glass noodle salad

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!

Glass Noodle Salad is a Southeast Asian-styled noodle dish with a perfect balance of flavors and texture: the freshness of vegetables, the delicate texture of glass noodles, and the vibrant flavors of a well-balanced dressing. It's the perfect refreshing dish for hot summer days!

Glass Noodle Salad

Glass Noodles

carrot

tbsp peanuts (reserve some for garnish)

cilantro (reserve some for garnish)

mint leaves (reserve some for garnish)

tofu

garlic

ginger

Thai chili pepper

lime

soy sauce

tbsp sugar

In a large bowl, soak the glass noodles in warm water for about 3 minutes.

Once the noodles are ready, drain and rinse them under cold water to remove excess starch. Soak them in an iced bath to prevent sticking.

Prepare the Glass Noodles:

Peel the carrot and cucumber. Using a julienne peeler or a sharp knife, cut them into thin, matchstick-like strips.

Chop the cilantro and mint leaves roughly.

Place the prepared vegetables and herbs in a mixing bowl and set aside.

Prep the Vegetables and Herbs:

Cut the tofu into small cubes or slices according to your preference.

Heat a non-stick pan over medium heat and add a small amount of oil.

Gently fry the tofu until golden brown and slightly crispy on all sides. Remove from heat and set aside.

Cook the Tofu:

Peel and finely mince the garlic and ginger.

Remove the seeds from the Thai chili pepper and finely chop it.

In a small bowl, combine the minced garlic, ginger, chopped chili pepper, lime juice, soy sauce, and sugar. Stir well until the sugar dissolves.

Make the Sauce:

In the mixing bowl with the vegetables and herbs, add the cooked glass noodles and fried tofu.

Pour the sauce over the salad and toss gently to ensure everything is evenly coated with the flavorsome dressing.

Sprinkle the peanuts over the top for an added crunch.

Transfer the glass noodle salad to a serving dish or plate. Garnish with additional cilantro and mint leaves, if desired. Serve it immediately and relish the refreshing combination of textures and flavors.

Assemble the Salad:

This glass noodle salad is a refreshing dish that includes cabbage, carrots, peppers, and herbs tossed in a savory, tangy dressing!

Cambodian (Khmer) Glass Noodle Salad

bundles glass noodles ((See Note 1))

purple cabbage

green cabbage

white onion

carrots (peeled)

Persian cucumbers

red bell pepper

green bell pepper

Thai basil leaves

peanuts

vegetable oil

limes (2 juiced, 2 sliced for serving)

tbsp fish sauce

tbsp palm sugar (or light brown or white sugar)

tsp chicken bullion

tsp kosher salt

Place dry noodles in a bowl and cover with boiling water. Leave for 4 minutes, or until transparent and softened. Drain, rinse under cold water to reduce stickiness, then detangle using your fingers. Set aside to cool.

Thinly slice both cabbage and the onion and place in large salad bowl.

Peel and cut the carrots in  halves. Either use a sharp knife and cut into thin julienne strips or use a mandoline (See Note 2). Add to salad bowl.

Trim off the cucumber ends and slice each lengthwise. Turn flat side down and cut into thin slices. Add to salad bowl.

Remove stem and seeds from bell peppers and slice into thin strips. Add to salad bowl.

Make the dressing and stir well. Add the cooled glass noodles to the salad and pour the dressing over. Add the basil leaves, peanuts and toss to mix. Season to taste if needed.

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