Japanese-Style Chicken Noodle Salad

Name: Japanese-Style Chicken Noodle Salad
Yield: Makes 6–8 portions
Ingredients: 2 large spring onions, sliced; 1 large carrot, grated; 198 g/7 oz tin sweetcorn, drained; 150 g/5 oz medium egg noodles; 100 g/3½ oz sugar snap peas, sliced; 2 cooked chicken breasts, diced; 4 tbsp rice wine vinegar; 3 Chinese lettuce leaves, sliced; 2 tbsp sweet chilli sauce; 6 tbsp light olive oil; 2 tbsp soy sauce; 1 garlic clove, crushed

Preparation info

Makes
6–8
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

Introduce your family to a taste of the orient with this Japanese-inspired noodle salad. It’s the perfect opportunity to offer young children new flavour combinations; the simple but standout Japanese dressing will take kids on a taste adventure.

Ingredients

150 g/5 oz medium egg noodles
198 g/7

Noodles

Method

Cook the noodles in a pan of boiling water according to the packet instructions, drain and rinse under cold running water. Drain well and tip into a serving bowl.

Add the sweetcorn, carrot, spring onions, sugar snap peas, Chinese lettuce leaves and chicken to the noodles.

Mix all of the dressing ingredients together in a jug. Pour the dressing over the noodle salad, toss togethe