Crispy noodle and chicken salad
Nutrition Info.(per serve)
500g Chinese cabbage, outer leaves removed, trimmed
4 spring onions, trimmed, thinly sliced diagonally
2 stalks celery, trimmed, thinly sliced diagonally
1 small red capsicum, seeded, thinly sliced
100g packet crispy noodles
2 cups (270g) finely shredded skinless cooked chicken
1/2 cup fresh coriandercilantroX, plus extra to garnish
1/4 cup Chinese rice wine
1 tablespoon salt-reduced soy sauce
1 tablespoon castor sugar
Total fat 8g
Saturated fat 2g
Dietary fibre 3g
- Place salad ingredients in a large mixing bowl. Toss to combine.
- To make dressing, place ingredients in a small bowl and stir to dissolve the sugar. Set aside.
- Add dressing just before serving. Gently toss. Divide among 3 bowls. Serve topped with extra coriander.
Make it gluten free: Use rice noodles instead of egg noodles, and gluten-free tamari instead of soy sauce.
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