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