Glass-Noodle Salad With Chicken

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.

Cooking Method: Boiling, Stir Frying

Cuisine: Thai

Courses: Salads

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. 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.

Directions

1
Cover the mung bean noodles with warm water and let them soak until soft and pliable, about 15 minutes.
2
Drain the soaked noodles and add them to a large pot of boiling water.
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
Drain the noodles and rinse immediately with cold water to stop the cooking process. Chill until ready to use.
5
In a separate pot of boiling water, blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool.
6
Heat the vegetable oil in a wok or large skillet over medium-high heat.
7
Add the chopped chicken breast to the wok and sauté until it loses its pink color, breaking it into small morsels as it cooks.
8
Season the chicken with salt and freshly ground black pepper to taste. Remove from heat and allow to cool.
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
Add the cooled chicken, blanched shrimp, and chilled noodles to the dressing mixture. Toss well to combine.
11
Serve the salad over a bed of shredded lettuce and garnish with crisp fried shallots if desired.

Nutrition Facts

Servings 4 servings

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.

Read it online: https://www.chefs-mate.com/recipe/glass-noodle-salad-with-chicken/