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Glass noodle salad (cellophane / bean thread noodles) | Daily Dine

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Glass noodle salad (cellophane / bean thread noodles)

Glass noodle salad (cellophane / bean thread noodles)

Recipe video above. This Asian-style salad combines glass noodles with fresh herbs, vegetables and shredded chicken with a hoisin dressing that's slightly creamy so it clings nicely to the slippery noodles. The lime cashew crumble really makes this, so don't skip it!Terrific no-cook meal for hot summer nights. Skip the chicken to turn it into a fabulous starch + veg side for Asian meals. Serves 3 to 4 as a meal, 5 to 6 as a side. More meal-size salads here!

View original recipe on recipetineats.com

asian

0

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 3

Nutritional Information

Calories:617 kcal

Carbohydrate:41 g

Cholesterol:92 mg

Fat:33 g

Dietary Fiber:3 g

Protein:41 g

Saturated Fat:5 g

Sodium:1247 mg

Sugar:7 g

Trans Fat:0.03 g

Unsaturated Fat:24 g

Ingredients

100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles ((Note 1))

3 cups shredded cooked chicken ((about 1/2 store bought roast chicken) (Note 2))

2 packed cups ((180g) green cabbage, finely sliced)

1 cucumber (, cut in half, sliced 3mm / 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

1 cup unsalted roasted cashew nuts (, roughly chopped)

1 1/2 tsp lime zest

2 tsp lime juice

3/4 tsp caster sugar / superfine sugar ((sub ordinary / granulated))

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 mayo) (Note 3))

1 tbsp hoisin sauce

3/4 tsp finely grated fresh ginger

1/4 tsp Chinese five spice powder ((Note 4))

Instructions

Step 1
Glass noodles: Place dry noodles in a bowl and cover with freshly boiled water. Leave for 3 to 4 minutes or until transparent and softened. Drain using a colander, rinse under tap water (for rapid cool and reduce stickiness) then detangle using your fingers. Drain thoroughly before use. Set aside to fully cool.
Step 2
Lime cashew crumble: Place ingredients in a bowl and toss. (No marinating time needed)
Step 3
Dressing: Place ingredients in a jar and shake until well combined.
Step 4
Salad: Place glass noodle salad ingredients in a large bowl. Pour over dressing, toss well. Add half the cashews, toss again.
Step 5
Serve: Transfer to a large salad bowl or individual bowls. Sprinkle with remaining lime cashew crumble and serve!