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Chicken and Sesame Noodle Salad

Main Course / Dairy Free / Lactose Free / Shellfish Free / Low Cholesterol / Low Potassium / Suitable for Diabetics / Healthy heart recipe / Chinese

Chicken and Sesame Noodle Salad

Serves: 6

Preparation time: 20minutes

Cooking time: 5minutes

Submitted by: Lead Cook - Susan Wilks


300g dried medium egg noodles
1 tablespoon sesame oil
300g cooked chicken breast
2 carrots (150g)
2 sticks celery (150g)
1 bunch spring onions (approx 6)
1 small cucumber (150g)
4 tablespoons tahini (100g)
1 tablespoon sesame oil
2 tablespoons light soy sauce
1 tablespoon vinegar (white wine / cider)
1 teaspoon sugar
1/2 teaspoon chilli powder
100ml chicken stock


Boil the noodles and drain, rinsing with cold water. Toss in a bowl with the sesame oil then set aside.

Cut the cooked chicken breast into 2 cm strips and put in a pan with just enough water to cover. Slowly simmer for 10/15 minutes until cooked. Cool then pull into shreds.

Julienne the carrot, celery and spring onion into 5cm long fine strips. Bring a large pan of water to the boil and add the carrot and celery and cook for 1 minute then add the spring onion for a further 20 seconds. Drain then refresh in cold water. Pat dry and combine with the chicken.

Peel the cucumber and cut into 5cm long julienne strips. Add to the chicken and other vegetables.

Mix the sauce ingredients together then add to the rest of the ingredients and stir well before serving.

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