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Noodle Salad

Noodle Salad

    4 serving
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This healthy Oriental chicken dish is an ideal choice for a speedy midweek meal.

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Ingredients

  • 200g fine egg noodles
  • 3 tsp sesame oil
  • 150g baby corn
  • 150g sugar snaps
  • 1 red pepper
  • 6 spring onions
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice
  • 1 tbsp sunflower oil
  • 1 clove garlic, crushed
  • 2 tsp honey
  • 3 cm fresh ginger, peeled and finely grated
  • 2 cooked chicken breasts
  • 1 small handful coriander leaves

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.

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