Asian Chicken Noodle Salad
34 Min
Easy
What is it about Asian salads that has us coming back for more and more?! Its all about the dressing - salty, sweet, hot and sour. Can't beat the flavour! Plus all the textures of crunchy veg and seeds or nuts... s'cuse us we're heading just off to the supermarket...
Ingredients
4
portions
ingredient_quantity
recipe ingredient
4
packets
Maggi 3 Minute Chicken Noodles
500
g
Chicken Breast
1
teaspoon
Maggi Liquid Seasoning
4
tablespoons
Maggi Hot and Sweet Chilli Sauce
1
tablespoon
Vegetable Oil
1
bunch
spring onions, sliced
2
large carrot, sliced
300
g
sliced cucumber
200
g
red pepper
120
g
Beansprouts
2
teaspoons
Root ginger, peeled and grated
.
Nutrition Value
Carbohydrate
22 g
Energy
316.1 kcal
Fat
10.1 g
Fibre
3.9 g
Protein
31.9 g
of which: saturates
1.5 g
Sodium
495.6 mg
of which: sugars
10.3 g
Information per serving
Instructions
34 Minutes
-
Step1
12 MinCook noodles following packet directions; then drain the noodles reserving the stock. Rinse the noodles under cold water. -
Marinade the chicken
10 MinIn a medium bowl combine chicken, Maggi Liquid Seasoning, ginger and Maggi Hot and Sweet Chilli sauce; marinate for 10 minutes. -
Step3
10 MinHeat a wok over high heat. Add oil and chicken, cook for 10 minutes or until browned and cooked through. -
Step 3
2 MinIn a large bowl combine reserved noodles, spring onions, carrots, cucumber, bean sprouts, peppers and cooked chicken and any marinade left in the pan. Add a little of the reserved noodle stock and toss everything together.
