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