Recipe Exchange: Amelia Gene’s glass noodle salad with lime–cashew crumble
Amelia Gene's Glass Noodle Salad on Wednesday, Dec. 10, 2025. (Mark Weber/The Daily Memphian)
The holidays are a time when many home cooks prepare tried-and-true recipes that remind them of family.
The mainstay on the at-home holiday menu each year for Amelia Gene’s head chef Nate Henssler and his wife Jessica is such a dish — a mung bean noodle salad that Jessica Hennsler learned to make when she was very young.
“I’m half Thai. My mom was born in Phuket and came to the U.S. after meeting my dad when he was in the service,” Jessica Henssler said. “I only lived with her until I was five, but nearly all my memories of her are in the kitchen or at the Thai restaurant where she worked at Fort Bragg. That’s where I first fell in love with food.”
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Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
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