Cold chicken noodle salad

Cold chicken noodle salad

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Make this noodle salad using leftover chicken from our Chinese poached chicken & rice

Nutrition and extra info

Nutrition info

Nutrition Per serving

kcalories
715
protein
38g
carbs
74g
fat
30g
saturates
6g
fibre
3g
sugar
2g
salt
4.1g

Ingredients

  • 4 leftover cooked chicken legs (from our Chinese poached chicken & rice recipe, below right)
  • 400g soba noodles
  • ½ tsp wasabi paste
  • 1½ tbsp soy sauce
  • 3 tbsp sesame oil
  • juice 1 lemon
  • good pinch of sugar
  • 1 red chilli, finely chopped
  • 6 spring onions, sliced diagonally
  • large pack coriander, leaves only

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Method

  1. Shred the meat from the leftover chicken legs, and discard the skin and bones. Bring a pan of water to the boil and cook the noodles following pack instructions. Drain the noodles and cool in cold running water.
  2. Mix together the wasabi, soy sauce, sesame oil, lemon juice and sugar until the sugar has dissolved.
  3. Toss the cooled noodles with the dressing and arrange on a serving plate. Top with the chicken, chilli, spring onions and coriander. Toss everything through just before serving.

Recipe from Good Food magazine, August 2014

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