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Photo of Chicken noodle salad by WW

Chicken noodle salad

11
Points® value
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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