Seaweed Glass Noodle Salad


100 g Cooking for Fun bean vermicelli glass noodles, soaked
60 g Tops seaweed, soaked
3 bird’s eye chili
3 tbs freshly squeeze lime juice
2 tbs soy sauce
½ tsp sugar
¼ cup coriander leaves
¼ cup soy marinated bean curd, cubed


  1. Add noodles to a large pot of boiling water, and seaweed to medium heat and cook until noodles are plump and glass like. Drain in a colander, rinse with cold water and drain again.
  2. Place the noodles back into a medium bowl then add all the rest of the ingredients, toss well and serve immediately.