Chicken and Glass Noodle Salad

This was good and tasty! Lots of flavors going on. I had to go to the Asian market to find the noodles but it was worth it, as they have a great texture. I used canned chicken but that was the only modification I made.

Great recipe. A little on the spicy side so if you don't like the heat you should use less of the sambal oelek. I would add snap peas or snow peas to add a little green. You could probably add more veggies as well.

This recipe is so incredibly easy and tastes so good that it'll become a regular summer dish in my house. My husband likes the kick from the chile sauce and I love how fast it comes together. To make it even a little bit healthier I use poached chicken breasts instead of the rotisserie chicken (which also keeps me from wasting the leftover dark meat from a whole bird).

This recipe has great flavors. I made it as written except I subbed green onions for the shallots. The noodles weren't soft enough so next time I will use boiling water. This will be part of my regular rotation.

I love this recipe - but I serve it hot, not chilled. I throw everything in a skillet after preparing and saute for a few minutes and then serve. It is fine cold too, I just prefer it warm. Absolutely love the flavor - just as good as some dishes I've had in fancy Asian Bistros.

This is a great recipe; the depth and variety of flavors is amazing. Unlike some other reviewers, I found I might like a little more heat. One thing to know ahead of making this is that the directions will not yield the pretty dish pictured. In addition, I found it difficulty to incorporate all of the ingredients, because the noodles, even after snipping, tended to stick together. So, watch out, or you might end up with a noodle heavy or chicken/veggie heavy serving.

excellent and will hold in the fridge for a couple days