Chicken Noodles

Recipe by
Total Time:
2 hours
Rated : 2 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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  • 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

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