Spicy Chicken Noodle Salad Recipe

Spicy Chicken Noodle Salad


  • 2 pkts
  • 2 tbsp
    salt reduced soy sauce
  • 1 tsp
    ginger puree
  • 1 tsp
    brown sugar
  • 1/4 (225g)
    BBQ Chicken, Shredded
  • 1 (120g)
    carrot, cut into thin strips
  • 1 (200g)
    red capsicum, thinly sliced
  • 4 (100g)
    spring onions, thinly sliced
  • 1/2 bunch
    coriander leaves
  • 1
    lime, cut into wedges
  • 2 tbsp
    toasted sesame seeds, optional

How to Cook

Prep Time: 5 minutes | Cooking Time: 10 minutes
  1. In a large saucepan of boiling water, add MAGGI FUSIAN Korean Spicy Beef Noodles cake and cook for 5 minutes, drain under cold water and set aside. Combine beef flavour sachets, soy sauce, ginger and brown sugar, set aside.

  2. In a large bowl, combine noodles, chicken, carrot, red capsicum, green onions, coriander leaves and dressing. Serve with fresh lime wedges and top with sesame seeds, if desired.