Glass-Noodle Salad with Chicken Recipe

Name: Glass-Noodle Salad with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces mungbean noodles; 6 ounces shrimp shelled and deveined; 1 tablespoon vegetable oil; 1 each chicken breasts boned, skinned, chopped; 1 x salt; 1 x black pepper freshly ground; 1 each serrano chiles red, chopped; 1 each serrano chiles green, chopped; 3 tablespoons lime juice; 2 tablespoons fish sauce nam pla; 1 teaspoon sugar; 3 each shallots peeled and thinly sliced; 1/4 cup cilantro; 1 x lettuce for garnish; 1 x shallots crisp, fried, optional, for garnish

Servings: persons

4 ounces mungbean noodles
6 ounces shrimp shelled and deveined
1 tablespoon vegetable oil
1 each chicken breasts boned, skinned, chopped
1 x salt
1 x black pepper freshly ground
1 each serrano chiles red, chopped
1 each serrano chiles green, chopped
3 tablespoons lime juice
2 tablespoons fish sauce nam pla
1 teaspoon sugar
3 each shallots peeled and thinly sliced
1/4 cup cilantro
1 x lettuce for garnish
1 x shallots crisp, fried, optional, for garnish

1
Cover noodles with water until soft and pliable, about 15 minutes.
2
Drain.
3
Add noodles to a large pot of boiling water.
4
Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes).
5
For a crunchy texture, just dip them in boiling water for 5 to 10 seconds.
6
Drain and rinse with cold water.
7
Chill.
8
In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink.
9
Remove and cool.
10
Add oil to a wok or skillet.
11
Add chicken; saute until it loses its pink color.
12
Break into small morsels.
13
Season with salt and pepper to taste.
14
Cool.
15
Mix together chiles, lime juice, nam pla, sugar, shallots and coriander.
16
Add chicken, shrimp and chilled noodles; mix well.
17
Serve over a bed of shredded lettuce.
18
Garnish with crisp fried shallots.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces mungbean noodles, 6 ounces shrimp shelled and deveined, 1 tablespoon vegetable oil, 1 each chicken breasts boned, skinned, chopped, and more.

Yes, Glass-Noodle Salad with Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Glass-Noodle Salad with Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions