Grilled Chicken Noodle Salad

It's less work than it looks! But totally worth it.
Prep Time30 minutes
Cook Time20 minutes
Resting time4 hours
Total Time4 hours 50 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 450kcal


  • 2 chicken breasts sliced
  • 250 g egg noodles
  • 1 long red chilli de-seeded and julienned
  • 1 carrot julienned
  • 1 courgette julienned
  • 1 small handful of mint leaves
  • 1 small handful of coriander


  • 1 tbsp ginger grated
  • 1 tbsp caster sugar
  • 3 tbsp oyster sauce
  • 3 tbsp rice wine/dry sherry
  • 1 tbsp vegetable oil
  • 2 garlic cloves crushed


  • 2 tbsp light soy sauce
  • .5 tsp sesame oil
  • 1 tbsp malt vinegar
  • 1 tbsp caster sugar
  • 2 tbsp lime juice

optional to serve

  • 1 tbsp sesame seeds


  • Combine marinade ingredients in a large bowl, add the chicken and veg, leave for 4 hours or overnight if possible.
  • Mix the dressing ingredients and stir until sugar has dissolved.
  • Pour hot water over the noodles to soften, then drain well. Refresh under cold water then drain again.
  • Cook chicken and veg on medium heat until cooked through. Remove from the pan and rest in a warm place for 5 minutes, then slice.
  • Combine noodles, chilli, mint and coriander. Add enough dressing to coat all ingredients.
  • Pile noodles onto a bowl and top with chicken and a sprinkle of sesame seeds.

Subscribe To Our Newsletter

Join our mailing list to receive regular healty eating tips and recipies.

You have Successfully Subscribed!