Easy recipe Glass Noodle Salad Recipe

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two hundred and fiftyg dried mung bean vermicelli (Recipes by ingridients vermicelli) noodles two hundredg Thai marinated, tofu (Recipes by ingridients tofu) sliced two carrots, peeled, shredded two hundredg snow peas, trimmed, shredded one third cup soy sauce (Recipes by ingridients sauce) one tablespoon sesame (Recipes by ingridients sesame) oil two tablespoons brown sugar (Recipes by ingridients sugar) one teaspoon garlic powderStep one Place noodles in a large bowl and cover with cold water. Stand for fifteen minutes. Glass Noodle Salad Recipe. Drain in a fine sieve. Transfer to a large bowl. Add, tofu (Recipes by ingridients tofu) carrots and snow peas. Step two Whisk soy, sauce (Recipes by ingridients sauce) oil, sugar (Recipes by ingridients sugar) and garlic powder (Recipes by ingridients garlic powder) in a bowl until well combined. Pour over noodle salad. Cover and refrigerate for one hour. Glass Noodle Salad Recipe. Toss gently. Glass Noodle Salad Recipe. Serve..