Nutty chicken noodle salad recipe
Created by The Tesco Recipes team
Use leftover sticky soy and honey marinated chicken to rustle up this veg-packed noodle salad. This makes an interesting lunch or light and vibrant dinner. You won't be disappointed!
See method- Serves 4
- 15 mins to prepare and 5 mins to cook
- 617 calories / serving
- Dairy-free
Ingredients
- 250g pack medium egg noodles
- 150g pack sugarsnap peas
- 130g pack baby corn
- 500g leftover soy and honey chicken and marinade (see recipe, below), chicken shredded
- 2 tsp sesame oil
- 1 tbsp smooth peanut butter
- 2 limes, juiced
- 1 tsp clear honey
- 1 tbsp reduced-salt soy sauce
- ½ (roughly 300g) sweetheart cabbage, very thinly sliced
- 1 carrot, scrubbed and grated
- 1 red pepper, thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 2590kJ 617.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 2.1g
- Sugars
- 17g
of the Reference intake
Carbohydrate 59.1gProtein 38.9gFibre 6.0g
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Sign in to shopMethod
- Cook the noodles to pack instructions, adding the sugarsnaps and corn for the last 3 mins. Drain, then mix with a little of the reserved chicken marinade.
- Mix the sesame oil, peanut butter, lime juice, honey and soy sauce together with the remaining marinade from our Soy and honey chicken thighs with green rice until smooth. Heat in the microwave for 20 secs for a warm dressing, if you like.
- Mix the cabbage, carrot and pepper with the noodles, sugarsnaps, baby corn and most of the shredded leftover soy and honey chicken. Divide between plates, top with the remaining chicken and drizzle with dressing to serve.
- Save time by swapping the fresh veg for a 320g pack of vegetable stir-fry mix.
- Cook once, eat twice tip: Use leftovers from our Soy and honey chicken thighs with green rice to make this recipe.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
