Cold Egg Noodle Salad


Preparation: 30 Minutes
Cooking: 20 Minutes

This is a simple but satisfying lunch option that includes vegetables, meat, eggs and carbohydrates all in one dish. Try it with different toppings, such as prawns (shrimp), Soy-marinated Boiled Eggs or Tea-braised Pork.



  • 2 skinless chicken breast fillets, about 300 g (10½ oz)
  • 3 Egg Crepes
  • 2 tomatoes, halved lengthways and sliced
  • ½ cucumber, cut into matchsticks
  • ½ quantity of Miso Dressing


  • 360 g (12¾ oz) dried egg noodles
  • 30 g (1 oz) Pickled Ginger, finely chopped, optional


Place the chicken in a saucepan, cover with water and bring to the boil over medium heat. As soon as it reaches boiling point, turn off the heat and leave the chicken in the water for 15 minutes.

Cook the egg noodles according to the packet instructions, then drain and rinse under cold running water until cool.

When the chicken is cool enough to handle, remove it from the water and shred the meat.

Divide the noodles among four plates. Arrange the chicken, Egg Crepes, tomato and cucumber on top. Drizzle the dressing over the salad and serve sprinkled with the Pickled Ginger.