Chicken noodle salad
11
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Full of textures and colours, this main course salad combines exciting flavours to make a really delicious meal.
Ingredients
Vinegar, All Types
2 tablespoon(s), use rice vinegar
Soy Sauce
1 tablespoon(s)
Sesame Oil
1 teaspoon(s)
Sweet Chilli Sauce
2 tablespoon(s)
Calorie controlled cooking spray
5 spray(s)
Chicken breast, skinless, raw
2 medium, sliced
Sugar Snap Peas
100 g, halved diagonally
Rice Noodles, dry
300 g, fine
Pak Choi
2 portion(s), or 1/2 head Chinese leaves, roughly chopped
Beansprouts
200 g
Red pepper
1 medium, deseeded and sliced
Yellow pepper
1 medium, deseeded and sliced
Chilli, green or red
1 individual, deseeded and thinly sliced (optional)
Mint, Fresh
4 sprig(s)
Dry Roasted Peanuts
20 g, for sprinkling
Instructions
1
First make the dressing by mixing together the rice vinegar, soy sauce, sesame oil and sweet chilli sauce. Set aside.
2
Heat a wok or non-stick frying and spray with calorie controlled cooking spray. Add the chicken and stir-fry for 4-5 minutes, until cooked. Add 2 tbsp of the dressing and stir through the chicken.
3
Cook the sugar snap peas or mangetout in boiling water for 3-4 minutes, then rinse with cold water and drain well. Meanwhile, cover the noodles with boiling water to warm them through.
4
Put the pak choi or Chinese leaves into a large salad bowl with the sugar snap peas or mangetout, bean sprouts, peppers, chilli (if using) and mint. Add the drained noodles. Add the remaining dressing to the salad bowl with the hot chicken and toss everything together. Share between 4 serving plates or bowls and serve at once, sprinkled with the peanuts.
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