Chicken and Glass Noodle Salad

Name: Chicken and Glass Noodle Salad
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

13 Reviews

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Photo: John Autry; Styling: Lindsey Ellis Beatty

Yield

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

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.

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

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

I Don't Understand All the Raves

2015-07-19T10:45:10-04:00 JessAndRob

This is ok but nothing to get excited about. The sauce didn't ring true to me. It was trying to be Asian/Thai-like but didn't make it. I won't make this again as I've got similar recipes that are a lot better.

htrevo's Review

2014-01-19T23:34:10-05:00 ESmith6

N/A

mamita's Review

2013-08-17T12:25:03-04:00 katievansloten

N/A

JessAndRob's Review

2012-10-13T07:50:26-04:00 htrevo

N/A

HomeCookin1's Review

2012-06-27T14:05:03-04:00 ttsholland

N/A

ttsholland's Review

2012-05-10T12:42:59-04:00 lizardstew

excellent and will hold in the fridge for a couple days

Natalie137's Review

2011-07-18T14:19:35-04:00 Natalie137

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.

katievansloten's Review

2010-08-28T01:36:21-04:00 mamita

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.

ESmith6's Review

2010-08-28T01:32:53-04:00 DoggieMom

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.

nkyhky's Review

2010-08-11T21:33:32-04:00 Marsha2410

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).

Chicken and Glass Noodle Salad

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Ratings & Reviews

I Don't Understand All the Raves

htrevo's Review

mamita's Review

JessAndRob's Review

HomeCookin1's Review

ttsholland's Review

Natalie137's Review

katievansloten's Review

ESmith6's Review

nkyhky's Review

Chicken and Glass Noodle Salad

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Nutritional Information

How to Make It

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