Glass noodle chicken salad

Glass noodle chicken salad

Chinese Unchopped
30 mins
Martin Poole

Mung bean vermicelli are a type of glass noodle and become almost transparent when cooked. They provide a slightly ‘jelly-like’ bite to a dish and a great texture for salads and soups. Light, fresh and healthy-tasting, this is one salad I could happily eat for lunch every day, though it also works well as a dinner party side or as an accompaniment to a summer barbecue.


Quantity Ingredient
100g mung bean vermicelli
100g chicken breast or thigh
1/2 carrot
1/2 cucumber
2 spring onions
1 tablespoon sesame seeds

The dressing

Quantity Ingredient
2 tablespoons light soy sauce
1 1/2 teaspoons chinkiang black rice vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon chicken stock
1 tablespoon sesame paste
2 tablespoons chilli oil
1/2 teaspoon sichuan peppercorns, crushed
1 teaspoon sesame oil


  1. Put the mung bean vermicelli in a bowl, cover with hot water and leave to soak for 5 minutes, until the noodles have softened but are still al dente. Remove from the water and leave to dry on a clean tea towel.
  2. Bring a saucepan filled with water to a boil, add the chicken and poach for 7–10 minutes, or until cooked through. Remove from the pan, drain and slice into thin shreds.
  3. Cut the carrot, cucumber and spring onions into fine matchsticks.
  4. Toast the sesame seeds in a dry wok until fragrant and golden brown (about 2–3 minutes), then set aside.
  5. Put all the dressing ingredients in a small bowl and mix together well.
  6. Place all the salad ingredients except the sesame seeds in a separate bowl, pour over the dressing and mix together until everything is evenly coated. Transfer the dressed salad to a serving plate and scatter over the toasted sesame seeds to finish. Serve.


  • Try varying this dish by switching the noodles for sweet potato, spinach or cassava noodles instead.
School of Wok
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