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

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. 

Asian Chicken Glass Noodle Salad Recipe Card

Asian Chicken Glass Noodle 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.