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Glass noodle salad (cellophane / bean thread noodles)
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 hot summer nights. Skip the chicken to turn it into a fabulous starch + veg side for Asian meals. Serves 3 to 4 as a meal, 5 to 6 as a side. More meal-size salads here!
👥 3 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
📝 Preparation Steps
1
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.
2
Lime cashew crumble: Place ingredients in a bowl and toss. (No marinating time needed)
3
Dressing: Place ingredients in a jar and shake until well combined.
4
Salad: Place glass noodle salad ingredients in a large bowl. Pour over dressing, toss well. Add half the cashews, toss again.
5
Serve: Transfer to a large salad bowl or individual bowls. Sprinkle with remaining lime cashew crumble and serve!
Nutrition Facts
calories
617 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
1247 mg
protein Content
41 g
trans Fat Content
0.03 g
cholesterol Content
92 mg
carbohydrate Content
41 g
saturated Fat Content
5 g
unsaturated Fat Content
24 g
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