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

Directions:

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.