Description
A vibrant and refreshing Glass Noodle Salad featuring delicate cellophane noodles tossed with shredded chicken, fresh vegetables, aromatic herbs, a tangy dressing, and crunchy lime-infused roasted cashews. Perfect as a light and flavorful meal or side dish with Asian-inspired flavors.
Ingredients
Scale
Glass Noodles and Protein
- 100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles
- 3 cups shredded cooked chicken (about 1/2 store bought roast chicken)
Vegetables & Herbs
- 2 packed cups (180 g) green cabbage, finely sliced
- 1 cucumber, cut in half and sliced 3 mm / 1/8″ thick on the diagonal
- 1 carrot, peeled then julienned
- 2 green onion stems, finely sliced on a diagonal
- 1 cup lightly packed coriander/cilantro leaves
- 1 cup lightly packed mint leaves
Lime Cashew Crumble
- 1 cup unsalted roasted cashew nuts, roughly chopped
- 1 1/2 tsp lime zest
Dressing
- 2 tsp lime juice
- 3/4 tsp caster sugar / superfine sugar (substitute ordinary / granulated sugar)
- 1/2 tsp cooking/kosher salt
- 3 tbsp light soy sauce
- 3 tbsp rice vinegar
- 1 1/2 tbsp sesame oil
- 1 1/2 tbsp canola oil
- 1 1/2 tbsp kewpie mayonnaise (or other mayonnaise)
- 1 tbsp hoisin sauce
- 3/4 tsp finely grated fresh ginger
- 1/4 tsp Chinese five spice powder
Instructions
- Prepare Glass Noodles: Place dry bean thread noodles in a bowl and cover with freshly boiled water. Let soak for 3 to 4 minutes or until the noodles become transparent and softened. Drain in a colander and rinse under running tap water to quickly cool and reduce stickiness. Gently detangle the noodles using your fingers and drain thoroughly. Set aside to cool completely.
- Make Lime Cashew Crumble: Combine roughly chopped unsalted roasted cashew nuts and lime zest in a bowl. Toss together to evenly coat the nuts with lime flavor. No marinating time is needed; set aside.
- Prepare the Dressing: In a jar, add lime juice, caster sugar, cooking/kosher salt, light soy sauce, rice vinegar, sesame oil, canola oil, kewpie mayonnaise, hoisin sauce, finely grated fresh ginger, and Chinese five spice powder. Secure the lid and shake vigorously until the dressing is well combined and emulsified.
- Assemble the Salad: In a large bowl, combine the cooled glass noodles, shredded cooked chicken, finely sliced green cabbage, cucumber slices, julienned carrot, green onion, coriander leaves, and mint leaves. Pour the prepared dressing over the salad and toss well to evenly coat all ingredients. Add half of the lime cashew crumble and toss again gently.
- Serve: Transfer the salad to a large serving bowl or divide into individual bowls. Sprinkle the remaining lime cashew crumble on top for added crunch and serve immediately.
Notes
- Note 1: Bean thread vermicelli noodles are also called cellophane or glass noodles; they become transparent when soaked in hot water.
- Note 2: Using store-bought roast chicken saves preparation time, but cooked chicken breast or thigh can also be used.
- Note 3: Kewpie mayonnaise adds richness and umami; regular mayonnaise can be substituted if unavailable.
- Note 4: Chinese five spice powder adds warm aromatic flavor, but can be omitted or replaced with a pinch of ground cinnamon and star anise.
