Skip to content

Soy and ginger chicken noodle salad

2 serves of vegetables in each serve

Preparation time: 25 minutes

Cooking time: 15 minutes

Serves: 4

2 serves of vegetables per serve

Diet and Allergies:

, ,

Ingredients

2 200g chicken breasts, skinless
2 tbsp reduced salt soy sauce*
3 cm piece of ginger, peeled and grated
125g vermicelli rice noodles
100g snow peas, destemmed
1 red capsicum, deseeded & finely sliced
1 Lebanese cucumber, sliced
¼ head wombok (Asian cabbage), finely sliced
½ bunch coriander, chopped
½ tsp sesame oil
½ tbsp honey
1 lime, juiced

Method

In a medium sized saucepan place the chicken breasts side by side and just cover with water. Add 2 tablespoons of soy sauce and half the ginger. Bring the water to a gentle simmer for 12-14 minutes. Turn the heat off, cover and set aside.

Place the noodles in a large heatproof bowl and cover with boiling water. Allow to sit for 5-10 minutes or until soft. Drain and set aside.

Add all the vegetable to the noodles and toss through, then add the remaining soy sauce, ginger, coriander, lime juice, sesame oil and honey and toss together.

Place the salad on a large serving platter and top with thinly sliced chicken breast.

*Gluten free if using gluten free soy sauce

Variation

Replace chicken with pork fillet

Share recipe:

You might also like:

Layered Mixed Potato Bake_005

Layered mixed potato bake

Pea, zucchini and pesto risoni with chicken in a large white bowl with a fork and spoon for serving on the side.

Pea, zucchini and pesto risoni with chicken

Six baked fried rice muffins on baking paper served on a white cutting board with two glass bottles of milk with straws to serve in the background.

Fried rice muffins