Cooked - Glass Noodle Salad (cellophane / Bean Thread Noodles)

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Glass Noodle Salad (cellophane / Bean Thread Noodles)

3.0

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

3 cups shredded cooked chicken (about ½ store bought roast chicken)

2 packed cups (180g) green cabbage, finely sliced

1 cucumber, cut in half, sliced 3mm / ⅛" 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 ½ tsp lime zest

2 tsp lime juice

¾ tsp caster sugar / superfine sugar

½ tsp cooking/kosher salt

3 tbsp light soy sauce

3 tbsp rice vinegar

1 ½ tbsp sesame oil

1 ½ tbsp canola oil

1 ½ tbsp kewpie mayonnaise

1 tbsp hoisin sauce

¾ tsp finely grated fresh ginger

¼ tsp Chinese five spice powder

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.
Place lime cashew crumble ingredients in a bowl and toss. (No marinating time needed)
Place dressing ingredients in a jar and shake until well combined.
Place glass noodle salad ingredients in a large bowl. Pour over dressing, toss well. Add half the cashews, toss again.
Transfer to a large salad bowl or individual bowls. Sprinkle with remaining lime cashew crumble and serve!

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 5 weeks ago

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