Glass Noodle Salad with Chicken

Glass noodle salad:
100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles (Note 1)
3 cups shredded cooked chicken (about 1/2 store bought roast chicken) (Note 2)
2 packed cups (180g) 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

Lime cashew crumble:
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 (sub ordinary / granulated)
1/2 tsp cooking/kosher salt

Creamy hoisin dressing:
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) (Note 3)
1 tbsp hoisin sauce
3/4 tsp finely grated fresh ginger
1/4 tsp Chinese five spice powder (Note 4)

Glass noodles: Place dry noodles in a bowl and cover with freshly boiled water. Leave for 3 to 4 minutes or until transparent and softened. Drain using a colander, rinse under tap water (for rapid cool and reduce stickiness) then detangle using your fingers. Drain thoroughly before use. Set aside to fully cool.

Lime cashew crumble: Place ingredients in a bowl and toss. (No marinating time needed)

Dressing: Place ingredients in a jar and shake until well combined.

Salad: Place glass noodle salad ingredients in a large bowl. Pour over dressing, toss well. Add half the cashews, toss again.

Serve: Transfer to a large salad bowl or individual bowls. Sprinkle with remaining lime cashew crumble and serve!

1. Glass noodles are sold labelled as bean thread vermicelli noodles or cellophane noodles. Once soaked, they become transparent, hence the name! I use Double Pheonix brand which is sold at everyday grocery stores (Asian aisle) and Asian stores. See photos in post. Substitute with vermicelli noodles.
Ignore packet if it says to soak in cold water. It takes “forever” / sometimes just doesn’t work at all.

2. Chicken – Or poach your own, or use leftover cooked chicken or other proteins. To make this a side salad, skip the chicken and increase the vegetables.

3. Kewpie is a Japanese brand of mayonnaise that’s widely available these days, sold in the Asian section of grocery stores. It’s such a small amount it’s fine to substitute with another mayo. To make a mayo-free version, substitute with more canola oil. Tahini would also work as a thickener and double up on lovely sesame flavour.

4. Chinese five spice is a spice blend available at everyday grocery stores. It’s a spice mix made with star anise, cloves, Chinese cinnamon, fennel and Sichuan pepper than is used widely in Chinese cooking as well as other Asian cuisines such as Vietnamese.

Storage: Keep the lime cashew crumble and dressing separate from the salad. Toss just prior to serving. Once dressed, best consumed that day. Lime cashew crumble will keep for a few days but lime flavour fades so best to make fresh. Dressing will keep for 3 days.

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