Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Honey and Sesame Chicken Noodle Salad…
Honey and Sesame Chicken Noodle Salad with Ginger Clementine Dressing

Honey and Sesame Chicken Noodle Salad with Ginger Clementine Dressing

Brought to you by: Lisa Faulkner
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Lisa Faulkner has brought us a real winner-winner chicken dinner with this great-value, quick and oh-so-tasty honey and sesame chicken noodle salad. Tender shredded chicken is coated in a honey and sesame glaze and tossed with egg noodles, crunchy fresh veg and a bright ginger clementine dressing. It’s great eaten immediately or served cold for lunch the next day.
Share recipe


  • 800g chicken drumsticks
  • 200g medium egg noodles
  • 2 tbsp runny honey
  • 2 tbsp sesame oil
  • 2 clementines, juiced
  • 1 garlic clove, grated or crushed
  • ¼ tsp ground ginger
  • 50ml light soy sauce
  • 150g carrots, peeled (approx. 2 medium carrots)
  • 40g sugar snap peas
  • ¼ red cabbage, thinly shredded
  • 20g coriander, leaves only, roughly chopped
  • 2 tsp sesame seeds, toasted


Step 1

Preheat the oven to 180°C/160°C fan/gas 4 and line a large baking tray with baking paper. Season the chicken drumsticks all over with a generous pinch of salt and coarse ground black pepper and place them on the baking tray. Roast in the oven for 30-35 mins until cooked through, then set aside to cool on the tray.

Step 2

Bring a pan of water to the boil and cook the noodles according to the pack, then rinse them under cold running water, shake dry and set aside.

Step 3

In a small bowl, combine the honey, 1 generous tbsp sesame oil and a pinch of salt. Remove the skin from the drumsticks and then, using a fork or your hands, shred the meat off the bones back onto the baking tray, then drizzle over the sesame honey marinade and mix well. Set aside.

Step 4

In a large serving bowl, combine the clementine juice, garlic, ginger, soy sauce and remaining scant tbsp sesame oil. Add the noodles to the bowl and mix well.

Step 5

Using a potato peeler, peel the carrots into thick ribbons. Add the sugar snap peas and red cabbage to the serving bowl along with the carrot ribbons, chicken and ⅔ of the chopped coriander. Toss everything together thoroughly, season to taste and serve sprinkled with sesame seeds and the remaining coriander.

Shop the ingredients

You might like

    The reviews are in: