Hoisin-glazed chicken and glass noodle salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hoisin-glazed chicken and glass noodle salad

Dairy-Free, Gluten-Free, Soy-Free, Paleo

2 Servings, 680 Calories/Serving

15 Minutes

Bursting with Asian flavors, this main-course salad combines gluten-free noodles and chicken glazed with our paleo hoisin.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces glass (sweet potato) noodles
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket hoisin (almond butter - coconut aminos - pumpkin puree - dried plums - molasses - coconut vinegar - toasted sesame oil - kosher salt - granulated garlic)
  • 1 organic cucumber
  • 4 or 5 sprigs organic fresh mint
  • 4 or 5 sprigs organic fresh cilantro
  • 3 ounces organic shredded carrots
  • Sun Basket Thai dressing base (maple syrup - lime juice - fish sauce)
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories: 680, Protein: 31g (62% DV), Fiber: 5g (20% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 6g, Saturated Fat: 3.5g (18% DV), Cholesterol: 130mg (43% DV), Sodium: 1190mg (50% DV), Carbohydrates: 87g (29% DV), Total Sugars: 19g, Added Sugars: 11g (22% DV).
Contains: Fish (anchovy), Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the glass noodles

Bring a medium [large] sauce pot of water to a boil. Add the glass noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water.
While the water heats and the noodles cook, prepare the chicken.

2

Prep and cook the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; coat the chicken on both sides with 2 tablespoons [¼ cup] hoisin (set aside the remaining hoisin for serving) and season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Cut the chicken crosswise into ½-inch-thick slices.
While the chicken cooks and cools, prepare the glass noodle salad.

3

Make the glass noodle salad

  • Peel the cucumber, if desired. Cut the cucumber lengthwise into quarters, then thinly slice crosswise.
  • Strip the mint leaves from the stems.
  • Strip the cilantro leaves from the stems.
In a large bowl, toss together the glass noodles, cucumber, mint, cilantro, carrots, Thai dressing base, and as much sambal oelek as you like. Season to taste with salt and pepper.

Serve

Transfer the glass noodle salad to individual bowls, top with the chicken, and serve the remaining hoisin and any remaining sambal oelek on the side.
Kids Can!
  • Fill a sauce pot with water.
  • Time the glass noodles.
  • Strip the mint and cilantro leaves.