Asian Chicken Noodle Salad
34Min
Easy
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
Energy
316.11 kcal
Protein
31.88 g
Carbohydrate
22.02 g
of which: sugars
10.34 g
Fibre
3.92 g
Fat
10.08 g
of which: saturates
1.45 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.
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