Hoisin-glazed chicken and glass noodle salad
Easy Prep

Hoisin-glazed chicken and glass noodle salad

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

2 Servings, 630 Calories/Serving

30 – 40 Minutes

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

In your bag

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

Chef's Tip

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

Nutrition per serving

Calories: 630, Protein: 45g (90% DV), Fiber: 8g (32% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 115mg (38% DV), Sodium: 1770mg (74% DV), Carbohydrates: 69g (23% DV), Total Sugars: 15g, Added Sugars: (Molasses): 3g (6% DV).
Contains: Fish, Tree Nuts

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.


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

Wash produce before use


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 the dressing

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


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; coat both sides with the 2 tablespoons hoisin and season lightly with salt and pepper.
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, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices.
While the chicken cooks and cools, prepare 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, toss together the glass noodles, cucumber, mint, cilantro, carrots, and as much dressing as you like (set aside any remaining dressing for serving). Season to taste with salt and pepper.



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