Cold Chicken Noodle Salad

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5 from 1 vote

A light lunch of noodles with chopped salad ingredients and leftover cold chicken.

Prep Time15

Cook Time5

Total Time20

Course: Family Food, Light Meals, Lunch, Picnic, Salad

Cuisine: Asian influence, Chinese, oriental

Keyword: chicken salad, chopped salad, egg noodles, leftover chicken, noodle salad

Servings:

Calories: 292kcal

Equipment

saucepan medium

Ingredients

4 nests dried egg noodles fine or medium
1 tbsp Hoi Sin sauce
1 tbsp rice vinegar
1 tbsp mirin
1 tbsp sesame oil
1 tbsp soy sauce light
300 g cooked chicken pieces from leftover roast are perfect
1 tbsp sesame seeds
1 tbsp fresh coriander (cilantro) handful, finely chopped
1 medium carrot finely chopped
6 spring onions (scallions) finely sliced
1 quarter cucumber cut into small chunks
1 whole tomato cut into small chunks (optional)

Metric - US Customary

Instructions

Boil the dried noodles in a saucepan filled with water for several minutes until they go soft.
Drain and refresh with cold water a couple of times until the noodles are nearly cold. Leave them sitting in the water whilst you do everything else
(NOTE - IF NOT USING THE NOODLES NOW) Drain them at once and toss in the sesame and sunflower oils to help reduce strands sticking together.
In a small bowl, stir together the dressing ingredients; hoi sin sauce, vinegar, mirin, oils, soy sauce.
Add the chopped ingredients and stir through; chicken, sesame seeds, coriander, carrot, spring onion, cucumber, tomato.
Finally drain the cold water from the cooked noodles and toss them with the other ingredients until well coated and combined.
Serve immediately or you could equally box it up for a packed lunch!

Notes

In place of the tomato you can use remainders of salad ingredients from the fridge. Such as radish, fennel, white or Chinese leaf cabbage or last bits of bagged spinach or lettuce.

Nutrition