Glass Noodle Surf and Turf Salad
Chilled glass noodle salad combining shrimp and chicken breast with crisp vegetables, sprouts, and fresh herbs in a lime-chili dressing. Peanuts and sesame oil add richness to this Southeast Asian-inspired dish with balanced sweet, sour, salty, and spicy flavors.
Ingredients
- 3 ½ oz glass noodles
- 16 shrimp, raw, peeled
- 2 chicken breast fillet
- 1 ½ oz peanuts
- 5 tbsp canola oil
- salt
- pepper
- 2 shallot
- 7 oz tomatoes, cherry or party variety
- 1 cucumber
- 7 oz mung sproutsbean sprouts1:1similar texture and nutrition
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- 1 red chili
- ½ pot basil, Thai or regular
- ½ pot cilantro
- 4 tbsp lime juice
- 3 ½ oz sweet chili sauce, Asian style
- 2 tbsp fish sauce(optional)
- 4 tbsp soy sauce
- 2 tbsp sesame oil, toasted
- 1 tbsp shrimp and prawn spice blend
Instructions
- 1
Thaw shrimp at room temperature for about 2 hours, rinse cold, pat dry, peel, and devein.
- 2
Wash chicken breasts, pat dry, cut into bite-sized pieces, and season with salt and pepper.
- 3
Toast peanuts in a dry pan, remove, and coarsely chop.
- 4
Heat canola oil in a pan and brown chicken pieces on all sides until golden; remove and set aside.
- 5
Season shrimp with the spice blend, add more oil to the pan, and cook shrimp for 2-3 minutes; remove and let cool.
- 6
Peel and thinly slice shallots. Wash and halve tomatoes. Wash, pat dry, and thinly slice cucumber. Thoroughly wash sprouts and drain well.
- 7
Wash chili, halve lengthwise, remove seeds, and finely dice. Wash herbs, shake dry, and strip leaves from stems.
- 8
Whisk lime juice, sweet chili sauce, diced chili, fish sauce, and soy sauce together; whisk in canola oil and sesame oil.
- 9
Pour boiling water over glass noodles, let soften for about 4 minutes, drain in a sieve, rinse with cold water, and drain well.
- 10
Roughly cut noodles with scissors and toss with dressing.
- 11
Mix in cucumber, tomatoes, sprouts, shallots, chicken, shrimp, and herbs, reserving some herbs for garnish.
- 12
Plate salad, sprinkle with chopped peanuts, and garnish with Thai basil before serving.
Tips
Pat shrimp and chicken completely dry before cooking for better browning and texture.
Keep cooked proteins separate until assembly to maintain individual flavors.
Rinse hot noodles with cold water to stop cooking and prevent clumping.
Reserve herb garnish until serving to preserve freshness and color.
Good to Know
Refrigerate in airtight container up to 2 days. Noodles and dressing hold better than fresh vegetables; consider storing separately and combining just before serving.
Prepare and cook proteins, chop vegetables, and make dressing up to 1 day ahead. Assemble noodles with dressing 2-4 hours ahead. Add fresh vegetables and herbs within 1 hour of serving.
Serve cold or at room temperature on individual plates garnished with peanuts and fresh basil.
Common Mistakes
Skip thawing shrimp properly to avoid rubbery texture from uneven cooking.
Overcook noodles to avoid mushy, broken texture.
Add dressing too early to avoid soggy salad; toss just before serving.
Skip drying proteins thoroughly to avoid steaming instead of browning in the pan.
Substitutions
Nut-Free Alternatives
General Alternatives
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