Glass Noodle Salad with Chicken, Herbs, and Lime Cashew Crumble Recipe

Introduction

This refreshing Glass Noodle Salad combines tender bean thread noodles with shredded chicken, crisp vegetables, and a zesty lime and cashew dressing. Perfect for a light lunch or a vibrant side, it’s full of fresh herbs and delightful textures.

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, 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 (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

1. Step 1: Place the dry glass noodles in a bowl and cover them with freshly boiled water. Let them soak for 3 to 4 minutes until they become transparent and softened. Drain in a colander, rinse under tap water to cool quickly and reduce stickiness, then gently separate the strands with your fingers. Drain thoroughly and set aside to fully cool.
2. Step 2: In a bowl, combine the roughly chopped cashews with lime zest and lime juice. Toss well to create the lime cashew crumble. No marinating time is needed.
3. Step 3: For the dressing, place soy sauce, rice vinegar, sesame oil, canola oil, kewpie mayonnaise, hoisin sauce, grated ginger, caster sugar, salt, and Chinese five spice powder in a jar. Shake vigorously until all ingredients are well combined.
4. Step 4: In a large bowl, add the cooled glass noodles, shredded chicken, green cabbage, cucumber slices, julienned carrot, green onions, coriander, and mint leaves. Pour the dressing over the salad and toss thoroughly to combine. Add half of the lime cashew crumble and toss again gently.
5. Step 5: Transfer the salad to a large serving bowl or individual bowls. Sprinkle the remaining lime cashew crumble on top and serve immediately for the best texture and flavor.

Tips & Variations

• Substitute the shredded chicken with cooked shrimp or tofu for a different protein option.
• Add a splash of fish sauce in the dressing for a more authentic Southeast Asian flavor.
• Use crunchy peanuts instead of cashews if preferred.
• To keep noodles from sticking, toss them lightly with a teaspoon of oil after rinsing.
• Serve with extra lime wedges for added freshness and zing.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 1 day. The noodles may absorb dressing and soften over time, so it’s best enjoyed fresh. Keep the lime cashew crumble separate and add just before serving to maintain its crunch. Reheat is not recommended as it’s best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the noodles in advance?

Yes, you can soak and rinse the noodles a few hours ahead, then keep them covered in the refrigerator. Toss with a little oil to prevent sticking. Assemble the salad just before serving for best texture.

What can I substitute for kewpie mayonnaise?

Regular mayonnaise works fine as a substitute, though kewpie mayo adds a slightly sweeter and richer flavor. You can also use a vegan mayo if preferred.

Glass Noodle Salad with Chicken, Herbs, and Lime Cashew Crumble Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

This refreshing Glass Noodle Salad features translucent bean thread noodles combined with shredded cooked chicken, crisp vegetables, fresh herbs, and a zesty lime-cashew crumble. Tossed in a vibrant dressing of sesame oil, soy sauce, and hoisin, this light yet flavorful salad is perfect for a quick lunch or a healthy dinner option.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Glass 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 (can substitute 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

1. Prepare Glass Noodles: Place the dry bean thread vermicelli noodles in a bowl and cover them with freshly boiled water. Let them soak for 3 to 4 minutes until they become transparent and soft. Drain the noodles using a colander and rinse under cold tap water to cool rapidly and reduce stickiness. Detangle the noodles using your fingers and drain thoroughly. Set aside to fully cool.
2. Make Lime Cashew Crumble: In a small bowl, combine the roughly chopped unsalted roasted cashews with the lime zest. Toss well until the zest is evenly distributed. There’s no need to marinate; set aside for topping later.
3. Prepare the Dressing: In a jar or bowl, add lime juice, caster sugar, cooking/kosher salt, light soy sauce, rice vinegar, sesame oil, canola oil, kewpie mayonnaise, hoisin sauce, freshly grated ginger, and Chinese five spice powder. Shake or whisk vigorously until the dressing is well combined and emulsified.
4. Assemble the Salad: In a large mixing bowl, combine the cooled glass noodles, shredded cooked chicken, finely sliced green cabbage, cucumber slices, julienned carrot, sliced green onions, coriander leaves, and mint leaves. Pour the prepared dressing over the salad ingredients and toss thoroughly to coat everything evenly. Add half of the lime cashew crumble and toss again to incorporate.
5. Serve: Transfer the tossed salad to a large salad bowl or divide into individual serving bowls. Sprinkle the remaining lime cashew crumble over the top just before serving to add crunch and a burst of citrus flavor. Enjoy immediately.

Notes

• Note 1: Bean thread noodles are also called cellophane noodles or glass noodles. Ensure they are soaked just until softened to avoid mushiness.
• Note 2: Use pre-cooked shredded chicken for convenience, such as from a store-bought roast chicken.
• Note 3: Kewpie mayonnaise adds creaminess and umami but can be substituted with any good-quality mayonnaise.
• Note 4: Chinese five-spice powder adds a subtle warm spice note but can be adjusted or omitted based on preference.

Keywords: glass noodle salad, cellophane noodles, bean thread noodles, chicken salad, Asian salad, lime cashew crumble, fresh herbs, healthy salad