There’s something so satisfying about a bowl of noodles that manages to be both fiery and refreshing. My Red Chilli Paste Glass Noodles are inspired by the bold, punchy flavours of Korea — think spicy GoChuJang, smoky Korean chilli powder, and the nutty richness of sesame oil, all wrapped around silky glass noodles.
What makes this dish so irresistible is the balance. The heat of the chilli paste is lifted by the tang of rice vinegar, softened by just the right touch of sweetness, and rounded off with a savoury depth. Then, crisp vegetables bring in texture and freshness, so every bite is layered and exciting. It’s not just about spice — it’s about harmony.
Best of all, this is a no-cook recipe. With just a few minutes of prep, you have a dish that feels light yet satisfying, perfect for warm days, quick lunches, or even as part of a larger feast. It’s one of those noodle bowls that you’ll come back to again and again — comforting, zingy, and always a crowd-pleaser.
Red Chilli Paste Glass Noodles
Ingredients
- 100 g Glass Noodles Mung Bean Noodles
- 150 g Bean Sprouts
- 80 g Cucumber cut into matchsticks
- 60 g Carrots cut into matchsticks
Sauce Ingredients
- 3 tbsp GoChuJang Korean Chilli Paste
- 1 tbsp Chilli Powder Korean
- 2 tbsp White Rice Vinegar
- 1 tbsp Sugar
- 2 tbsp Fish Sauce
- 2 Garlic cloves minced
- 1 tbsp Sesame Oil
- 1 tbsp Toasted Sesame Seeds
Instructions
- Place your glass noodles into a bowl and pour over boiling water, after 2 minutes drain noodles and place to one side. Now add your beansprouts, carrots and cucumber into another bowl and pour over boiling water. Steep for 2 minutes and then drain. Mix all of your sauce ingredients together except the sesame seeds and mix thoroughly ensuring the sugar is dissolved. Now add your noodles and drained vegetables. Mix well ensuring all the ingredients are covered in the sauce. Transfer to 2 serving bowls and finally sprinkle with sesame seeds to serve.
Recipe is from my Chinese Takeaway Cookbook
