Asian Chicken Noodle Salad Recipe

Asian Chicken Noodle Salad


  • 1 pkt
  • 500g
    chicken breast fillet, sliced
  • 2 tbsp
    soy sauce
  • 2 tsp
    ginger puree
  • 1 tbsp
    sweet chilli sauce
  • 1 tbsp
    vegetable oil
  • 4 (100g)
    spring onions (shallots), thinly sliced
  • 2 (240g)
    carrots, cut into matchsticks
  • 1 (500g)
    telegraph cucumber, deseeded, thinly sliced
  • 1 1/2 cups (120g)
    bean sprouts
  • 1 (200g)
    red capsicum, thinly sliced

How to Cook

Prep Time: 15 minutes | Cooking Time: 10 minutes
  1. Cook noodles following packet directions; drain, rinse under cold water and reserve. In a medium bowl combine chicken, soy sauce, ginger and sweet chilli sauce; marinate for 10 minutes. Heat a wok over high heat. Add oil and chicken, cook for 10 minutes or until browned and cooked through.

  2. In a large bowl combine reserved noodles, green onions, carrots, cucumber, bean sprouts, capsicum and cooked chicken. Serve.