Glass Noodle Chicken Salad – Fresh lunch or dinner

bean thread noodles, cellophane noodles, glass noodle salad Prep Time 20 minutes Servings 3 – 4 Calories 617cal Author Nagi Ingredients Glass noodle salad: 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 green onion stems , finely sliced on a diagonal 1 cup lightly packed coriander/cilantro leaves 1 cup lightly packed mint leaves Lime cashew crumble: 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 Creamy hoisin dressing: 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) Cups – Metric Instructions 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!