Asian noodle salad with crunchy chicken

Asian noodle salad with crunchy chicken

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  • 4
  • Easy
  • Dairy free
  • 25 minutes
  • 20 minutes
  • Woolworths Exclusive Selection Viognier 2013 (Ken Forrester wines)


  • 400 g Woolworth spicy mini chicken breast fillets
  • 250 g egg noodles
  • 2 T soya sauce
  • 1 t fresh ginger, peeled and grated
  • 1 bird’s-eye chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 2 T sesame seeds, toasted, plus extra to garnish
  • 2 t fish sauce
  • 2 T olive oil
  • 1 T lemon juice
  • 2 cooked sweetcorn cobs, kernels sliced off
  • ¼ purple cabbage large head or ½ small, finely shredded
  • 1 avocado, cubed
  • 2 t mint, chopped

Cooking Instructions

Preheat the oven to 180°C. Place the chicken strips on a baking tray and bake for 20 minutes. Cook the noodles according to package instructions, drain and set aside.

Mix the soya sauce, ginger, chilli, garlic, sesame seeds, fish sauce, olive oil and lemon juice.

Combine the egg noodles, sweetcorn and cabbage with the dressing. Top with the chicken strips, avocado and mint and sprinkle with toasted sesame seeds to garnish.

Discover more Asian recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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