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

Introduction

This vibrant glass noodle salad is a refreshing and flavorful dish perfect for warm days or light meals. Combining tender chicken, fresh herbs, crunchy vegetables, and a tangy dressing, it delivers delightful textures and bright flavors in every bite.

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 and 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 (substitute ordinary or granulated sugar)
• 1/2 tsp cooking or 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 mayonnaise)
• 1 tbsp hoisin sauce
• 3/4 tsp finely grated fresh ginger
• 1/4 tsp Chinese five spice powder

Instructions

1. Step 1: Soak the glass noodles in a bowl of freshly boiled water for 3 to 4 minutes, or until they become transparent and soft. Drain the noodles in a colander, rinse under cold running water to cool quickly and reduce stickiness, then gently detangle with your fingers. Drain thoroughly and set aside to cool completely.
2. Step 2: In a small bowl, combine half of the cashew nuts with the lime zest and lime juice to make the lime cashew crumble. Toss well and set aside (this does not require marinating).
3. Step 3: Prepare the dressing by placing the caster sugar, salt, light soy sauce, rice vinegar, sesame oil, canola oil, kewpie mayonnaise, hoisin sauce, grated ginger, and Chinese five spice powder in a jar. Shake vigorously until all ingredients are well combined.
4. Step 4: In a large bowl, combine the cooled glass noodles, shredded chicken, sliced cabbage, cucumber, carrot, green onions, coriander, and mint leaves. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
5. Step 5: Add half of the prepared lime cashew crumble to the salad and toss again gently. Transfer the salad to a large serving bowl or individual bowls, then sprinkle the remaining cashew crumble over the top before serving.

Tips & Variations

• Use leftover roast chicken or cooked chicken breast to save time while maintaining flavor.
• For a vegetarian version, substitute chicken with extra tofu or cooked mushrooms and use vegetarian-friendly hoisin sauce.
• If you can’t find kewpie mayonnaise, regular mayonnaise works well; it adds creaminess to the dressing.
• To enhance freshness, add chopped chili or a splash of fish sauce to the dressing if desired.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Because the noodles can soften over time, it’s best enjoyed fresh. If needed, stir gently before serving again. Avoid freezing as fresh herbs and the dressing may lose their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the components separately and combine them just before serving to keep the noodles from becoming too soft and the herbs fresh.

What are bean thread noodles?

Bean thread noodles, also known as cellophane noodles or glass noodles, are thin, transparent noodles made from mung bean starch. They soften quickly when soaked in hot water and are commonly used in Asian salads and soups.

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

Print Recipe

★★★★★

4.5 from 58 reviews

This vibrant Glass Noodle Salad combines tender bean thread vermicelli noodles with shredded cooked chicken and a fresh medley of vegetables and herbs. Tossed in a tangy, flavorful dressing and topped with a zesty lime cashew crumble, this salad is a perfect light meal or side dish that delivers an exciting blend of textures and Asian-inspired flavors.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 0 minutes (using pre-cooked chicken and soaking noodles only)
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian Fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Glass Noodles

• 100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles

Salad Ingredients

• 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, 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

Dressing

• 2 tsp lime juice
• 3/4 tsp caster sugar / superfine sugar (or ordinary 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 the Glass Noodles: Place the dry noodles in a bowl and cover with freshly boiled water. Let them soak for 3 to 4 minutes or until the noodles become transparent and softened. Drain the noodles using a colander, then rinse them under cold tap water to cool rapidly and reduce stickiness. Use your fingers to gently detangle the noodles, then drain thoroughly. Set aside to cool completely.
2. Make the Lime Cashew Crumble: In a bowl, combine the roughly chopped unsalted roasted cashews with the lime zest. Toss well to evenly distribute the lime flavor. No marinating time is needed for this crumble.
3. Prepare the Dressing: In a jar or mixing container, combine lime juice, caster sugar, salt, light soy sauce, rice vinegar, sesame oil, canola oil, kewpie mayonnaise, hoisin sauce, finely grated fresh ginger, and Chinese five spice powder. Shake or whisk vigorously until the dressing is well combined and emulsified.
4. Assemble the Salad: Place the cooled glass noodles, shredded cooked chicken, finely sliced green cabbage, cucumber slices, julienned carrot, sliced green onions, coriander leaves, and mint leaves in a large mixing bowl. Pour over the prepared dressing and toss everything thoroughly to ensure all ingredients are evenly coated. Add half of the lime cashew crumble, toss again to mix.
5. Serve the Salad: Transfer the tossed salad to a large serving bowl or individual bowls. Sprinkle the remaining lime cashew crumble over the top as a garnish just before serving to provide extra crunch and zest. Enjoy immediately for the best fresh flavors and textures.

Notes

• Note 1: Bean thread vermicelli noodles are also known as cellophane noodles and become translucent when cooked.
• Note 2: Using store-bought roast chicken saves time, but freshly cooked chicken can be used.
• Note 3: Kewpie mayonnaise adds a creamy richness with a slight tang; substitute with regular mayonnaise if unavailable.
• Note 4: Chinese five spice powder is a blend typically containing star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, giving the dressing a warm aromatic flavor.
• Rinsing noodles under cold water after soaking helps prevent them from sticking together.

Keywords: glass noodle salad, vermicelli noodle salad, chicken noodle salad, Asian salad, no-cook salad, lime cashew crumble, fresh herb salad