This refreshing Glass-Noodle Salad combines the best of Thai flavors with a light, satisfying texture. The dish features slippery, chewy mung bean noodles tossed with tender chicken breast and quick-cooked shrimp, all bound together by a zesty dressing of lime juice, fish sauce, sugar, and fresh serrano chiles. The sharp bite of fresh shallots and the herbaceous note of coriander leaves elevate the profile, creating a perfect balance of sweet, sour, and spicy. It’s an ideal weeknight dinner that comes together in under 40 minutes, offering a healthy yet filling option for hot summer evenings or a light lunch. Serve it chilled over crisp lettuce for maximum freshness and crunch.
Glass-Noodle Salad With Chicken
Description
This refreshing Glass-Noodle Salad combines the best of Thai flavors with a light, satisfying texture. The dish features slippery, chewy mung bean noodles tossed with tender chicken breast and quick-cooked shrimp, all bound together by a zesty dressing of lime juice, fish sauce, sugar, and fresh serrano chiles. The sharp bite of fresh shallots and the herbaceous note of coriander leaves elevate the profile, creating a perfect balance of sweet, sour, and spicy. ItâÂÂs an ideal weeknight dinner that comes together in under 40 minutes, offering a healthy yet filling option for hot summer evenings or a light lunch. Serve it chilled over crisp lettuce for maximum freshness and crunch.Ingredients
Directions
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Cover the mung bean noodles with warm water and let them soak until soft and pliable, about 15 minutes.
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Drain the soaked noodles and add them to a large pot of boiling water.
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Reduce heat to medium and cook the noodles until they are plump and glass-like, about 2 minutes. For a crunchier texture, blanch for only 5 to 10 seconds.
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Drain the noodles and rinse immediately with cold water to stop the cooking process. Chill until ready to use.
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In a separate pot of boiling water, blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool.
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Heat the vegetable oil in a wok or large skillet over medium-high heat.
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Season the chicken with salt and freshly ground black pepper to taste. Remove from heat and allow to cool.
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In a large mixing bowl, whisk together the chopped red and green serrano chiles, lime juice, fish sauce, sugar, sliced shallots, and coriander leaves.
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Add the cooled chicken, blanched shrimp, and chilled noodles to the dressing mixture. Toss well to combine.
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Serve the salad over a bed of shredded lettuce and garnish with crisp fried shallots if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 262.5kcal
- % Daily Value *
- Total Fat 7.3g12%
- Saturated Fat 1.2g6%
- Cholesterol 249.0mg83%
- Sodium 1033.5mg44%
- Total Carbohydrate 16.6g6%
- Dietary Fiber 1.1g5%
- Sugars 0.8g
- Protein 35.5g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles may absorb more dressing over time, so you may need to add a splash of water or extra lime juice before serving.
Substitutions: If you cannot find mung bean noodles (vermicelli), rice noodles are a suitable alternative. For a vegetarian version, omit the shrimp and chicken and add extra tofu or beans.
Heat Level: Adjust the amount of serrano chiles based on your spice tolerance. Remove the seeds and membranes for a milder flavor.
