Lemon chicken noodle salad

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

280g dried egg noodles

2 teaspoons sesame oil

1 portion Crunchy colourful vege mix

500g skinless chicken breast, finely sliced

spray oil

1 portion Lemon dressing

2 tablespoons chopped peanuts

2 tablespoons chopped fresh coriandercilantroX

chilli flakes, to garnish (optional)

Instructions

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1 Prepare noodles following packet directions. Drain and run under cold water to cool. Add 1 teaspoon sesame oil and mix through to prevent noodles sticking.

2 Prepare Crunchy colourful mix. Combine noodles and vegetables in a large bowl and mix together so vegetables are well distributed.

3 Prepare Lemon dressing. Reserve 2 tablespoons dressing. Tip remaining dressing over noodle mixture and mix well to combine and coat all noodles with dressing.

4 Heat a spray of oil in a large pan or wok. Cook chicken for about 3 minutes until browned and cooked through. Remove from heat. Add reserved dressing to pan and stir to coat chicken. Divide noodle mixture among 4 plates or bowls. Top with chicken and garnish with peanuts and coriander. Drizzle over remaining sesame oil.

Variations

Make it gluten free: Use rice noodles instead of egg noodles.

HFG tip

Recipe made with components from our feature Mix and match noodle salads – select your favourite combinations of noodles, veges, protein and dressings to make quick and delicious summer meals!

Nutrition Info (per serve)

Calories 571 cal

Kilojoules 2390 kJ

Protein 41 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 15 g

Dietary fibre 5 g

Sodium 690 mg

Calcium 80 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.