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Glass-Noodle Salad With Chicken

Glass-Noodle Salad With Chicken recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 262.5
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. 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.
Ingredients
  • 4 ounce Mung bean noodles
  • 6 ounce Med shrimp
  • 1 tablespoon Vegetable oil
  • 1 Whole chicken breast - boned, skinned, chopped
  • Salt
  • Fresh ground black pepper
  • 1 Red fresh serrano chile - chopped
  • 1 Green fresh serrano chile - chopped
  • 3 tablespoon Lime juice
  • 2 tablespoon Nam pla (Thai fish sauce)
  • 1 teaspoon Sugar
  • 3 Shallots - peeled and thinly sliced
  • 1/4 cup Fresh coriander leaves
  • Lettuce for garnish
  • Crisp fried shallots (opt.) - for garnish
Directions
  1. 1
    Cover the mung bean noodles with warm water and let them soak until soft and pliable, about 15 minutes.
  2. 2
    Drain the soaked noodles and add them to a large pot of boiling water.
  3. 3
    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.
  4. 4
    Drain the noodles and rinse immediately with cold water to stop the cooking process. Chill until ready to use.
  5. 5
    In a separate pot of boiling water, blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool.
  6. 6
    Heat the vegetable oil in a wok or large skillet over medium-high heat.
  7. 7
  8. 8
    Season the chicken with salt and freshly ground black pepper to taste. Remove from heat and allow to cool.
  9. 9
    In a large mixing bowl, whisk together the chopped red and green serrano chiles, lime juice, fish sauce, sugar, sliced shallots, and coriander leaves.
  10. 10
    Add the cooled chicken, blanched shrimp, and chilled noodles to the dressing mixture. Toss well to combine.
  11. 11
    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.

Keywords: thai, salad, chicken, shrimp, glass noodles, vermicelli, mung bean, lime, fish sauce, fresh, summer, light, healthy, asian, dinner, quick, easy, spicy, zesty, vegetables
Read it online: https://www.chefs-mate.com/recipe/glass-noodle-salad-with-chicken/