Leftover Chicken Noodle Salad with Sesame Seeds
Leftover chicken makes a quick easy vegetarian lunch of noodles with chopped salad ingredients.
Servings: 4
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)
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.
Another variation would be use miso paste instead of hoisin sauce.