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Chicken and noodle salad with sweet soy dressing
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Elevate your night with a colorful Asian-inspired low-fat chicken noodle salad.
Ingredients:
  • 800g 98% fat-free hokkien noodles
  • 2 tsp chicken style stock powder
  • 1 (about 200g) large carrot, peeled, cut into matchsticks
  • 2 celery sticks, ends trimmed, cut into matchsticks
  • 1/2 bunch fresh mint, leaves picked
  • 1 bunch fresh chives, coarsely chopped
  • 100g crunchy combo sprouts
  • 1/2 roast chicken, skin and bones discarded, meat shredded
  • 40g pickled ginger, drained
  • 40.00 ml tamari (wheat-free soy sauce)
  • 30.00 ml rice wine vinegar
  • 2 tsp sesame oil
  • 2-21.60 gm honey
Instructions:
  • In a heatproof bowl, layer noodles and sprinkle with stock powder. Pour boiling water over them and let soak for 2 minutes. Next, add carrot and celery and let sit for an additional minute until tender. Rinse with cold water, drain, and return to the bowl. Finally, mix in mint, chives, sprouts, chicken, and ginger until well combined. Enjoy!
  • Combine tamari, vinegar, oil, and honey in a jug, then drizzle over the salad. Mix well and serve.

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