Now that we are in July, here in NY it's getting up to 97 degrees Fahrenheit. So basically, it's hot as balls and it doesn’t help that I run hot. I was really craving noodles but when it's that hot out along with being humid, boiling noodles, broth, and then eating it all is really just a daunting task. However, I will always try to find a loophole to enjoy some noodles. I was never one to eat cold noodles but for some reason I really loved this dish. It's extremely light, refreshing, and super tasty. If it were served hot or warm, I believe that it wouldn't do it any justice.
The sauce is really the glue that brings the dish together. Although the glass noodles and shredded chicken are really the best ingredients for this dish since they are light and clean, they are pretty interchangeable if you don't have them on hand. The sauce, on the other hand, is not. There aren't many ingredients in this sauce but each really mix well and complement each other. Each ingredient has a part to do in the sauce/marinade so changing one for another will affect its overall flavor.
It's sweet from the sugar and mirin, acidic from the lime, and has a savory umami flavor from fish sauce. It would be perfect for marinating a piece of meat with just those four components but since it is poured straight into a bowl of cold noodles, diluting the strong and intense flavor is best done with some cold water. Finally, adding in some carrots to enhance the sweetness and jalapenos for a little bit of spice is the way to go. But don’t worry if you're not a spice fan, since the water isn't hot, the spiciness doesn't come out in full force. Instead, it's just a nice tiny little sting at the end. However, if you really like your spice feel free to top your bowl of cold noodles with some more jalapenos!
Note: I only had jalapenos on hand but bird’s eye chili or red thai peppers are the best!
Cold Glass Noodles w. Shredded Chicken & Cucumbers
Serves 2 people
½ a package of Glass noodles, approx, 6 ounces or 170 grams
1 tablespoon of fish sauce
2 tablespoons of mirin
2 teaspoons of sugar
1 tablespoons of lime juice
½ cup of cold water
1 carrots, cut into matchsticks
1 jalapenos, thinly sliced
2 small cucumbers, cut into matchsticks or rounds
1 cup shredded chicken
Roughly chopped cilantro
Get a pot boiling with water and cook your glass noodles according to the instructions on the package. Once they are done, rinse them under cold water and set them aside.
In a bowl combine the fish sauce, water, mirin, sugar, and lime juice. Add in a couple of thinly sliced jalapenos and a few sticks of carrots that have been cut into matchsticks. Set aside and let it marinate.
Grab two bowls, and divide the noodles, chicken, carrots, and cucumber evenly into each bowl. Top with some roughly chopped cilantro and pour ½ your sauce/marinade into each bowl. Enjoy!