Chicken, pea and noodle salad

Cooking Salads Chicken, pea and noodle salad

For a little weeknight inspiration, make this colourful chicken noodle dish for the family.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain. Using scissors, roughly cut noodles.
  2. Meanwhile, place carrot and peas in a saucepan of boiling water. Cook for 3 minutes or until carrot is just tender. Drain. Refresh under cold water. Transfer to a large bowl. Add noodles, chicken and onion.
  3. Make dressing Place olive oil, sesame oil, soy sauce and vinegar in a screw-top jar. Secure lid. Shake to combine.
  4. Pour dressing over noodle mixture. Toss gently to combine. Serve.

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1/2 x 350g packet fresh chow mein noodles
1 medium carrot, peeled, cut into thin matchsticks
3/4 cup frozen peas
2 cups sliced cooked skinless chicken
3 green onions, thinly sliced
2 tbsp peanut oil
1/2 tsp sesame oil
1 tbsp salt-reduced soy sauce
2 tbsp rice wine vinegar

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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