Chicken and Shrimp Glass Noodle Salad

Chicken and Shrimp Glass Noodle Salad
  • Prep Time: 15
  • Total Time: 20
  • Servings: 4.0

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About this Recipe

Sautéed shrimp and chicken tossed with bean thread noodles and smothered in a sweet yet spicy lime-chili dressing. Top with fresh cashews for some added crunch!


.25 lb (125 g) Bean thread noodles
1 tbsp (15 mL) Peanut or vegetable oil
1 tbsp (15 mL) Chopped garlic
1 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breast Portion, minced
6-8 Small shrimp, peeled and deveined
2 Green onions, chopped
2 tbsp (30 mL) Chopped fresh cilantro
2 tbsp (30 mL) Chopped fresh mint
½ Red pepper, thinly sliced
Shredded lettuce
3 tbsp (45 mL) Chopped toasted cashews
¼ cup (60 mL) Lime juice
3 tbsp (45 mL) Fish sauce
2 tsp (10 mL) Sugar
2 Red chilies


SOAK noodles in warm water for 15 minutes. Drain well and set aside.

MEANWHILE, heat oil in a large skillet. Add garlic and stir-fry for 30 seconds. Add chicken and shrimp and stir-fry for 2-3 minutes or until cooked through and the internal temperature of the chicken reaches 165°F (74°C). Remove from heat and transfer to a bowl with drained noodles. Add green onions, chopped herbs and red pepper.

WHISK together dressing ingredients, drizzle over the noodle mixture and toss. Serve over a bed of shredded lettuce. Sprinkle with chopped cashews and additional chilies if desired.


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