Chicken noodle salad with ginger dressing

Cooking Salads Chicken noodle salad with ginger dressing

Brighten up your day with this healthy and colourful Asian chicken noodle salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Cook noodles in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Place in an airtight container with chicken, capsicum, mushroom and chilli. Place onion, coriander and basil in separate snap-lock bags. Refrigerate.
  2. Make dressing Place oils, vinegar and ginger in a screw-top jar. Season with salt and pepper. Secure lid. Refrigerate.

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270g dried somen noodles
2 cups shredded cooked skinless chicken
1 medium yellow capsicum, thinly sliced
200g enoki mushrooms, trimmed, separated
1 long red chilli, deseeded, thinly sliced
1 small red onion, halved, thinly sliced
1/3 cup fresh coriander leaves
2/3 cup fresh Thai basil leaves
1 1/2 tbsp vegetable oil
2 tsp Chang's sesame oil
1/4 cup rice vinegar
4cm piece fresh ginger, peeled, grated

Adv

Autors
Preparation time
20
Cooking time
7
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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