Chicken & noodle salad with sweet soy dressing

Recipe: Chicken & Noodle Salad With Sweet Soy Dressing


  • 800g 98% fat-free hokkien noodles
  • 2 tsp Massel chicken-style stock powder
  • 1 (about 200g) large carrot, peeled, cut into matchsticks
  • 2 celery sticks, ends trimmed, cut into matchsticks
  • 1/2 bunch fresh mint, leaves picked
  • 1 bunch fresh chives, coarsely chopped
  • 100g crunchy combo sprouts
  • 1/2 Woolworths country-style roast chicken, skin and bones discarded, meat shredded
  • 40g pickled ginger, drained
  • 2 tbs tamari (wheat-free soy sauce)
  • 1 1/2 tbs rice wine vinegar
  • 2 tsp sesame oil
  • 2-3 tsp honey


  1. Place noodles in a heatproof bowl. Sprinkle with stock powder. Cover with boiling water and set aside for 2 minutes to soak.
  2. Add carrot and celery and set aside for a further 1 minute or until tender. Refresh under cold water. Drain and return to bowl.
  3. Add mint, chives, sprouts, chicken and ginger and combine. Whisk together the tamari, vinegar, oil and honey in a jug.
  4. Drizzle over the salad and toss to combine. Serve.

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)