Rainbow Glass Noodle Salad Recipe

As predicted, I was scrambling around on the night before I fly to Paris. In preparation, I made a quick noodle salad the day before so I could focus on the frenzy at hand.

This Korean-inspired noodle salad with crispy vegetables and marinated seafood is tangy, spicy, and rounded by a touch of fragrant sesame oil.

Korean sweet potato noodle is springy and does not get soggy; it is perfect for potlucks or lunch the next day. If sweet potato or yam noodle is unavailable, your choice of Asian noodle will also work. Simply omit the seafood to keep it vegetarian or add some meat to cater to carnivores.

Follow me on Twitter as I eat my way through France, Italy, and Spain. I’ll update whenever possible and also have a line-up of amazing guest bloggersthat will share authentic recipes from the regions I travel to.

À bientôt… A dopo… Hasta luego…!

Rainbow Glass Noodle Salad– Serves 4


  • 1 red onion, julienne
  • 1 yellow pepper, julienne
  • 1 red pepper, julienne
  • 1 baby yellow zucchini, julienne
  • 1 baby green zucchini, julienne
  • 4 servings of Korean sweet potato noodles
  • 20 small scallops
  • 20 squid rings
  • flavorless oil (like grapeseed), salt


  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup mirin
  • 2 tbs sesame oil
  • 2 tbs brown sugar
  • dry chili flakes to taste


  • toasted sesame seeds
  • aromatic herb, chiffonade (e.g. shiso, mint, basil)
  • kimchi


In a large pot of salted water, blanch the seafood for 40 seconds or just until cooked. Drain, then marinate it in the sauce.

In the same water, cook the noodles until done: springy but not chewy. Strain and run under cold water. Drain in the fridge.

Prepare an ice bath in the sink with a metal bowl inside.

In an oiled hot wok or deep sauté pan, stir-fry the vegetable with some salt until softened but still crispy.

Empty the vegetable into the metal bowl and stir to cool down quickly.

When cooled, mix in the noodles, seafood, and the sauce. Refrigerate until thoroughly cooled.

Garnish and serve.

  1. October 28, 2009 by Sean

    Looks great! May have to ditch the family recipe (shh) and try this out.

    Have a great time on your trip! Will be following along.

  2. October 28, 2009 by Kelly

    That looks gorgeous. I’ve never seen sweet potato noodles, let alone cooked with them so now I’m going to have to keep a look out. We just had a new Asian grocery store (huge!) open outside of Boston and since I think it is mostly Korean I’ll have to check for these noodles. I believe they are mentioned in a Korean cookbook I have. Thanks for the great recipe and enjoy the lovely vacation.

  3. October 28, 2009 by Simone (junglefrog)

    Wow, you do have a gorgeous blog! I found you through the foodblogs directory and just had to come and take a look… And nominated for so many categories! Well done. Have great travels and I will be following you!

  4. October 28, 2009 by Rose

    Sweet potato noodles?! That sounds reeeeaallly good. I will have to head over to the Korean Market and pick some up! Bon Voyage!!!

  5. October 28, 2009 by Talley

    Beautiful! what a lovely, shiny presentation. Can you find those sweet potato noodles at any good asian market (for instance: uwajimaya in seattle)?

    Have a wonderful trip… looking forward to following your adventures.

  6. October 28, 2009 by FRESH LOCAL AND BEST

    This looks like a fabulous dish! I hope you have a great trip!

  7. October 28, 2009 by ActiveFoodie

    This looks right up my alley! I am definitely going to give this one a try! I would love some right now!

  8. October 28, 2009 by Corrine

    What a great idea! The colors in those photos are so vivid and lovely. Scallops are a weakness for me. Great top photo with the wine too!

  9. October 28, 2009 by Tiny

    Wow! This looks super easy and very tasty. How could anyone not love noodles?

  10. October 28, 2009 by Divina

    This looks awesome. Just perfect. I have some Korean glass noodles and some vegetables. Just don’t have the seafood. :( I’ll use some leftover roast chicken from last night. The plate is full of wonderful colors.

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