Warm Thai chicken & noodle salad

Warm Thai chicken & noodle salad

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins - 35 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A low fat, oriental-inspired salad - ideal for when you're in a real rush

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
336
protein
24g
carbs
40g
fat
10g
saturates
1g
fibre
2g
sugar
0g
salt
1.7g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
  2. Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
  3. Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
  4. Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

Recipe from Good Food magazine, March 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
trl1975's picture

Absolutely delicious recipe. I marinate the chicken in olive oil and juice of a lime (or half a lemon). Stir fry the vegetables carrots, green beans, pepper and a little spinach, cook the noodles and add all together with the peanut butter dressing as per another comment. Filling and healthy.

lenalefort's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty and easy to make

sllyst's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

babsfazekas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

rachi09's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

natalenka's picture

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.

cheriepope1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!!

lourolls01's picture

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!

sulkybecky's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

pigmad95's picture

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.

tinajoyce's picture

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!!!!

Questions

Tips