cellophane noodles

Recipe video above. This Asian-style salad combines glass noodles with fresh herbs, vegetables and shredded chicken with a hoisin dressing that&#39;s slightly creamy so it clings nicely to the slippery noodles. The lime cashew crumble really makes this, so don&#39;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!

Glass noodle salad (cellophane / bean thread noodles)

g / 3.5 oz bean thread vermicelli noodles / cellophane noodles ((Note 1))

chicken

((180 grams) green cabbage, finely sliced)

cucumber

carrot (, peeled then julienned)

onion

coriander/cilantro leaves

mint leaves

unsalted roasted cashew nuts (, roughly chopped)

tsp lime zest

lime juice

tsp cooking/kosher salt

tbsp light soy sauce

tbsp rice vinegar

tbsp sesame oil

tbsp canola oil

tbsp kewpie mayonnaise ((or other mayo) (Note 3))

hoisin sauce

tsp finely grated fresh ginger

tsp Chinese five spice powder ((Note 4))

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!

In this comforting dish, we cook noodles and rotisserie chicken in a homemade chicken broth that is rich and silky with pops of ginger, garlic, and scallion.


Hawaiian-Style Chicken Long Rice Recipe

sesame oil

olive oil

garlic cloves,

ginger

scallions,

water

soy sauce

sugar

bean thread noodles

Remove the meat and skin from the rotisserie chicken bones. Pull the chicken meat into bite-sized pieces and reserve the bones and skin.

Heat the sesame oil and olive oil in a large pot or Dutch oven over medium heat.

Once hot, add the garlic, ginger, and scallion white parts to the pot and saute for 3 minutes.

Add the chicken bones and skin to the pot, stir to combine with the aromatic veggies, and continue to saute for 3 minutes more.

Add the water, soy sauce, and sugar to the pot, stir to combine, and bring to a simmer. Reduce the heat to low and cook for 30 minutes, stirring occasionally.

While the broth is cooking, soak the bean thread noodles according to the instructions on the packaging.

Once the broth has cooked, use a skimmer to remove the chicken bones and skin.

Drain the soaked noodles and add them to the pot.

Stir the chicken and noodles together with the broth and cook for 5 minutes or until the noodles turn clear and the chicken has reheated.

Divide the chicken, noodles, and broth between bowls and sprinkle with the scallion green parts before serving.

https://www.youtube.com/watch?v=3hM9jB_63NE

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