Seafood Glass Noodles Recipe

Prep seafood

Pat prawns, calamari rings, and sea bass pieces dry with paper towel. Season lightly with 1 tsp salt and 1/2 tsp black pepper, tossing to coat evenly.

Cook seafood

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. When oil is shimmering, add prawns in a single layer and sear 1 minute per side until pink and just cooked through. Transfer prawns to a plate. Add calamari to the same pan and stir-fry 1 to 1 1/2 minutes until opaque and just tender; transfer to plate with prawns. Add sea bass pieces and cook 1 to 2 minutes, turning until just opaque — avoid overcooking. Combine seafood on the plate and set aside. Wipe pan clean if there is excess residue.

Soak and drain noodles

Place 120 g glass noodles in a heatproof bowl and pour 800 ml of just-boiled or very hot water over them. Soak 6–8 minutes until soft but still slightly chewy. Drain in a colander, then rinse briefly under cold water to stop cooking. Trim any excessively long strands and cut noodles with kitchen scissors into 20–25 cm lengths for easier eating. Drain thoroughly and set aside.

Make dressing

In a small bowl combine 3 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, 1 teaspoon light brown sugar, 1/2 teaspoon sesame oil, and thinly sliced red chilies (adjust to heat preference). Stir until sugar dissolves and taste — balance acidity, saltiness and sweetness as desired. Set dressing aside.

Aromatics

In a small dry skillet over low heat, gently toast minced garlic and sliced shallots just until fragrant (about 30–45 seconds) to reduce raw bite, or leave raw for sharper flavor. Allow to cool slightly before adding to the salad so they don't wilt the herbs.

Prepare vegetables

Combine the drained glass noodles in a large mixing bowl with julienned cucumber, carrot, halved cherry tomatoes, thinly sliced scallions, chopped cilantro, and torn basil. Toss gently to distribute ingredients evenly.

Assemble salad

Pour dressing over the noodle-vegetable mixture and toss well so noodles absorb dressing. Add toasted garlic and shallots (if using) and toss gently again. Taste and adjust with extra lime or fish sauce as needed.

Add seafood

Fold the warm (or room-temperature) cooked seafood into the dressed noodle salad gently, taking care not to break the sea bass pieces. The warmth will slightly wilt the herbs and help flavors meld. If you prefer cold seafood, chill briefly before combining.

Garnish and serve

Transfer salad to a serving platter or individual bowls. Sprinkle crushed roasted peanuts and fried shallots over the top. Serve with lime wedges on the side for extra brightness. Serve immediately for best texture; leftover dressing will soften noodles if stored.