A substantial salad with crunchy raw veg and a killer dressing my Chicken & Glass Noodle Salad is simply delicious!

When I lived in Auckland I had a favourite dish at the Ponsonby Food Court and I used to get it most Sunday nights with my flatties. It was just so good

Chicken & Glass Noodle Salad is an ode to that incredible chicken salad. It has a base of vermicelli noodles, sticky chicken, crunchy veg and it’s the dressing that pulls it all together.

Ingredients:

Vermicelli (glass) noodles. You could substitute for udon noodles, follow packet directions for cooking.
Mini Spring rolls. I buy these from the frozen section at countdown supermarket
Iceberg lettuce. Or substitute for green cabbage
Carrot
Mung beans
Chicken thigh or breast, sliced
Sweet chilli sauce
Sweet soy or soy sauce
Oil for frying
Salt
Cashew nuts or peanuts
coriander
Sliced chilli, optional
White vinegar, or rice vinegar
White sugar, or brown sugar
Lemon or lime juice
Fish sauce, or you can use salt

How to make Chicken & Glass Noodle Salad :

Preheat the oven as per the spring roll instructions temperature. Make your salad dressing by mixing all ingredients together in a jar and shaking, taste and adjust seasoning if needed. Soak your glass noodles in boiling water for 15 mins until rehydrated. Then drain and leave to cool.

Place the Spring rolls in to cook. Place a pan over a medium heat, add the oil, add the sliced chicken, cook for a couple of minutes, then add the garlic, the sweet chilli and the soy. If you are using soy sauce, you wont need to add salt, but if using sweet soy, add a generous pinch of salt. Keep cooking until chicken is cooked through and looking inviting!

When ready to assemble, take a bowl, add a base of glass noodles, add a ramekin of dressing, layer up your veg, top with chicken, sprinkle with crushed cashews, a sprinkle of coriander, and sliced . chilli. When eating tip the dressing over, mix well and devour!

If you are looking for more delicious dinner recipes, check out my posts for Beef Satay & Caramel Chilli Chicken.

Common questions about Chicken & Glass Noodle Salad :

What if I don’t like chicken? You can use pork, beef or even diced tofu.

What wine would match this dish? I would go a Riesling on the sweet side.

Chicken & Glass Noodle Salad

Servings 2

Author Jana Macpherson

Ingredients

100 grams vermicelli glass noodles
6 mini Spring rolls
¼ iceberg lettuce thinly sliced
1 carrot julienned
Handful of mung beans
400 grams chicken thigh or breast sliced
1 Tablespoon Sweet chilli sauce
1 teaspoon sweet soy or soy sauce
½ teaspoon oil
Pinch of salt

Garnish

Handful of cashew nuts
Handful of coriander
Sliced chilli optional

Dressing

2 tablespoons white vinegar or rice vinegar
4 teaspoons of white sugar
4 tablespoons of lemon or lime juice
4 tablespoons fish sauce

Instructions

Preheat the oven as per the spring roll instructions temperature.
Make your salad dressing by mixing all ingredients together in a jar and shaking, taste and adjust seasoning if needed.
Soak your glass noodles in boiling water for 15 mins until rehydrated. Then drain and leave to cool
Place the Spring rolls in to cook
Place a pan over a medium heat, add the oil, add the sliced chicken, cook for a couple of minutes, then add the garlic, the sweet chilli and the soy. If you are using soy sauce, you wont need to add salt, but if using sweet soy, add a generous pinch of salt. Keep cooking until chicken is cooked through and looking inviting!
When ready to assemble, take a bowl, add a base of glass noodles, add a ramekin of dressing, layer up your veg, top with chicken, sprinkle with crushed cashews, a sprinkle of coriander, and sliced chilli
When eating tip the dressing over, mix well and devour!