Thai-Inspired Glass Noodle Salad

Name: Thai-Inspired Glass Noodle Salad
Total time: 25 min
Yield: 2 people
Ingredients: 3.5 oz Clear Noodles; 0.5 lb Minced Chicken; 1 pc Cucumber; 1 pc Carrot; 1 pc Fresh Red Chilli; 2 pc Spring Onion; 0.5 cup Fresh Coriander; 0.25 cup Fresh Mint; 2 pc Garlic; 3 tbsp Lemon; 2 tbsp Fish Sauce; 1 tbsp Sugar Syrup

Dairy-FreeUnder 30 MinsBalanced • Low Calorie • High ProteinDinnerPan-Asian • Thai

Easy

25min

320kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A light, refreshing, and zesty make-ahead salad featuring bouncy glass noodles, minced chicken, crunchy vegetables, and a bright citrus dressing.

This vibrant Thai-Inspired Glass Noodle Salad is the perfect balance of zesty, savory, and refreshing flavors. Known as a variation of Yum Woon Sen, this light dish combines tender glass noodles, lean protein, and incredibly fresh, crunchy vegetables. It completely skips heavy sauces in favor of a bright dressing made from fresh lemon juice, fish sauce, and a touch of sweetness. Ideal for meal prep, the Thai-Inspired Glass Noodle Salad actually tastes better as it sits in the fridge, allowing the noodles to soak up all the tangy, herbaceous goodness from the mint and coriander. If you are looking for a satisfying yet perfectly light dinner that requires no reheating, this is a winner!

Ingredients

100 g Clear Noodles
200 g Minced Chicken (about 1/2 lb)
1 pc Cucumber (medium, thinly sliced)
1 pc Carrot (medium, julienned or grated)
1 pc Fresh Red Chilli (finely chopped, to taste)
2 pc Spring Onion (thinly sliced)
15 g Fresh Coriander (about 1/2 cup, chopped)
10 g Fresh Mint (about 1/4 cup, roughly chopped)
2 pc Garlic (cloves, minced)
45 ml Lemon (juice of 1 to 2 lemons)
30 ml Fish Sauce
15 ml Sugar Syrup

Instructions

1
Soak the clear noodles in a bowl of boiling water for about 3-5 minutes until soft and transparent. Drain well and rinse under cold running water to stop the cooking process, then set aside in a large mixing bowl.
2
Heat a lightly oiled skillet over medium heat. Add the minced chicken and a pinch of salt, stirring continuously to break it up. Cook for 5-7 minutes until fully cooked through. Let it cool slightly, then add it to the bowl with the noodles.
3
In a small bowl, whisk together the lemon juice, fish sauce, sugar syrup, minced garlic, and chopped fresh red chilli to create the dressing.
4
Add the sliced cucumber, grated carrot, spring onion, fresh coriander, and fresh mint to the mixing bowl containing the noodles and chicken.
5
Pour the dressing over the salad and toss thoroughly to ensure everything is evenly coated.
6
Cover the bowl and store the salad in the refrigerator. It can be served immediately, but resting it in the fridge allows the flavors to deepen beautifully.

Chef's Tips

•Use kitchen scissors to cut the long glass noodles a few times after draining; this makes the salad much easier to toss and eat.
•If you want to add some crunch, sprinkle over some of your roasted sesame seeds or some chopped raw cashews right before serving.
•Taste the dressing before mixing it into the salad. If it's too tart, add a tiny bit more sugar syrup; if it needs more saltiness, add a splash more fish sauce.

More recipes you might like

Recipe By

Kitchen Buddy Chef