Glass Noodle Salad With Shrimp Recipe

Name: Glass Noodle Salad With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces boneless skinless chicken breasts; 4 ounces dried bean threads (saifun) or 4 ounces dried angel hair pasta; 6 ounces shelled cooked baby shrimp, rinsed; ½ cup slivered red onion; ½ cup chopped pickled garlic (purchased or homemade); ¼ cup slivered bell pepper (red or yellow); 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped green onions; 3 tablespoons liquid from pickled garlic; 3 tablespoons lime juice; 2 tablespoons sugar; about 1 tablespoon asian fish sauce or about 1/2 teaspoon salt; 5 cups baby arugula leaves (5 oz.) or 5 cups baby mixed salad greens, rinsed and crisped (5 oz.)

Servings: persons

6 ounces boneless skinless chicken breasts
4 ounces dried bean threads (saifun) or 4 ounces dried angel hair pasta
6 ounces shelled cooked baby shrimp, rinsed
½ cup slivered red onion
½ cup chopped pickled garlic (purchased or homemade)
¼ cup slivered bell pepper (red or yellow)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
3 tablespoons liquid from pickled garlic
3 tablespoons lime juice
2 tablespoons sugar
about 1 tablespoon asian fish sauce or about 1/2 teaspoon salt
5 cups baby arugula leaves (5 oz.) or 5 cups baby mixed salad greens, rinsed and crisped (5 oz.)

1
In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil.
2
Meanwhile, rinse chicken; chop into 1/4-inch pieces.
3
Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes.
4
Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute.
5
Drain noodles and chicken; rinse with cold water and drain thoroughly.
6
In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion.
7
In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste.
8
Just before serving, combine dressing with noodle mixture.
9
Divide arugula equally among dinner plates, or arrange all on a large platter.
10
Mound glass noodle salad on or next to greens.
11
Drizzle any remaining dressing left in bowl over arugula.

333

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 13 ingredients. The key ingredients include: 6 ounces boneless skinless chicken breasts, 4 ounces dried bean threads (saifun) or 4 ounces dried angel hair pasta, 6 ounces shelled cooked baby shrimp, rinsed, ½ cup slivered red onion, and more.

Yes, Glass Noodle Salad With Shrimp falls under the Seafood 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 Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions