Hoisin-glazed chicken with glass noodle and cucumber salad
Easy Prep

Hoisin-glazed chicken with glass noodle and cucumber salad

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

2 Servings, 570 Calories/Serving

30 – 40 Minutes

Bursting with the flavors of Vietnam, this main-course salad combines gluten-free noodles with chicken glazed with our paleo hoisin sauce.


  • 5 ounces glass noodles
  • 1 lime
  • Sun Basket paleo hoisin base (pumpkin puree - prunes - coconut aminos - almond butter - molasses - sesame oil - coconut vinegar - granulated garlic - salt)
  • 2 tablespoons fish sauce
  • 1 tablespoon sambal oelek (optional)
  • 3 or 4 boneless skinless chicken thighs (about 10 ounces total)
  • 1 cucumber
  • 3 or 4 sprigs fresh mint
  • 3 or 4 sprigs fresh cilantro
  • ¼ pound shredded carrots

Chef's Tip

If the cooked noodles start to clump, rinse them again with cold water to separate them.

Grill It

If you feel like firing up your backyard grill, go for it! Light a medium fire; cook the chicken directly over the heat, turning once, until charred and cooked through, 3 to 5 minutes per side.

Nutrition per serving



Cook the glass noodles

Bring a medium 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 hoisin, dressing, and chicken.


Prep the hoisin and dressing

  • Juice the lime. The juice will be divided between the hoisin and the dressing.
In a small bowl, stir together 1 teaspoon lime juice and the hoisin base. Measure out 2 tablespoons hoisin for the chicken. Set aside the rest for serving.
In another small bowl, stir together the fish sauce, remaining lime juice, 2 tablespoons water, and as much sambal oelek as you like. Set aside the dressing.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season lightly with salt and pepper and coat on both sides with the 2 tablespoons hoisin.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices.
While the chicken cooks and cools, finish the glass noodle salad.


Assemble the glass noodle salad

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into quarters, then crosswise into ¼-inch-thick pieces.
  • Strip the mint leaves from the stems; tear any larger leaves, keeping smaller ones whole.
  • Coarsely chop the cilantro.
In a medium bowl, combine the glass noodles, cucumber, mint, cilantro, carrots, and as much dressing as you like and toss to combine. Season to taste with salt and pepper.



Transfer the glass noodle salad to individual bowls and top with the chicken. Serve the remaining hoisin and dressing on the side.

Protein: 44g (88% DV), Fiber: 8g (32% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2g (10% DV), Cholesterol: 115mg (38% DV), Sodium: 1780mg (74% DV), Carbohydrates: 64g (21% DV), Total Sugars: 11g, Added Sugars (Molasses): 1g (2% DV).
Contains: Fish, Tree Nuts