Glass noodle salad (cellophane / bean thread noodles)

Ingredients

• 100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles (Note 1)
• 3 cups shredded cooked chicken (about 1/2 store bought roast chicken) (Note 2)
• 2 packed cups (180g) green cabbage, finely sliced
• 1 cucumber, cut in half, sliced 3mm / 1/8″ thick on the diagonal
• 1 carrot, peeled then julienned
• 2 green onion stems, finely sliced on a diagonal
• 1 cup lightly packed coriander/cilantro leaves
• 1 cup lightly packed mint leaves
• 1 cup unsalted roasted cashew nuts, roughly chopped
• 1 1/2 tsp lime zest
• 2 tsp lime juice
• 3/4 tsp caster sugar / superfine sugar (sub ordinary / granulated)
• 1/2 tsp cooking/kosher salt
• 3 tbsp light soy sauce
• 3 tbsp rice vinegar
• 1 1/2 tbsp sesame oil
• 1 1/2 tbsp canola oil
• 1 1/2 tbsp kewpie mayonnaise (or other mayo) (Note 3)
• 1 tbsp hoisin sauce
• 3/4 tsp finely grated fresh ginger
• 1/4 tsp Chinese five spice powder (Note 4)

Steps

1. Glass noodles: Place dry noodles in a bowl and cover with freshly boiled water. Leave for 3 to 4 minutes or until transparent and softened. Drain using a colander, rinse under tap water (for rapid cool and reduce stickiness) then detangle using your fingers. Drain thoroughly before use. Set aside to fully cool.
2. Lime cashew crumble: Place ingredients in a bowl and toss. (No marinating time needed)
3. Dressing: Place ingredients in a jar and shake until well combined.
4. Salad: Place glass noodle salad ingredients in a large bowl. Pour over dressing, toss well. Add half the cashews, toss again.
5. Serve: Transfer to a large salad bowl or individual bowls. Sprinkle with remaining lime cashew crumble and serve!