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Photo: John Autry; Styling: Lindsey Ellis Beatty Photo by: Photo: John Autry; Styling: Lindsey Ellis Beatty

Chicken and Glass Noodle Salad

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.

Cooking Light AUGUST 2010

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 346
  • Fat: 11.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 3.5g
  • Protein: 27.1g
  • Carbohydrate: 34.1g
  • Fiber: 2.4g
  • Cholesterol: 60mg
  • Iron: 2.1mg
  • Sodium: 589mg
  • Calcium: 44mg
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Chicken and Glass Noodle Salad recipe

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