Crunchy Noodle Salad Recipe

Crunchy Noodle Salad


  • 2 pkt
  • 1 (480g)
    bbq chicken, shredded
  • 4 (100g)
    green onions (shallots), sliced thinly
  • 1/2 (700g)
    Chinese cabbage, shredded finely
  • 2 (240g)
    carrots, cut into match sticks
  • 1 (200g)
    red capsicum, sliced thinly
  • ¼ cup (35g)
    slivered almonds
  • ¼ cup (35g)
    sunflower kernels
  • ¼ cup (60mL)
    vegetable oil
  • 3 tsp
    caster sugar
  • 1 tbsp
    light soy sauce

How to Cook

Prep Time: 15 minutes | Cooking Time: 2 minutes
  1. Cook 1 pkt MAGGI 2 Minute Noodles Beef Wholegrain following packet directions; drain, rinse under cold water. Reserve.

  2. In a medium bowl, combine chicken, cooked noodles, green onions, cabbage, carrots, capsicum, almonds and sunflower kernels.

  3. For the dressing: combine vegetable oil, sugar and soy sauce in a medium sized bowl. Pour over salad and gently toss. Crumble remaining noodle cake over the salad and serve immediately