
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.
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.
Transfer the salad to a serving bowl or divide among individual bowls. Finish with the remaining lime cashew topping and serve right away, or chill briefly before serving if you prefer it extra cold.
For the best texture, drain the noodles very well so the dressing does not get watered down. Rotisserie chicken works well in place of cooked shredded chicken, and peanuts or almonds can be used instead of cashews. Leftovers keep well in the refrigerator for up to 2 days, though the herbs are freshest on the first day.