Warm Thai chicken & noodle salad

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• tina

  2008-02-28 10:56:17.038362

  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!!!!

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• Victoria

  2008-08-29 21:21:38.41764

  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.

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• SulkyBecky

  2009-08-29 22:53:09.527248

  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!

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• Lou Rolls

  2009-09-08 11:45:09.030283

  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!

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• Sheepee

  2011-04-11 02:36:49.871212

  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!!

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• Natalenka

  2011-06-30 19:55:44.334444

  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.

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• rachi_09

  2012-04-19 21:29:19.618124

  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.

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• Lorns

  2012-05-05 10:58:29.62411

  Lorns rated this recipe

  

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• Babka the Brave

  2012-10-20 00:13:06.805755

  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.

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• sllyst

  2013-01-31 20:55:43.156622

  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!

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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

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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

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