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Korea Glass Noodle Salad

This Little Goat went to Korea
  • This Little Goat went to Korea


4 servings


20 minutes

active time

10 minutes



8 oz. Korean glass (Chap Chae) noodles

1/2 tsp sesame oil 

2 1/2 Tbsp This Little Goat went to Korea, divided

4-5 cups torn Butterhead lettuce

1 cup shredded carrots

1 cup shredded purple cabbage

1 yellow bell pepper, thinly sliced

2 Persian cucumbers, thinly sliced

1/2 cup thinly-sliced scallions

1/4 cup roasted cashews, roughly chopped

2 Tbsp sesame seeds, roasted

2 Tbsp fresh lemon juice

1 Tbsp extra virgin olive oil

Kosher salt



Cook the glass noodles according to package instructions. Drain, then toss with a drizzle of sesame oil and 1 Tbsp This Little Goat went to Korea. Spread on a baking sheet to cool completely. 

In a large bowl, combine the lettuce, cooled noodles, carrots, cabbage, bell pepper, cucumber, scallions, sesame seeds and cashews.  

In a small bowl, make your vinaigrette by whisking together the remaining 1 ½ tablespoon Korea sauce, lemon juice and olive oil. Season to taste with salt. 

Pour desired amount of dressing over the salad and toss to combine. Serve immediately.

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