Peanut glass Noodles

Inspired by the Stockholm lunch staple Favo, this vibrant dish balances chewy glass noodles with a velvety, zesty peanut dressing and layers of contrasting texture. Sweet ripe mango, crisp red cabbage, and rich sesame-dipped avocado cut through the nutty base, while crushed roasted peanuts and fresh herbs deliver crunch and fragrance. It is a bright, balanced modern bistro bowl where savory richness meets sharp citrus and heat.

The Bistro Recipe

A true-to-form recreation of Favorit's Nam Nam Noodles featuring bouncy glass noodles, glossy peanut dressing, sesame-crusted avocado, and golden peanut crunch.

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Servings 4

Method Pan-Sear & Toss

Scale

1x 2x 3x

Units

US Metric

Ingredients

Noodles & Protein

• 7 oz glass noodles (mung bean or sweet potato vermicelli)
• 1.1 lb chicken breast or firm tofu, cut into bite-sized cubes
• 2 tbsp neutral cooking oil

Creamy Peanut Dressing

• 0.5 cup creamy peanut butter
• 3 tbsp soy sauce or tamari
• 2 tbsp maple syrup or raw cane sugar
• 2 tbsp fresh lime juice
• 1 tbsp finely grated fresh ginger
• 1 tbsp sriracha or chili crisp
• 0.25 cup warm water (to loosen and emulsify)

Fresh Produce & Crunch

• 2 pieces ripe avocados, sliced into crescents
• 3 tbsp toasted sesame seeds
• 1 pieces ripe mango, peeled and diced
• 1.5 cup red cabbage, finely shredded
• 1.5 cup carrots, cut into matchsticks
• 0.5 cup roasted peanuts, roughly crushed
• Fresh cilantro, fresh mint & lime wedges

Instructions

1. 1
   Boil & Shock the Noodles

   Cook the glass noodles in boiling water until translucent and springy. Drain instantly and shock in an ice-water bath, then shake dry thoroughly to prevent sogginess.

2. 2
   Whisk the Dressing

   Whisk the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, and warm water together until silky, glossy, and fully emulsified.

3. 3
   Pan-Sear the Protein

   Heat the oil in a wide skillet over high heat. Fry the chicken or tofu cubes until well-browned with a crisp exterior.

4. 4
   Crust the Avocado

   Press the freshly sliced avocado wedges firmly into a flat plate of toasted sesame seeds to form an even, nutty crust.

5. 5
   Assemble & Garnish

   Toss noodles with a splash of dressing, layer into bowls, and arrange the shredded red cabbage, julienned carrots, mango, avocado, and protein around the edges. Top heavily with crushed peanuts, torn herbs, and lime wedges.

Chef's Secret: To prevent glass noodles from absorbing every drop of sauce and turning clumpy, chill them rapidly in ice water and let them air-dry briefly. Grind half the roasted peanuts into a fine crumb and keep the rest roughly chopped to replicate Favorit’s signature layered crunch.

Sommelier's Pairing

Dry German Riesling (Trocken) or Chenin Blanc: Crisp stone-fruit aromatics and high, clean acidity pierce straight through the rich peanut fats, complementing the mint and freshly squeezed lime.

Inspiration from Favo

Favo

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