Hoisin-glazed chicken and glass noodle salad

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

Easy Prep

Hoisin-glazed chicken and glass noodle salad

Soy-Free, Family-Friendly, Gluten-Free, Paleo, Dairy-Free

2 Servings, 600 Calories/Serving

30 – 45 Minutes

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

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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
  • 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
  • 3 ounces shredded carrots (see Market Watch note)

Chef's Tip

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

Ingredient IQ

Adding sambal oelek is one of our favorite ways to lend heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it.

Market Watch
Because organic shredded carrots can be in short supply, you may receive whole carrots or broccoli slaw in your bag instead. They all taste equally delicious. If whole carrots, trim the ends, peel, and use the coarse holes of a box grater to coarsely grate. If broccoli slaw, follow the instructions as written for the shredded carrots.

Nutrition per serving

Calories: 600, Protein: 28g (56% DV), Fiber: 6g (24% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 90mg (30% DV), Sodium: 1110mg (46% DV), Carbohydrates: 81g (27% DV), Total Sugars: 12g, .
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 [2 tsp] lime juice. Measure out 2 tablespoons [¼ cup] 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 [¼ cup] 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 [¼ cup] hoisin 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. Working in batches if needed, 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. Add more oil between batches if needed.
While the chicken cooks and cools, prepare the glass noodle salad.


Make the glass noodle salad

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ¼-inch-thick slices, the slices crosswise into ¼-inch pieces.
  • Strip the mint leaves from the stems; tear any larger leaves, keeping smaller ones whole.
  • Coarsely chop the cilantro.
In a large 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.

Kids Can!

  • Juice the lime.
  • Stir together the hoisin.
  • Strip and tear the mint leaves.
  • Toss the salad.

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