Lemon chicken noodle salad
- 280g dried egg noodles
- 2 teaspoons sesame oil
- 1 portion Crunchy colourful vege mix
- 500g skinless chicken breast, finely sliced
- oil spray
- 1 portion Lemon dressing
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped fresh coriander
- chilli flakes, to garnish (optional)
Total fat 16g
Saturated fat 3g
Dietary fibre 5g
1 Prepare noodles following packet directions. Drain and run under cold water to cool. Add 1 teaspoon sesame oil and mix through to prevent noodles sticking.
2 Prepare Crunchy colourful mix. Combine noodles and vegetables in a large bowl and mix together so vegetables are well distributed.
3 Prepare Lemon dressing. Reserve 2 tablespoons dressing. Tip remaining dressing over noodle mixture and mix well to combine and coat all noodles with dressing.
4 Heat a spray of oil in a large pan or wok. Cook chicken for about 3 minutes until browned and cooked through. Remove from heat. Add reserved dressing to pan and stir to coat chicken. Divide noodle mixture among 4 plates or bowls. Top with chicken and garnish with peanuts and coriander. Drizzle over remaining sesame oil.
Make it gluten free: Use rice noodles instead of egg noodles.
Recipe made with components from our feature Mix and match noodle salads – select your favourite combinations of noodles, veges, protein and dressings to make quick and delicious summer meals!
Hanu de Jong
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