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Glass Noodle Salad

  • Author: Kelly Djalali



Glass Noodle Salad

8 oz Glass Noodles

3 cups Shredded Cooked Chicken

2 cups Green Cabbabge, finely sliced

1 Cucumber, cut in half, halves sliced into thin half moons

1 Large Carrot, peeled and julienned

2 Green Onions, finely sliced on a diagonal

1 cup Roughly Chopped Cilantro Leaves

1 cup Roughly Chopped Mint Leaves

Lime Cashew Crunch

1 cup Roasted Salted Cashews, roughly chopped

Zest of 2 Limes

Juice of 1 Lime

3/4 tsp. Granulated Sugar

Hoisin Dressing

6 tbsp. Soy Sauce

6 tbsp. Rice Vinegar

3 tbsp. Sesame Oil

3 tbsp. Vegetable or Grapeseed Oil

3 tbsp. Mayonnaise

2 tbsp. Hoisin Sauce

2 tsp. Grated Fresh Ginger

1/2 tsp. Chinese Five Spice Powder


Glass Noodles

Place the dried noodles in a rectangular casserole dish and cover the noodles with freshly boiled water. Use a fork or silicone spatula to periodically stir the noodles back and forth. The noodles take about 3-4 minutes to cook. They will become transparent and soft. Drain the noodles in a colander and rise with cold water. Loosen them up with your hands as you rinse them. Set the noodles aside to cool further. 

Hoisin Dressing

In a jar, combine soy sauce, rice vinegar, sesame oil, grapeseed or canola oil, mayonnaise, hoisin sauce, fresh ginger and Chinese 5 Spice powder. Screw on the lid tightly and vigorously shake until well mixed and emulsified. Set the jar of dressing aside. 

Lime Cashew Crunch

Roughly chop 1 cup of roasted salted cashews. Add them to a bowl and grate the zest of two limes over the cashews. Add ¾ teaspoon white sugar and the juice of 1 lime. Use a fork to thoroughly mix. Set aside.

Assembling the Glass Noodle Salad

In a large bowl, use your hands to toss together the glass noodles and thinly sliced cabbage.

Then add the shredded chicken, julienned carrot and cucumber slices. Use your hands to mix thoroughly. 

Pour on about ¾ of the dressing and mix well until everything is coasted in the dressing. 

Add the chopped mint and cilantro and half of the lime cashew crunch topping. 

Mix the herbs and cashew crunch in really well. It’s best to let the salad sit for an hour or two in the fridge before serving. Just before serving, transfer the Glass Noodle Salad to a wide shallow serving dish and top with the remaining lime cashew crunch topping.