Hello and welcome to Kelly’s Kitchen! Today is the first post of the new Kelly’s Kitchen, featuring a fresh new recipe each Sunday evening. Today’s recipe is a really simple main dish salad, or a great side for a barbecue or potluck get together. Glass noodles are a type of noodle made from mung beans or sweet potatoes. They are common in Korean cooking, and while they don’t have much flavor on their own, they add great texture to all kinds of dishes – plus they are gluten-free! So let’s get right to this Glass Noodle Salad!ย
The most time consuming part of this recipe is the prep. We have thinly sliced cabbage, julienned carrot, sliced cucumber, shredded rotisserie chicken, chopped cilantro, mint and scallions. Then we have the dressing, the noodles and the lime cashew crunch topping.ย
The Summary
ย Today we are making a super easy Glass Noodle Salad
ย Be sure to find the shoppable key ingredients and equipment at the end of the post
Glass Noodle Salad
1. Glass Noodles
This recipe calls for 8 ounces of dried 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.ย
2. Hoisin Dressing
Let’s move on to the 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.
3. Lime Cashew Crunch Topping
Roughly chop 1 cup of roasted salted cashews. Add them to a bowl and grate the zest of two limes over the cashews. Add ยพ teaspoon white sugar and the juice of 1 lime. Use a fork to thoroughly mix. Set aside.ย
4. 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 ยพ of the dressing and mix well until everything is coasted in the dressing.ย
Add the chopped mint and cilantro and half of the lime cashew crunch topping.ย
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.
Key Ingredients and Equipment
Organic Glass Noodles | Hoisin Sauce | Microplane Zester | OXO 2 oz. Measuring Cup | All Clad Stainless Steel Measuring Spoon and Cup Set | Anchor Hocking Set of 10 Nested Bowls | Chinese 5 Spice | OXO Good Grips Mixing Bowl Set
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