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Cold chicken noodle salad

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

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 715
  • Carbohydrates 74
  • Saturated Fat 6
  • Sugar 2
  • Protein 38
  • Fat 30
  • Fibre 3
  • Salt 4.1

Nutrition per serving

  • Calories 715
  • Carbohydrates 74
  • Saturated Fat 6
  • Sugar 2
  • Protein 38
  • Fat 30
  • Fibre 3
  • Salt 4.1

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

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.

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