Chicken and Glass Noodle Salad

Chicken and Glass Noodle SaladRecipe
Photo: John Autry; Styling: Lindsey Ellis Beatty
To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish.


4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons peanuts)

Recipe from

Cooking Light

Nutritional Information

Calories 346
Fat 11.7 g
Satfat 2 g
Monofat 5.4 g
Polyfat 3.5 g
Protein 27.1 g
Carbohydrate 34.1 g
Fiber 2.4 g
Cholesterol 60 mg
Iron 2.1 mg
Sodium 589 mg
Calcium 44 mg


1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
2 teaspoons sambal oelek (ground fresh chile paste) or chile paste with garlic
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 tablespoons fresh cilantro leaves
1 tablespoon chopped fresh mint
1/2 cup chopped unsalted dry-roasted peanuts


1. Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.

2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.

3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.