Cold Cellophane Noodles with Chicken
Submitted by lizskipp
Cold cellophane noodle salad with soy-ginger marinated chicken, crisp asparagus, and cucumber in a spicy wasabi dressing. A light, refreshing Asian noodle bowl for warm weather.
YIELD
4 servingsPREP
4 hrsCOOK
30 minREADY
4 hrsGlass noodles, slippery and cool, tossed with soy-ginger marinated chicken and a wasabi dressing that sneaks up on you with just the right amount of heat.
This cold noodle salad is all about contrast: tender chicken against crunchy asparagus and cucumber, earthy spinach beneath those glossy bean threads, and that nutty sesame oil tying it all together.
It takes a little planning with the four-hour marinade, but the actual hands-on work is minimal.
Serve it as a stunning composed salad on a bed of fresh spinach for a light dinner or impressive lunch.
Pro Tips
- Don’t skip the wasabi resting time. Letting it sit for 5 minutes activates the heat and gives the dressing its signature kick.
- Cut everything into similar-sized pieces (about 2 inches) for a clean, professional presentation.
- Bean thread noodles can clump after draining. Toss them with a tiny drizzle of sesame oil right away to keep them separated.
Ingredients
Directions
Make the marinade: Combine the marinade ingredients, mix well, and place in a non-reactive dish.
Place the chicken breast into the marinade, turning it over to make sure it’s coated on both sides.
Cover and refrigerate for 4 hours.
Drop the bean threads into the hot water.
Stir and let sit for 10 minutes or until the noodles are glassy and soft.
Drain, run under cold water, and reserve.
Make the dressing: In a small bowl, mix together the wasabi powder, and 1 tablespoon of water.
Let sit 5 minutes. Add the rice wine vinegar, soy sauce, sugar, and sesame oil.
Mix well.
Thinly slice the chicken breast.
Toss together the noodles, chicken, asparagus, cucumbers, and the dressing.
Place a nest of spinach on a salad plate.
Make a small amount of noodle salad in the center of the spinach.
Garnish with green onions.
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