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Nutty chicken noodle salad recipe

Nutty chicken noodle salad recipe

7 ratings

Use leftover soy, honey chicken and marinade in this recipe and enjoy a veg-packed noodle salad as a vibrant lunch or light dinner. You won't be disappointed! See method

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


  • 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

  • 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


  1. 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.
  2. Mix the sesame oil, peanut butter, lime juice, honey and soy sauce together with the remaining marinade from the chicken until smooth. Heat in the microwave for 20 secs for a warm dressing, if you like.
  3. Mix the cabbage, carrot and pepper with the noodles, sugarsnaps, baby corn and most of the shredded 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.

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.

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