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Chicken Noodles Recipe

Chicken Noodles is a popular Continental Salad
Author :
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Continental Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 2 based on 100 votes


  • Chicken breasts - 2 medium
  • Egg noodles - 100 gm
  • Salt to taste
  • Sesame oil -3 tbsp
  • 1 Spring onion - finely shred
  • Spinach, finely shred -1 medium bunch
  • Pickled gherkin, sliced - 1 medium
  • Light soya sauce -1 tbsp
  • Malt Vinegar - 1.5 tbsp
  • Green chilli, deseeded and finely chopped -1
  • Peppercorns, crushed - 6
  • Sesame seed paste -2 tbsp
  • Mustard powder -1 tsp.
  • How to Make Chicken Noodles:

    1. Heat three cups water, add chicken breasts and bring to a boil.
    2. Reduce heat and simmer for five to six minutes or until the chicken is tender and just cooked.
    3. Remove from heat and allow chicken to stand in stock for additional 15 minutes.
    4. Remove the chicken from stock, cool and finely shred.
    5. Reheat the chicken stock and bring to a boil.
    6. Add little salt, 1 tbsp sesame oil and cook the noodles in the Boiled stock for three to four minutes or until almost cooked. Remove, drain, spread to cool.
    7. Mix the cooked chicken with noodles, shredded spring onion, spinach and sliced gherkin in a large mixing bowl and chill in the refrigerator.
    8. Mix soya sauce, vinegar, chopped chilli, crushed peppercorns, salt and the remaining sesame oil in a small bowl.
    9. Add sesame paste and mustard powder and blend.
    10. Toss the chilled salad in the mustard and sesame paste dressing thoroughly, just before serving.


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