Pour boiling water over the glass noodles and leave them to soak until soft. Then drain well.
Slice the king oyster mushrooms and grate the carrots into fine strips.
Fry the king oyster mushrooms in a frying pan without oil at first, until they release their water and take on a little colour.
Whisk the lime juice, soy sauce and sesame oil into a dressing. Season so it's balanced between salty and sour.
Toss the glass noodles thoroughly with the king oyster mushrooms, carrots and dressing so everything comes together well.
Before serving, let the glass noodle salad stand briefly, then serve lukewarm or cold.
Good to know
A salad like this is just right when you want something fresh but still satisfying. The texture makes it special, and the dressing keeps everything bright and lively.
Swaps
Sesame oil → olive oil (more monounsaturated fatty acids) | soy sauce → tamari (gluten-free if labelled as such) | glass noodles → buckwheat noodles (more fibre and a little more protein) | carrots → red cabbage (more fibre and extra plant compounds)
Allergens
Contains soya and, depending on the glass noodles, possible traces of other allergens; season mildly for children, and during pregnancy make sure the mushrooms are fresh and well cooked and the preparation is hygienic. Contains: gluten (soy sauce), sesame.
