Asian flavours - chicken noodle salad
Recipe type: Salad
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3 as complete meal or 6 side servings
Gorgeous fresh flavours that is undeniably healthy
  • Salad:
  • 3 cups of shredded green cabbage
  • 2 cups of shredded purple cabbage
  • 2 cups of bean shoots
  • 2 carrots - grated
  • 1 bunch of mint leaves - chopped
  • ½ bunch of coriander - chopped
  • Dressing:
  • ¼ cup of olive oil
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp tamari or low sodium soy sauce
  • 1 tsp finely grated or minced garlic
  • 1 tsp of grated ginger
  • 1 tsp of honey or raw sugar
  • ½ tsp of red chilli (or more if you like a kick)
  • Extras:
  • 2 chicken breasts - poached, bbq'd or grilled
  • 1 tbsp sesame oil
  • 3 cups of cooked rice noodles
  1. Cut and shred all salad ingredients and put into a large bowl
  2. Meanwhile, grill, bbq or poach the chicken breasts
  3. Bring 1 L of water to boil and boil rice noodles for five minutes al dente. Alternatively, if the rice noodles are cooked, stir fry for a couple of minutes in a little sesame oil until soft and tasty
  4. Mix all the dressing ingredients in a screw top jar
  5. Dress the salad and toss through
  6. Slice the chicken and add to the salad
  7. Add a serving of rice noodles to each bowl and toss salad and chicken through (the rice noodles can be unpalatable if left refrigerated, so use fresh) - and you will have left overs of this gorgeous salad!!
Recipe by My Health Zest at