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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:

, ,

Preparation time: 25 minutes

Cooking time: 15 minutes

Serves: 4

2 serves of vegetables per serve

Diet and Allergies:

, ,


400g 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
1 lime, juiced
½ tsp sesame oil
½ tbsp honey


Step 1

Place the chicken in a medium sized saucepan and 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.

Step 2

Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water.  Allow to sit for 5-10 minutes or until soft.  Rinse under cold water, drain and set aside.

Step 3

Add all the vegetable to the noodles and toss through.

Step 4

Add the remaining soy sauce, ginger, coriander, lime juice, sesame oil and honey to the noodles and toss together.

Step 5

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

*Gluten free if using gluten free soy sauce

Ingredient swaps:

  • You can replace the chicken breast with 400g of pork fillet. 
  • If you don’t have rice noodles, you can use other types of noodles like Singapore or Hokkien. 

Budget tips:

  • Jarred ginger can be used to save time and money. 
  • Chicken is good value for money.  Buy chicken breasts when they are on special or in bulk packs and freeze until needed. 

Reduce waste:

  • This is a great recipe for using up left-over cooked chicken or noodles. 
  • Leftover coriander can wrapped in a clean damp cloth and stored in an airtight container in the fridge.  Don’t wash before storing. 

Nutrition tips:

  • You can make this recipe vegetarian, by swapping the chicken for some tofu.
  • Capsicum and cabbage provides Vitamin C.  Vitamin C helps your teeth and gums stay healthy. 

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