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| Chicken and Noodle Salad with Sweet Soy Dressing |
Brighten up the evening with this low-fat chicken noodle salad that's a beautiful mixture of Asian colours and textures.
Preparation Time: 15 minutes
Ingredients (serves 6):
- 800g 98% fat-free hokkien noodles
- 2 tsp Massel chicken-style stock powder
- 1 (about 200g) large carrot, peeled, cut into matchsticks
- 2 celery sticks, ends trimmed, cut into matchsticks
- 1/2 bunch fresh mint, leaves picked
- 1 bunch fresh chives, coarsely chopped
- 100g crunchy combo sprouts
- 1/2 Woolworths country-style roast chicken, skin and bones discarded, meat shredded
- 40g pickled ginger, drained
- 2 tbs tamari (wheat-free soy sauce)
- 1 1/2 tbs rice wine vinegar
- 2 tsp sesame oil
- 2-3 tsp honey
- Place noodles in a heatproof bowl. Sprinkle with stock powder. Cover with boiling water and set aside for 2 minutes to soak. Add carrot and celery and set aside for a further 1 minute or until tender. Refresh under cold water. Drain and return to bowl. Add mint, chives, sprouts, chicken and ginger and combine.
- Whisk together the tamari, vinegar, oil and honey in a jug. Drizzle over the salad and toss to combine. Serve.
Pasta Tip:
More options: Chicken & udon salad - Omit stock powder, carrot and celery. Replace hokkien with 1 x 270g pkt dried udon noodles. Cook in a saucepan of boiling water following packet directions or until tender. Drain and place in a bowl. Add 2 cups shredded English spinach leaves with the mint in step 2. Poached chicken & noodle salad - Omit roast chicken. Half-fill a frying pan with cold water. Add 2 tsp Massel chicken-style stock powder and 1 tbs lemon juice. Bring to a simmer over medium heat. Add 2 single chicken breast fillets and cook for 8-10 minutes. Slice. Continue from step 1. Salmon & noodle salad - Replace chicken with 1 x 415g can red salmon, drained, skin and bones removed, flaked. Replace sprouts with 100g bean sprouts, trimmed. Replace the mint with 1/2 bunch fresh coriander.
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