Glass noodle salad (cellophane / bean thread noodles)
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.99 out of 5 stars
(55)
Ingredients
3 servings
- 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
- 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
- 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)
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Preparation
Step 1
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.
Step 2
Lime cashew crumble: Place ingredients in a bowl and toss. (No marinating time needed)
Step 3
Dressing: Place ingredients in a jar and shake until well combined.
Step 4
Salad: Place glass noodle salad ingredients in a large bowl. Pour over dressing, toss well. Add half the cashews, toss again.
Step 5
Serve: Transfer to a large salad bowl or individual bowls. Sprinkle with remaining lime cashew crumble and serve!
Step 6
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