Sesame, chilli and ginger chicken noodle salad recipe
Spice things up with this wonderful Asian-inspired sesame, chilli and ginger chicken noodle salad. Bursting full of fresh vegetables, fragrant herbs and leftover cooked roast chicken.
See method- Serves 4
- 30 mins to prepare and 10 mins to cook
- 386 calories / serving
Ingredients
For the salad
- 150g (5oz) vermicelli rice noodles
- 200g (7oz) cold cooked roast chicken, cut into bite-size pieces
- ¼ cucumber (about 125g), cut into thin matchsticks
- 1 medium carrot, peeled and cut into thin matchsticks
- 150g (5oz) bean sprouts, blanched
- 3 tbsp chopped fresh basil leaves, plus a few sprigs for garnish
- 3 tbsp chopped fresh mint leaves, plus a few sprigs for garnish
- 3 tbsp sesame seeds, toasted
For the dressing
- 2 long red chillis, deseeded
- 1 1/2 limes, plus extra wedges for serving
- 3 tbsp sesame oil
- 1 tsp soft brown or palm sugar
- 1 tbsp grated fresh ginger
- 2 tbsp mirin
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Shop ingredientsEach serving contains
- Energy
- 1610kJ 386.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 39.7gProtein 18.9gFibre 2.1g
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Method
- For the salad, cook the noodles according to the packet instructions, then drain and refresh under cold running water and tip into a large bowl. Add the chicken, cucumber, carrot, beansprouts, basil, mint and sesame seeds, and stir together.
- For the dressing, thinly slice a little of the red chilli, for garnish, and finely chop the rest. Mix the chopped chilli, reserving the garnish, with the rest of the ingredients, then pour over the salad and mix well.
- Scatter with the mint sprigs and sliced red chilli, and serve with the lime wedges to squeeze over.
- Tip: It is best to make this salad the day you are going to serve it. Otherwise, make the salad and the dressing, then toss together just before serving.
