Cold chicken noodle salad
- Preparation and cooking time
- Serves 4
Make this noodle salad using leftover chicken from our Chinese poached chicken & rice
- STEP 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.
- STEP 2
Mix together the wasabi, soy sauce, sesame oil, lemon juice and sugar until the sugar has dissolved.
- STEP 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.