Chicken and Glass Noodle Salad

13 Reviews
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Photo: John Autry; Styling: Lindsey Ellis Beatty
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4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons peanuts)
By Ann Taylor Pittman
August 2010
RECIPE BY Cooking Light

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

Nutritional Information

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

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.

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Ratings & Reviews

I Don't Understand All the Raves

JessAndRob
July 19, 2015
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

ESmith6
January 20, 2014
N/A

mamita's Review

katievansloten
August 17, 2013
N/A

JessAndRob's Review

htrevo
October 13, 2012
N/A

HomeCookin1's Review

ttsholland
June 27, 2012
N/A

ttsholland's Review

lizardstew
May 10, 2012
excellent and will hold in the fridge for a couple days

Natalie137's Review

Natalie137
July 18, 2011
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

mamita
August 28, 2010
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

DoggieMom
August 28, 2010
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

Marsha2410
August 12, 2010
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).
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