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Nutty chicken noodle salad recipe

7 ratings

Use leftover sticky soy and honey marinated chicken to rustle up this veg-packed noodle salad. This makes an interesting lunch or light and vibrant dinner. You won't be disappointed! See method

Serves 4
15 mins to prepare and 5 mins to cook
617 calories / serving
Dairy-free

Ingredients

250g pack medium egg noodles
150g pack sugarsnap peas
130g pack baby corn
500g leftover soy and honey chicken and marinade (see recipe, below), chicken shredded
2 tsp sesame oil
1 tbsp smooth peanut butter
2 limes, juiced
1 tsp clear honey
1 tbsp reduced-salt soy sauce
½ (roughly 300g) sweetheart cabbage, very thinly sliced
1 carrot, scrubbed and grated
1 red pepper, thinly sliced

If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

Energy
2590kj
617kcal 31%
Fat
23g 33%
Saturates
5g 25%
Sugars
17g 19%
Salt
2.1g 34%

of the reference intake
Carbohydrate 59.1g Protein 38.9g Fibre 6g

Method

Cook the noodles to pack instructions, adding the sugarsnaps and corn for the last 3 mins. Drain, then mix with a little of the reserved chicken marinade.
Mix the sesame oil, peanut butter, lime juice, honey and soy sauce together with the remaining marinade from our Soy and honey chicken thighs with green rice until smooth. Heat in the microwave for 20 secs for a warm dressing, if you like.
Mix the cabbage, carrot and pepper with the noodles, sugarsnaps, baby corn and most of the shredded leftover soy and honey chicken. Divide between plates, top with the remaining chicken and drizzle with dressing to serve.

Time-saving tip: Save time by swapping the fresh veg for a 320g pack of vegetable stir-fry mix.

Cook once, eat twice tip: Use leftovers from our Soy and honey chicken thighs with green rice to make this recipe.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.