Photo of Japanese chicken noodle salad by WW

Japanese chicken noodle salad

Points® value
Total Time
15 min
5 min
10 min
A complete meal-in-a-pot, this salad is just as good eaten hot or cold. To serve warm, mix the spinach leaves into the noodles, then microwave until heated through.


Blue Dragon Wholewheat Noodles

75 g

Carrots, raw

1 medium, peeled and cut into 3 chunks, then each chunk cut into fine strips

Spring Onions

3 medium, sliced thinly

Red pepper

½ medium, deseeded and sliced thinly

Chicken breast, skinless, grilled

90 g, shredded


2 portion(s)

Basil, fresh

12 leaf/leaves


2 tablespoon(s)

Sesame Oil

½ teaspoon(s)

Chilli flakes

1 pinch


  1. Bring a medium saucepan of water to the boil and cook the noodles according to the packet instructions, then drain and rinse under cold running water. Leave to drain.
  2. To make the dressing, mix the instant miso with 4 tablespoons of boiling water. Stir in the sesame oil and chilli flakes, if using, and set to one side.
  3. Put the noodles in a large bowl with the carrot, spring onions, red pepper and chicken. Pour the dressing over the top and turn until everything is coated.
  4. Put a bed of spinach leaves in each lidded container. Divide the noodle salad between the containers and top with the basil leaves, then cover with the lids. Store in the fridge until ready to eat.