

Lemon chicken noodle salad
(at time of publication)
Ingredients
- 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)
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Instructions
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 571cal
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Kilojoules 2390kJ
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Protein 41g
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Total fat 16g
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–Saturated fat 3g
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Carbohydrates 65g
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–Sugars 15g
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Dietary fibre 5g
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Sodium 690mg
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Calcium 80mg
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Iron 3mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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