Chicken and sugarsnap noodle salad

    15 min

    This Asian noodle salad makes a good, quick one-pot meal, and the sky's your limit when it comes to what other vegetables to add.

    1 person made this

    Serves: 4 

    • 200g sugarsnap peas
    • 200g dried medium egg noodles
    • 1 tbsp tahini
    • 2 tbsp sunflower oil
    • 2 tbsp lemon juice
    • 1 tbsp soy sauce
    • 1 tsp toasted sesame oil
    • 1 crushed garlic clove
    • 2 tsp grated fresh root ginger
    • 240g cold cooked chicken

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Steam or boil 200g sugarsnap peas for 4 minutes. Meanwhile, cook 200g dried medium egg noodles for 3 minutes or according to the pack instructions. Drain and toss the pasta in a dressing made from1 tbsp tahini, 2 tbsp sunflower oil, 2 tbsp lemon juice, 1 tbsp soy sauce,1 tsp toasted sesame oil, 1 crushed garlic clove and 2 tsp grated fresh root ginger. Cool the noodles for 15 minutes, then toss with 240g cold cooked chicken, cut into thin strips, and the sugarsnap peas.
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    Reviews in English (1)


    Yummy! Ate it cold as said but would be good hot as well. As its not spicy my children will love it. Thanks for posting.  -  21 May 2014

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