Description
This vibrant Glass Noodle Salad features translucent bean thread noodles tossed with shredded cooked chicken, fresh vegetables, herbs, and a zesty lime dressing. Crunchy roasted cashews and a hint of five spice elevate the flavors, making it a refreshing and satisfying dish perfect for a light lunch or dinner.
Ingredients
Scale
Noodles
- 100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles
Salad
- 3 cups shredded cooked chicken (about 1/2 store bought roast chicken)
- 2 packed cups (180g) green cabbage, finely sliced
- 1 cucumber, cut in half and sliced 3mm / 1/8″ thick on the diagonal
- 1 carrot, peeled and 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 (or 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 mayo)
- 1 tbsp hoisin sauce
- 3/4 tsp finely grated fresh ginger
- 1/4 tsp Chinese five spice powder
Instructions
- Prepare Glass Noodles: Place the dry bean thread vermicelli noodles into a bowl and cover them with freshly boiled water. Let them soak for 3 to 4 minutes until they become transparent and softened. Drain the noodles using a colander, then rinse under tap water to quickly cool and reduce stickiness. Use your fingers to gently detangle the noodles. Drain thoroughly and set aside to cool completely.
- Make Lime Cashew Crumble: In a bowl, combine roughly chopped unsalted roasted cashew nuts with lime zest. Toss well to mix the flavors. This mixture does not require marinating and will be used as a crunchy topping.
- Prepare Dressing: In a jar or small bowl, combine 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. Shake or whisk vigorously until all ingredients are well combined and emulsified.
- Assemble Salad: In a large bowl, place the softened glass noodles, shredded cooked chicken, sliced green cabbage, cucumber slices, julienned carrot, sliced green onions, coriander, and mint leaves. Pour the dressing over the salad and toss thoroughly to ensure all ingredients are coated evenly. Add half of the lime cashew crumble and toss gently again to incorporate.
- Serve: Transfer the salad to a large serving bowl or divide into individual bowls. Sprinkle the remaining lime cashew crumble on top immediately before serving to maintain its crunch and burst of lime flavor. Enjoy this refreshing and flavorful glass noodle salad!
Notes
- Note 1: Bean thread vermicelli noodles are also called cellophane or glass noodles and are made from mung bean starch; they become translucent when soaked or cooked.
- Note 2: Using store-bought roast chicken saves time, but freshly cooked shredded chicken works equally well.
- Note 3: Kewpie mayonnaise adds creaminess and a slight tang; regular mayonnaise can be substituted if unavailable.
- Note 4: Chinese five spice powder gives a warm, aromatic flavor boost; adjust quantity based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: glass noodle salad, cellophane noodles, bean thread noodles, Asian salad, chicken salad, lime dressing, cashew nuts, refreshing salad
