Glass noodle salad (cellophane / bean thread noodles)

Name: Glass noodle salad (cellophane / bean thread noodles)
Total time: 20 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 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 g reen 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))

Recipe video above. This Asian-style salad combines glass noodles with fresh herbs, vegetables and shredded chicken with a hoisin dressing that's slightly creamy so it clings nicely to the slippery noodles. The lime cashew crumble really makes this, so don't skip it!Terrific no-cook meal for

⏱️ 20 menit 🔪 Persiapan: 20 menit 📊 Mudah ⭐ 5.0 (56) 👁️ 19 dilihat

👨‍🍳 Mulai Masak

Glass noodle salad (cellophane / bean thread noodles)

Foto: RecipeTin Eats

Bahan-bahan

3 porsi

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 g reen 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))

Langkah-langkah

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!