Charzanto (Glass Noodle Salad) is a versatile dish perfect for a fresh, light summer lunch or dinner. This savoury version’s delicate noodles are given substance by the tangy and umami flavours of limes and mushrooms.

Htu San La Bang

Kachin refugees Htu San La Bang and her husband Stephen joined the community of Wagga Wagga in December 2010 as part of the Humanitarian Settlement Services program. Today, they are the proud parents of two boys, Michael and Isaac. Htu San’s unique recipe for Glass Noodle Salad was influenced by the Chinese living in Myanmar (originally Burma) and originates in Myitkyina in Kachin State.

What is your earliest memory of eating this dish?

I remember eating it as a small child at a relative’s wedding.

Is this a regular “everyday” meal or something more special?

This dish is usually served at celebrations and is accompanied by many other dishes which are shared at gatherings.

Charzanto (Glass Noodle Salad)

Serves 6


  • 200 g glass noodles (vermicelli rice noodles)
  • 10 g dried black and white mushrooms (wood ear mushrooms)
  • 1 large carrot, coarsely grated or julienned
  • 2 sticks celery, thinly sliced diagonally
  • 1 large tomato, cut into 16 wedges
  • ½ small bunch fresh parsley, leaves plucked from the stem
  • 3 cloves of garlic, peeled and crushed
  • 1 red onion, thinly sliced
  • 2 tbsp fish sauce
  • 2 tbsp lime juice (or lemon)
  • 1 red chilli, thinly sliced
  • Salt to taste


  • Wash hands thoroughly.
  • Put the glass noodles in a bowl and cover with cold water. Let them sit for about 10 minutes.
  • Put the dried mushrooms in a bowl and cover with cold water. Let them sit for about 10 minutes.
  • In the meantime, bring a large pot of water to boil and add a pinch of salt. Once boiling, add glass noodles and cook for 2 to 3 minutes, then rinse glass noodles in cold water.
  • Cut the glass noodles into smaller pieces with your kitchen scissors.
  • Take mushrooms from soaking water and add them to the pot of boiling water. Cook for 2 to 3 minutes, drain and rinse in cold water.
  • Place noodles and mushrooms in large bowl. Add the carrot, celery, red onion and parsley. Put aside.
  • In a small bowl, mix lime juice, fish sauce, garlic and red chilli and salt to taste.
  • Combine all ingredients including the dressing and mix well.
  • Sprinkle with fried shallots and crushed peanuts and serve.

Variations on this recipe:

  • Add cooked prawns, chicken or beef
  • Substitute parsley for coriander
  • Add fried tofu or tempeh instead for a vegan glass noodle salad
  • Use coconut aminos or soy sauce instead of fish sauce

Download Recipe here

Made to Share Logo Strip - Wagga Wagga City Council, Origin Energy, Multicultural Council of Wagga Wagga