Chicken and sugarsnap noodle salad

Chicken and sugarsnap noodle salad


1 person made this

About this recipe: 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.

Jan Cutler

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 (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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