South Korean dishes: "jajangmyeon," a black noodle dish, and "gimbap," bite-sized rolls of seaweed filled with cooked rice, fish, meat, and vegetables. 
  • Because radishes add a fresh, peppery flavor and crunch, they are most often found in salads. You can also add them to sandwiches and burgers. 

Nutrition 

  • Radishes are a low-fat, low-calorie addition to your diet. They contain antioxidants and have a moderate amount of vitamin C and smaller amounts of other vitamins and minerals.

History of Glass Noodles!

Photo by Kritchai7752/Shutterstock.com
  • Glass or cellophane noodles are transparent noodles made from starch, like canna (canna lily), mung bean, potato, sweet potato, or tapioca starch. They may be thin and round or wide and flat. 
  • Glass noodles most likely originated in China over one thousand years ago and are present throughout Eastern and Southeast Asian cuisines. Asian cooks discovered a way to extract starch from beans and tubers to form the noodles.
  • In China, glass noodles are often made from mung bean starch and are called Chinese vermicelli, bean threads, or bean thread noodles.
  • Vietnamese glass noodles are called "miến" (mee-en). "Miến gà" (chicken noodles) is soup, and "bánh gối," which means "pillow cake," is a deep-fried dumpling filled with pork, mushrooms, and glass noodles. 
  • The noodles are dried after they are produced and must be soaked to reconstitute them before cooking. They cook faster than other dried noodles. Soaking them in hot water is usually enough preparation.
  • With the influence of Asian cuisine, Hawaiians use glass noodles in some of their dishes. They call the noodles "long rice" because they are pressed through a ricer to make them. Their "chicken long rice" is often served at Hawaiian feasts called "luaus" (loo-ows).
  • Glass noodles are used in fillings for dumplings and spring rolls or in salads, soups, and stir-fries. They are mild and easily absorb the flavors surrounding them. The noodles are naturally gluten-free.

Let's Learn About Vietnam!

Photo by Le Manh Thang/Shutterstock.com
  • The Socialist Republic of Vietnam is in Southeast Asia. Its government is a Unitary Marxist–Leninist one-party socialist republic. China is on Vietnam's northern border, Cambodia and Laos border it to the west, the Gulf of Thailand is southwest, and the South China Sea borders it on the south and east. The country is long, narrow, and shaped like an "S." At its most narrow point, it is only 30 miles wide.
  • Vietnam's total area is 331,699, and the population in 2019 was over 96 million. Hanoi is the capital city, and Ho Chi Minh City is the largest. 
  • The national language is Vietnamese, and French is spoken as a second language by many older, educated residents of former South Vietnam due to French colonial rule. Minority groups may speak different languages in various parts of the country. English is also frequently taught in schools.
  • The Vietnamese language has six different tones. The meaning of a word will change with a change in tone. This makes their language somewhat challenging to learn.
  • Vietnam has been under the rule of other countries throughout its history, first under China from 111 BCE until 939 CE, when an independent dynasty appeared. The French colonized Vietnam in 1887. Then, in 1945, Ho Chi Minh declared independence from France. However, France claimed power again during the First Indochina War, but Vietnam was victorious in 1954. The Vietnam War began soon after, and the country was divided into communist North Vietnam and anti-communist South Vietnam. After the war, which the North won in 1975, the country was reunified as a socialist state.
  • Vietnam exports the most black pepper and cashews in the world and is the second-largest exporter of rice and coffee.
  • There are several floating fishing villages in Halong Bay on the northeastern coast of Vietnam. Boats and houseboats are tied together, where people live, work, shop, and go to school, so inhabitants rarely have to put their feet on land.  
  • Due to the narrow streets and expensive cars and taxes, Vietnam has about 50 million motorbikes on the roads every day. Some people have two motorbikes, one for work and one for pleasure. 
  • Popular sports are football (soccer), table tennis (ping-pong), volleyball, badminton, and martial arts. 
  • Vietnamese cuisine consists of five basic tastes (elements): bitter (fire), salty (water), sour (wood), spicy (metal), and sweet (earth). It is known for its fresh, healthy ingredients, and rice is a staple, as it is in many Asian countries. Spring rolls, "pho" ("fuh"), a dish with noodles, broth, herbs, and meat, and "banh mi," a sandwich on a baguette filled with meat, cucumber, cilantro, and pickled veggies, are three well-known Vietnamese dishes found in the United States.

What's It Like to Be a Kid in Vietnam?

  • Family is very important in Vietnam, and children may live with their parents and grandparents, and maybe even aunts and uncles. 
  • Since children make up almost a quarter of the population, schools are overcrowded, and the school day may be either a morning or afternoon shift six days a week. School uniforms are required. Primary school is required from ages six to eleven, and after exams, it is determined whether a student will go on to a secondary school or a vocational school. 
  • Kids who live in rural parts of the country may need to help with crops or livestock, and you might see them leading or riding domesticated animals, like water buffalo. 
  • Sports they participate in include soccer, badminton, tennis, karate, swimming, and cycling. In addition, kids may play group games like Cat and Mouse or Dragon and Snake or board games like "O an quan."
  • Kids may eat similar things for breakfast and lunch, such as pho, spring rolls, or banh mi, although they may eat oatmeal or pastries for breakfast in the cities. 

That's Berry Funny

Why couldn't the radish finish the race?

He was just a little beet.

That's Berry Funny

What's the coolest vegetable? 

A rad-ish!

The Yolk's On You

What did the teacher say to the student when he saw him using lightsaber chopsticks to eat his ramen?

"Use the forks (force)."

 

The Yolk's On You

What crime fighting duo hangs out at the noodle shop? 

Batman and Ramen!

That's Berry Funny

How do you tie up a cloud?

With a rainbow!

The Yolk's On You

A pilot-in-training passed through a rainbow on their flight test.

They passed with flying colors!

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