Thai Chicken & Noodle Salad

Whenever the mercury starts to rise, our dinners become lighter and lighter. That means more and more salads; salads of all kinds. My newest salad was a Thai chicken and noodle salad with vegetables. I was looking for soba noodles, but couldn’t find them, so I used glass noodles instead. It was a nice summer meal to enjoy out on our beloved deck.

Glass noodles, also known as cellophane or vermicelli noodles, originated in China and have a long history in East and Southeast Asian cuisine. They are typically made from mung bean starch, though some versions use sweet potato starch. The noodles were introduced to various regions by Chinese immigrants and have become a staple ingredient in different cultures.  Chinese immigrants spread the use of glass noodles to other regions, including Japan (where they are called harusame), Samoa, and French Polynesia. Glass noodles are now a popular ingredient in a wide range of dishes, from soups and stir-fries to hot pots, across East and Southeast Asia.

Glass noodles are smoother, softer, and more slippery than wheat noodles. (Plus, they’re gluten-free, but always double check the ingredient list and potential cross-contamination details on the package.) These starch noodles are bouncy and chewy, with a relatively neutral taste, so they’re all about texture. Glass noodles are generally considered healthier than rice due to their lower calorie and carbohydrate content. They are also lower in the glycemic index than rice. However, the overall nutritional value of noodles, including glass noodles, depends heavily on how they are prepared and the ingredients they are paired with.

Thai Chicken & Noodle Salad

You can eat this salad cold or warm. Either way, it will be delicious and something different. I made it with chicken, but you can substitute tofu or shrimp too, if you prefer.

1 lb chicken breast, cooked and shredded

1/2 red bell pepper, cut into thin matchsticks

1/2 yellow bell pepper, cut into thin matchsticks

1/2 can baby corn, cut into pieces

1/2 can water chestnuts, drained

1 TBSP garlic

2 TBSP Siracha sauce or fish sauce

2 tsp ginger

1/4 red pepper flakes or to taste

1/2 cup olive or canola oil

2/3 cup green onions

1/4 cup lime juice

1/4 cup fresh basil, chiffonade

1/4 cup lemon verbena, chiffonade, optional

Asian noodles of your choice

Cook the noodles according to the directions on the package.

Combine the most of the oil, Siracha sauce, garlic, ginger, lime juice, red pepper flakes, basil, lemon verbena (if using) and most of the green onions and mix together well.

Shred the cooked chicken and set aside.

In a hot skillet with oil, add the peppers, baby corn and water chestnuts. Cook for about 5 minutes, or until the vegetables begin to soften, stirring frequently.

Add the chicken and sauce and mix together thoroughly. When everything is heated serve over the cooked noodles and top with the remaining green onions. Enjoy.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.