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Chicken noodle salad

  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings


  • 100g vermicelli rice noodles
  • 1/2 barbecue chicken, coarsely shredded
  • 1 carrot, peeled, coarsely grated
  • 1 Lebanese cucumber, coarsely grated
  • 1/4 cup mint leaves, optional
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons sweet chilli sauce
  • 2 teaspoons light soy sauce
  • 2 teaspoons lime juice


  • 1
    Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Refresh under cold running water. Drain well.
  • 2
    Use kitchen scissors to coarsely chop the noodles. Add the chicken, carrot, cucumber and mint and gently toss to combine. Divide evenly among lunch boxes. Sprinkle with sesame seeds.
  • 3
    Combine the sweet chilli sauce, soy sauce and lime juice in a small screw-top jar and shake until well combined.
  • 4
    Drizzle the dressing over the salad and gently toss to combine.

Source: taste.com.au


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