Warm Thai chicken & noodle salad

Latest comments and suggestions

• tina

  28 February 2008

  tina commented on this recipe

  TO JAZZ UP THE DRESSING ADD 1 TBSP OF CRUNCHY PEANUT BUTTER AND LOOSEN MIXTURE WITH HOT WATER INSTEAD OF COLD. MAKES A WONDERFUL SATAY SALAD DRESSING THAT WILL KEEP IN FRIDGE FOR UP TO A WEEK, IF YOU HAVE THE WILLPOWER TO RESIST FOR THAT LONG!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  29 August 2008

  Victoria commented on this recipe

  Made this with my brother and absolutely loved it!! I added more chilli to it-which added a bit more zing to it!! Great recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SulkyBecky

  29 August 2009

  SulkyBecky rated and commented on this recipe

  

  This is our favourite week night dinner recipe- it looks simple and is easy to make but it really is packed full of flavour. Even though we cook it often I'm always pleased when we are having this!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lou Rolls

  08 September 2009

  Lou Rolls commented on this recipe

  I made 2 lots of dressing and marinated the chicken in 1 lot (with some honey mixed in too) for a couple of hours before cooking. I also quickly stir fried the veg with some fresh garlic and ginger to make it a cooked rather than raw meal and it was fantastic! Very fresh and everyone loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sheepee

  11 April 2011

  Sheepee rated and commented on this recipe

  

  We love this recipe so much we try and have it once a week, its really tasty and healthy and you feel good eating it. We tend to make this dish after we've had roast chicken to use up the leftovers; we use white cabbage instead of chinese greens and add more chilli, its still good....even my mum loved it. Looking forward to trying it with the peanut butter in the dressing!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Natalenka

  30 June 2011

  Natalenka commented on this recipe

  Made this recepie tonight. Used up Sunday roast chicken leftovers, didn't have coriander, orange juice instead of lime juice. Turned out nice and tasty. Rated as 4 only because the recepie could have been a bit clearer and more descriptive.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rachi_09

  19 April 2012

  rachi_09 rated and commented on this recipe

  

  made this reciepe many times , a midweek fravorite. however i treat it as a stir fry rather than a salad. i coat the chicken in some thai 7 spice add chicken in pieces to the wok for 1 min , then add all the veg for 1min then noodles to heat threw throw over the dressing and serve. it is easy to make this way rather than cooking the chicken seperate etc.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lorns

  05 May 2012

  Lorns rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Babka the Brave

  20 October 2012

  Babka the Brave rated and commented on this recipe

  

  I left the chicken out and served this noodle salad with the Thai chicken cakes recipe from this website. Both were wonderful and I was surprised how good this tasted cold the next day for lunch. Will make again, with or without the chicken.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sllyst

  31 January 2013

  sllyst rated and commented on this recipe

  

  Had this tonight with the peanut butter, absolutely yum. Added some honey though as it was a bit too tangy for me. Looking forward to the leftovers for my lunch!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3071/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 large skinless chicken breasts
• 175g dried medium egg noodles
• 2 good handfuls of greens, such as Chinese leaf , finely shredded
• 2 carrots , cut into thin strips
• 8 spring onions , finely sliced
• 1 red pepper , seeded and finely sliced
• a handful of fresh coriander leaves

FOR THE DRESSING

• 1 red chilli , seeded and finely chopped
• 2 garlic cloves , finely chopped
• 1 tbsp root ginger , finely chopped
• 2 tbsp soy sauce
• juice of 1 lime
• 2 tbsp olive oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 - 35 mins

Cook 20 mins

Low-fat, Super healthy

Ingredients

• 2 large skinless chicken breasts
• 175g dried medium egg noodles
• 2 good handfuls of greens, such as Chinese leaf , finely shredded
• 2 carrots , cut into thin strips
• 8 spring onions , finely sliced
• 1 red pepper , seeded and finely sliced
• a handful of fresh coriander leaves

FOR THE DRESSING

• 1 red chilli , seeded and finely chopped
• 2 garlic cloves , finely chopped
• 1 tbsp root ginger , finely chopped
• 2 tbsp soy sauce
• juice of 1 lime
• 2 tbsp olive oil

Per serving

336 kcalories, protein 24g, carbohydrate 40g, fat 10 g, saturated fat 1g, fibre 2g, salt 1.7 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.