Crispy noodle and chicken salad

Ingredients

Serves (1) Serves (2) Serves (3) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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 coriandercilantroX, 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

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1. Place salad ingredients in a large mixing bowl. Toss to combine.
2. To make dressing, place ingredients in a small bowl and stir to dissolve the sugar. Set aside.
3. 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

Total fat 8 g

Saturated fat 2 g

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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.

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First published: Mar 2009

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