Crispy noodle and chicken salad
Serves: 3
Time to make: 10 mins
Ingredients
- 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
- ½ cup fresh coriander, plus extra to garnish
- Dressing
- ¼ cup Chinese rice wine
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon castor sugar
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Instructions
- 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.
Variations
Make it gluten free: Use rice noodles instead of egg noodles, and gluten-free tamari instead of soy sauce.
Nutrition Info (per serve)
-
Calories 275 cal
-
Kilojoules 1150 kJ
-
Protein 32 g
-
Total fat 8 g
-
Saturated fat 2 g
-
Carbohydrates 15 g
-
Sugar 11 g
-
Dietary fibre 3 g
-
Sodium 300 mg
-
Calcium 100 mg
-
Iron 3 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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