Warm Thai chicken & noodle salad

Warm Thai chicken & noodle salad

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(14 ratings)

Prep: 25 mins - 35 mins Cook: 20 mins


Serves 4
A low fat, oriental-inspired salad - ideal for when you're in a real rush

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal336
  • fat10g
  • saturates1g
  • carbs40g
  • sugars0g
  • fibre2g
  • protein24g
  • salt1.7g


  • 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



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 8 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • juice of 1 lime



    The same shape, but smaller than…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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Hanszinderfaan's picture
22nd Jul, 2019
Made this today with chicken left over from Sunday lunch. Instead of Chinese leaf I used pak Choi and a fresh red chilli. I was really impressed with the taste and this is one recipe I shall definitely be using again as opposed to our usual cold chicken and mash on Mondays!
10th Jun, 2014
I also made this as a stir fry, adding peanut butter to the dressing as suggested. It was absolutely brilliant and will definately make again. I used frozen spinach leaves as I had no cabbage equivalent, but it was still yummy.
27th Aug, 2013
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.
3rd Jun, 2013
Really tasty and easy to make
sllyst's picture
31st Jan, 2013
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!
20th Oct, 2012
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.
19th Apr, 2012
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.
30th Jun, 2011
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.
11th Apr, 2011
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!!
8th Sep, 2009
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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