Glass Noodle Salad with Chicken and Lime Cashews

Name: Glass Noodle Salad with Chicken and Lime Cashews
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Ingredients: 3 cup shredded cooked chicken; 100 g bean thread vermicelli noodles / cellophane noodles; 2 cup packed green cabbage, finely sliced; 1 cucumber; 1 carrot; 2 green onion stems; 1 cup lightly packed coriander/cilantro leaves; 1 cup lightly packed mint leaves; 3/4 tsp finely grated fresh ginger; 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; 1 tbsp hoisin sauce; 1/4 tsp Chinese five-spice powder; 1 cup unsalted roasted cashew nuts; 1 1/2 tsp lime zest; 2 tsp lime juice; 3/4 tsp caster sugar / superfine sugar; 1/2 tsp cooking/kosher salt

This glass noodle salad is light, fresh, and packed with texture from tender chicken, crisp vegetables, cooling herbs, and crunchy lime cashews. Tossed in a savory-sweet sesame dressing, it makes an easy lunch, dinner, or make-ahead meal for warm days.

Servings3 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

shredded cooked chicken
3 cup
bean thread vermicelli noodles / cellophane noodles
100 g
packed green cabbage, finely sliced
2 cup
cucumber
1
carrot
1
green onion stems
2
lightly packed coriander/cilantro leaves
1 cup
lightly packed mint leaves
1 cup
finely grated fresh ginger
0.8 tsp
light soy sauce
3 tbsp
rice vinegar
3 tbsp
sesame oil
0.5 tbsp
canola oil
0.5 tbsp
kewpie mayonnaise
0.5 tbsp
hoisin sauce
1 tbsp
Chinese five-spice powder
0.3 tsp
unsalted roasted cashew nuts
1 cup
lime zest
0.5 tsp
lime juice
2 tsp
caster sugar / superfine sugar
0.8 tsp
cooking/kosher salt
0.5 tsp

Step-by-Step Instructions

Place the dry glass noodles in a heatproof bowl and cover with freshly boiled water. Soak for 3 to 4 minutes, or until transparent and tender. Drain, rinse under cold running water to stop the cooking, then gently separate the strands with your fingers. Drain well and let the noodles cool completely.

Make the lime cashew topping by combining the roasted cashews, lime zest, lime juice, sugar, and salt in a bowl. Toss until evenly coated, then set aside.

Prepare the dressing by adding the soy sauce, rice vinegar, sesame oil, canola oil, Kewpie mayonnaise, hoisin sauce, grated ginger, and five-spice powder to a jar or small bowl. Shake or whisk until smooth and well blended.

In a large mixing bowl, combine the cooled glass noodles, shredded chicken, cabbage, cucumber, carrot, green onions, cilantro, and mint. Pour the dressing over the salad and toss thoroughly so everything is evenly coated. Fold in half of the lime cashew topping.