How to make Asian Chicken Glass Noodle Salad - The name explains it all, it is really very delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Glass noodles (ग्लास नूडल्ज़ ), Chicken (चिकन)

Cuisine : Vietnamese

Course : Salads

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Asian Chicken Glass Noodle Salad Recipe Card

Asian Chicken Glass Noodle Salad

The food of the northern Vietnam is heavily influenced by China with its stir-fries and noodle-based soups. As you proceed south, there is more flavour, akin to Thailand and Cambodia. The tropical climate down south also sustains more rice paddies, coconut groves, jackfruit trees, and herb gardens. The food in southern Vietnam is typically sweeter. French colonization – from 18th century to 1954 - had its influence on Vietnamese food. It definitely left a lasting effect on the country and its people. 

For more recipes related to Asian Chicken Glass Noodle Salad checkout Warm Thai Noodle And Papaya Salad, Warm Thai Noodle And Papaya Salad, Thai Style Noodle Salad. You can also find more Salads recipes like Roasted Corn Salsa, Fruit & vegetable salad, Cucumber Salad Horiatiki, Paneer Sesame Salad.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Asian Chicken Glass Noodle Salad Recipe

  • Glass noodles 250 grams

  • Chicken 1/2 cup

  • Salt to taste

  • Crushed black peppercorns 1 teaspoon

  • Garlic chopped 2 tablespoons

  • Lemon juice 5 tablespoons

  • Oil 1 tablespoon

  • Sugar 1 teaspoon

  • Soy sauce 3 tablespoons

  • Coriander roots 8-10

  • Red chilli slit, seeded and finely chopped 1

  • Spring onion bulbs thinly sliced 4-5

  • Tomato cut into thin strips 1 medium

  • Carrot cut into thin strips 1 medium

  • Bean sprouts 1/4 cup

  • Spring onion greens chopped 1 tablespoon

  • Peanuts roasted and crushed 1/4 cup


Step 1

Heat sufficient water in a deep non-stick pan. Place the glass noodles in a bowl, add hot water and let the noodles soak for five to ten minutes.

Step 2

Combine the chicken breasts, salt, half teaspoon crushed peppercorns, garlic and one tablespoon lemon juice in a bowl and mix well. Set aside to marinate for five to ten minutes.

Step 3

Heat oil in another non-stick pan. Add marinated chicken and cook on low heat for four minutes. Flip and cook the other side for four minutes.

Step 4

To make the dressing, combine remaining lemon juice, sugar, salt, soy sauce and remaining crushed peppercorns in a bowl and mix well. Chop the coriander roots and add.

Step 5

Add red chilli and whisk well till sugar dissolves. Slice cooked chicken breasts.

Step 6

Drain the noodles and put into another bowl. Add spring onion bulbs, tomato, carrot, half the bean sprouts, half the spring onion greens, dressing, sliced chicken and toss to mix.

Step 7

Transfer the salad on a serving plate. Garnish with crushed peanuts, remaining bean sprouts, remaining spring onion greens and serve immediately.