Ingredients

100 g (3.5 oz) bean thread vermicelli noodles (cellophane noodles)

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

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

1 cucumber, cut in half and 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; can substitute ordinary granulated sugar)

1/2 tsp cooking or 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

Step 1: Prepare the glass noodles by placing the dry noodles in a bowl and covering them with freshly boiled water. Let them soak for 3 to 4 minutes until they become transparent and soft. Drain using a colander, rinse under cold tap water to cool and reduce stickiness, then gently separate the strands with your fingers. Drain thoroughly and set aside to cool completely.

Step 2: Make the lime cashew crumble by combining half of the chopped cashew nuts, lime zest, and lime juice in a bowl. Toss well to coat; no marinating is needed.

Step 3: Prepare the dressing by adding soy sauce, rice vinegar, sesame oil, canola oil, mayonnaise, hoisin sauce, grated ginger, caster sugar, salt, and Chinese five spice powder into a jar. Shake vigorously until all ingredients are well combined.

Step 4: In a large bowl, combine the glass noodles, shredded chicken, cabbage, cucumber, carrot, green onion, coriander, and mint leaves. Pour the dressing over the salad and toss thoroughly to coat everything evenly. Add half of the lime cashew crumble and toss again.

Step 5: Transfer the salad to a large serving bowl or divide into individual bowls. Sprinkle the remaining lime cashew crumble on top just before serving for a delightful crunch.

Tips & Variations

For added protein, substitute chicken with cooked shrimp or tofu.

If you prefer a vegetarian version, omit the chicken and add extra vegetables or mushrooms.

To enhance the crunch, lightly toast the cashews before chopping.

Adjust the dressing ingredients to your taste by adding extra lime juice for more tang or more hoisin sauce for sweetness.

Storage

Store the salad separately from the dressing in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to maintain the noodles’ texture and freshness. Leftover salad can be gently reheated in the microwave for 30 seconds if desired, but it’s best enjoyed cold or at room temperature.

FAQs

Can I use other types of noodles for this salad?

While glass noodles are traditional for this salad, you can substitute with rice vermicelli or thin soba noodles. Keep in mind that cooking times and texture may vary.

How do I prevent the noodles from sticking together?

Rinsing the noodles under cold water after soaking removes excess starch and cools them quickly, which helps reduce stickiness. Gently separating the noodles with your fingers before mixing also prevents clumping.