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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.
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Ingredients

  • 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

Method

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.

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