Glass Noodle Salad

And, because they’re made from mung bean flour, it’s gluten-free (make sure to read the ingredient list as cheaper varieties can be made from wheat). The dressing is the crowning glory to this recipe and it’s one I use as a dipping sauce for spring rolls – just add minced cucumber.

Serves 4
80g (2.5oz) bean thread noodle (cellophane noodle), soaked in hot water until soft (5 minutes), drain
3/4 cup chicken breast, steamed and shredded
10 shrimp, peeled, steamed and sliced in half
4 spring onions, chopped
1/2 cup coriander, roughly chopped
3/4 cup bean sprouts (or red pepper thinly sliced)
firm tofu, cubed and fried (optional)

Dressing –
2 green chillies, chopped
4 cloves garlic, minced
1/4 cup white vinegar
2 1/2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup water

Place all salad ingredients in a bowl and toss to combine. For the sauce, combine all ingredients and simmer in a saucepan for 5 minutes or until sugar is dissolved. Remove from heat and allow to cool 10 minutes. Pour over salad and mix well. Chill in the refrigerator 30 minutes before serving.

The Culinary Chase’s Note: You can make this salad early in the day allowing all the flavors to develop. I couldn’t find bean thread noodles and used rice vermicelli noodle. If you plan to leave in the fridge longer than 30 minutes before serving, remember to give it a toss. Enjoy!

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