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Noodle salad

  • 0:10 Prep
  • 0:07 Cook
  • 1 Serving


  • 30g dried egg noodles (like Changs brand)
  • 3 cherry tomatoes, halved
  • 1/2 small Lebanese cucumber, chopped
  • 1/2 small carrot, chopped
  • 1/2 cup chopped cooked chicken


  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon vegetable oil


  • 1
    Bring a small saucepan of salted water to the boil over high heat. Add the noodles and cook for 5-7 minutes or until tender. Drain and cool under cold running water. Drain well. Use scissors to cut the noodles into short lengths.
  • 2
    Place noodles, tomatoes, cucumber, carrot and chicken in a small bowl. Toss well. Transfer to a sealed plastic bag or airtight container.
  • 3
    To make the dressing, place the lemon juice, soy sauce and oil in a small screw-top jar and shake to combine.
  • 4
    Drizzle dressing over salad and toss to coat.

Source: taste.com.au


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