Traditional recipes

Firecracker chicken noodle salad

Firecracker chicken noodle salad

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Firecracker chicken noodle salad

Carrot ribbons, baby gem & mixed seeds

Carrot ribbons, baby gem & mixed seeds

Serves 2

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 457 23%

  • Fat 28.2g 40%

  • Saturates 5.9g 30%

  • Sugars 11.5g 13%

  • Protein 26.3g 53%

  • Carbs 21.7g 8%

Of an adult's reference intake


  • 50 g rice noodles , (1 nest)
  • 100 g cooked free-range chicken
  • ¼ of a cucumber
  • 1 carrot
  • 1 baby gem lettuce
  • 1 small handful of sugar snaps
  • a few sprigs of fresh mint
  • 1 good pinch of mixed seeds
  • 1 tablespoon coriander oil
  • 1 tablespoon sweet chilli sauce
  • ½ tablespoon low-salt soy sauce
  • ½ tablespoon runny honey
  • 1 lime

Recipe From

Jamie Magazine

By Sarah Tildesley


  1. Cook and refresh the noodles. Shred the chicken, finely chop the cucumber and shave the carrot into ribbons using a speed-peeler.
  2. Shred up the baby gem, finely chop the sugar snaps and pick and roughly chop the mint leaves. Lightly toast the mixed seeds.
  3. Combine the shredded chicken, cooked noodles and coriander oil in a bowl. Add all the remaining salad ingredients, toss to combine, place in your lunchbox and keep chilled.
  4. Place the sweet chilli sauce, soy and honey in a small jam jar. Squeeze in the lime juice, secure the lid and take to work with your lunchbox.
  5. When you are ready to eat, shake the jam jar to mix the ingredients then dress your salad. Close your lunchbox again and give it a good shake to coat.
  6. If you fancy a little winter warmth, remove the lid from the jam jar and briefly heat the dressing in the microwave before pouring it over your chicken salad.