Glass noodle salad

Ingredients

• 100g of vermicelli thread noodles
• 3 cups of cooked shredded chicken
• 2 cups of green cabbage finely sliced
• 1 cucumber finely sliced
• 1 carrot finely sliced
• 2 green onions stem only finely sliced
• 1 cup of coriander roughly chopped
• 1 cup mint roughly chopped
• 1 cup cashew roughly chopped
• 1.5 lime zest
• 2 tbsp of lime juice
• 3/4 tsp of caster sugar
• 1/2 tsp of salt
• 3 tbsp of light soy sauce
• 3 tbsp of rice vinegar
• 1.5 tbsp of sesame seed oil
• 1.5 tbsp of canola oil
• 1.5 tbsp of kewpie mayonnaise
• 3/4 tsp of minced ginger
• 1/4 tsp of Chinese spice powder

Method

1. Soak noodles in boiling water for 5 minutes. Rinse with water and seperate with fingers. Place into bowl.
2. Add to the bowl the cabbage, shredded chicken, cucumber, green onions, coriander carrot and mint.
3. Cut cashews and add to a seperate bowl with the lime juice and zest. Mix. Add half of the cashews to the main salad bowl.
4. Add light soy sauce, rice wine vinegar, sesame seed oil, canola oil, kewpie mayonnaise, ginger and Chinese five spice powder to a glass jar. Place lid on mix.
5. Toss salad until combined and pour over salad dressing. Serve with the rest of the cashew crumble over the top

Product used in recipe

• Kewpie - Kewpie Mayonnaise
• Obento - Rice Wine Vinegar