Glass Noodle Salad with Lime Cashew Crumble

recipetineats.com

Vicki Carter

subheading: GLASS NOODLE SALAD:

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

3 cups shredded cooked chicken (about ½ store bought roast chicken) (Note 2)

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

subheading: LIME CASHEW CRUMBLE:

1 cup unsalted roasted cashew nuts , roughly chopped

1 ½ tsp lime zest

2 tsp lime juice

¾ tsp caster sugar / superfine sugar (sub ordinary / granulated)

½ tsp cooking/kosher salt

subheading: CREAMY HOISIN DRESSING:

3 tbsp light soy sauce

3 tbsp rice vinegar

1 ½ tbsp sesame oil

1 ½ tbsp canola oil

1 ½ tbsp kewpie mayonnaise (or other mayo) (Note 3)

1 tbsp hoisin sauce

¾ tsp finely grated fresh ginger

¼ tsp Chinese five spice powder (Note 4)

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)

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