Noodle Salad
By not-recognized
Published on 03 January 2023
This healthy Oriental chicken dish is an ideal choice for a speedy midweek meal.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 1 tbsp of sunflower oil
- 200 g of fine egg noodles
- 2 tbsp of lemon juice
- 3 cm of fresh ginger, peeled and finely grated
- 1 clove of garlic, crushed
- 1 small handful of coriander leaves
- 150 g of baby corn
- 2 tbsp of soy sauce
- 1 red pepper
- 2 tsp of honey
- 150 g of sugar snaps
- 2 cooked chicken breasts
- 6 spring onions
- 3 tsp of sesame oil
Method
Step 1
Cook the noodles in a pan of boiling water according to the pack instructions, then drain and rinse under cold running water. Drain thoroughly and place in a serving bowl and toss with 1 tsp of the sesame oil.Step 2
Cook the baby corn and sugar snap in a pan of boiling water for 2-3 minutes until they change colour. Drain and rinse in cold water. Slice in half and then place in the serving bowl with the noodles. De-seed and thinly slice the pepper and add to the bowl. Slice the spring onions on the diagonal and shred the chicken, add to the bowl and toss gently to mix.Step 3
In a small bowl, whisk together the remaining sesame oil, soy sauce, lemon juice, sunflower oil, garlic, honey and ginger. Pour over and toss gently to mix, Top with the coriander leaves to serve.