• Ingredients:
  • 7oz glass noodles or rice vermicelli
  • Water for boiling
  • 1 tablespoon peanut oil
  • 2 cloves garlic minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 small yellow bell peppers, thinly sliced
  • 2 small red bell peppers, thinly sliced
  • 1 cucumber, peeled and cut into thin strips
  • 2 sprigs mint, stem removed
  • 2-3 sprigs cilantro, roughly chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 lime, juiced
  • ¼ cup roasted peanuts
  • More lime for garnish

Say no to heavy pasta salad this lunch and yes to a light, citrusy, and refreshing bowl of FunGuy’s cold Thai glass noodle salad!

With clear glass noodles, fresh crunchy veggies, earthy FunGuy mushrooms, and a sweet, sour, salty dressing it’s a salad to put a kick in your step and fill you up without weighing you down!

DIRECTIONS:

  1. Bring a pot of water to a boil over high heat. Add the noodles to the pot and allow them to cook 1-2 minutes or until tender and elastic. Drain the noodles of excess water and rinse with cold water. Set aside in a large bowl to cool.
  2. Heat a pan over medium high heat. Add in the peanut oil and add in the garlic, cooking for 1 minute. Add in the FunGuy mushrooms and sauté, cooking for 4-5 minutes. Remove the mushrooms and garlic from the heat. 
  3. Add the cooked mushrooms, peppers, cucumber, mint, and cilantro to the glass noodles. 
  4. Whisk the fish sauce, rice vinegar, sugar, and lime together. Taste and adjust flavors as needed. 
  5. Pour the sauce over the glass noodles and toss well to coat everything. 
  6. Sprinkle the peanuts on top of the salad just before serving and add an additional lime, cut into quarters for garnish or more lime flavor!

Have a Fun meal!