

Asian chicken noodle salad
Ingredients
- ¼ cup hoisin sauce
- 1-2 teaspoons chilli paste or chilli flakes
- 400g shelf-fresh thin Hokkien noodles
- 2 cups cooked chicken breast, shredded
- 3 medium carrots, grated or finely sliced
- 2 medium red capsicum, finely sliced
- 2 medium green capsicum, finely sliced
- 4 spring onions, green part only, finely sliced
- ¼ cup roasted, unsalted peanuts, roughly chopped
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Instructions
1 In a small bowl, combine hoisin sauce and chilli. Set aside.
2 Meanwhile, cook the noodles according to packet directions. Drain, rinse under cold water to cool, drain again and set aside.
3 In a large bowl, place chicken, carrots, capsicums, half the
noodles and half the spring onions with the hoisin-chilli
dressing. Toss to combine.
4 Divide remaining noodles among 4 serving bowls and top
with chicken noodle salad. Garnish with peanuts and remaining sliced spring onions and serve.
Variations
Make it low FODMAP: Use rice noodles instead of Hokkien noodles.
Nutrition Info (per serve)
-
Calories 380 cal
-
Kilojoules 1600 kJ
-
Protein 29 g
-
Total fat 12 g
-
Saturated fat 2.5 g
-
Carbohydrates 35 g
-
Sugar 12 g
-
Dietary fibre 8.3 g
-
Sodium 414 mg
-
Calcium 60 mg
-
Iron 2.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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