Asian Glass Noodle Salad
Whether you're looking for a quick weekday lunch or a crowd-pleasing side dish for your next cookout, this fresh and vibrant Asian glass noodle salad is guaranteed to be a total hit!
Servings: 4
Calories: 286kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett und Messer
- Pfanne und Pfannenwender
- Schüssel
Zutaten
- 200 g Glass noodles (approx. 7 oz)
- 1,5 l Hot water
- 300 g Boneless skinless chicken breast (approx. 10.5 oz)
- 3 Carrots 200 g
- 1 Red bell pepper
- 1 Onion
- 2 Garlic cloves
- 5 tbsp Neutral cooking oil
- 2 tbsp Soy sauce
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Sweet paprika
- ½ tsp Hot paprika
- 2 tbsp Cashews or pine nuts optional
Zubereitung
- 200 g Glass noodles, 1,5 l Hot waterFirst, place the glass noodles in a large bowl, cover with hot water, and let them steep according to the package instructions. Drain and rinse under cold water to stop the cooking, then use kitchen shears to snip them into shorter, manageable pieces.
- 300 g Boneless skinless chicken breast, 5 tbsp Neutral cooking oil, 1 tsp Salt, ½ tsp Black pepperDice the chicken breast into bite-sized pieces. Heat 1 tbsp of oil in a skillet over medium-high heat, add the chicken, season with a pinch of salt and pepper, and cook until golden brown and cooked through. Set aside.
- 3 Carrots, 1 Red bell pepper, 1 Onion, 2 Garlic clovesPeel the carrots, rinse and pat dry the red bell pepper, and peel the onion and garlic cloves.
- Chop the vegetables into rough chunks, place them in the mixing bowl, and chop for 4 sec / speed 5.
- 5 tbsp Neutral cooking oilScrape down the sides of the bowl with a spatula, add 2 tbsp olive oil, and sauté for 4 min / 120°C (250°F) / speed 1.
- 5 tbsp Neutral cooking oil, 2 tbsp Soy sauce, 1 tsp Salt, ½ tsp Black pepper, 1 tsp Sweet paprika, ½ tsp Hot paprikaNext, add the spices—1 tsp salt, ½ tsp black pepper, 1 tsp sweet paprika, and ½ tsp hot paprika—along with 2 tbsp oil and 2 tbsp soy sauce. Stir for 15 sec / speed 1.
- 200 g Glass noodles, 300 g Boneless skinless chicken breastFinally, add the prepped glass noodles and chicken to a large serving bowl. Pour the sautéed vegetable mixture over top and toss everything together until well combined.
Notes
- If you'd like a little extra crunch, toast a handful of cashews or pine nuts in a dry skillet and scatter them over the salad right before serving.
- This glass noodle salad can be enjoyed warm or chilled straight from the fridge! Leftovers will keep well in the refrigerator for 1 to 2 days.
