Glass noodle salad with lime cashew crumble – Graham Elliot Store

Ingredients

• 100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles
• 3 cups shredded cooked chicken (about 1/2 store bought roast chicken)
• 2 packed cups (180g) green cabbage, finely sliced
• 1 cucumber, cut in half, sliced 3mm / 1/8″ thick on the diagonal
• 1 carrot, peeled then julienned
• 2 green onion stems, finely sliced on a diagonal
• 1 cup lightly packed coriander/cilantro leaves
• 1 cup lightly packed mint leaves
• 1 cup unsalted roasted cashew nuts, roughly chopped
• 1 1/2 tsp lime zest
• 2 tsp lime juice
• 3/4 tsp caster sugar / superfine sugar (sub ordinary / granulated)
• 1/2 tsp cooking/kosher salt
• 3 tbsp light soy sauce
• 3 tbsp rice vinegar
• 1 1/2 tbsp sesame oil
• 1 1/2 tbsp canola oil
• 1 1/2 tbsp kewpie mayonnaise (or other mayo)
• 1 tbsp hoisin sauce
• 3/4 tsp finely grated fresh ginger
• 1/4 tsp Chinese five spice powder