Sesame Glass Noodles

Sesame Glass Noodles


Serves 4

vegetarian, gluten-free


  • 150g mung bean noodles, dry
  • 3 tbsp sesame oil
  • ¼ cup coconut aminos
  • ½ tsp lime juice
  • ½ tbsp honey
  • ¼ tsp crushed red pepper
  • ⅔ cup Go Raw Sprouted Pumpkin Seeds
  • ⅔ cup cilantro, coarsely chopped
  • ⅓ cup green onions, thinly sliced
  • ½ cup diced red bell pepper
  • 1 tbsp toasted sesame seeds (black and/or white)


  1. Put noodles in a large bowl and cover with boiling water. Soak for 10 minutes then drain.
  2. Prepare the dressing by whisking together sesame oil, coconut aminos, lime juice, honey, and crushed red pepper.
  3. Stir together the cooked noodles and the dressing in a large bowl until the noodles are well coated. Cover and chill for several hours.
  4. When ready to serve, mix in the cilantro, green onions, and bell pepper. Top with the seeds.

Recipe by Valerie Popelka; Photo by Dana Plucinski