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Photo of Mongolian chicken salad by WW

Mongolian chicken salad

Total Time
25 min
15 min
10 min
Just six ingredients are all you need to whip up this delicious stir-fry. The sauce, traditionally used for lamb, works just as well with chicken.


Sunflower oil

2 tsp

Skinless chicken breast

510 g, (buy 600g), fat trimmed, thinly sliced

Lee Kum Kee Sauce, Mongolian Lamb

4 serve(s), (125ml)

Fresh egg noodles

200 g

Green shallot(s)

2 individual, thinly sliced

Red capsicum

1 medium, thinly sliced


  1. Heat a wok over high heat. Add the oil and heat for 30 seconds. Stir-fry the chicken, in batches, for 1-2 minutes or until lightly browned. Reheat the wok over high heat. Return the chicken to the wok with the Mongolian sauce and stir-fry for 30 seconds or until combined. Transfer to a large bowl.
  2. Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Soak for 2-3 minutes or until softened. Separate noodles with a fork. Drain. Rinse under cold water. Drain again, and cut noodles into 10cm lengths.
  3. Add the noodles, shallot and capsicum to the bowl with the chicken and toss to combine.


SERVING SUGGESTION: shredded wombok and sliced celery drizzled with 1 tablespoon each of lime juice, sweet chilli sauce and fresh coriander leaves.