Rainbow Noodle Salad
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #36491
February 17, 2021
"From our weekday newspaper The West Australian."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (272.4 g)
- Calories 927.5
- Total Fat - 19.6 g
- Saturated Fat - 3.3 g
- Cholesterol - 129 mg
- Sodium - 3829.3 mg
- Total Carbohydrate - 176 g
- Dietary Fiber - 5.1 g
- Sugars - 85.2 g
- Protein - 19.8 g
- Calcium - 68.4 mg
- Iron - 5.5 mg
- Vitamin C - 1.5 mg
- Thiamin - 1.3 mg
Step 1
Cook hokkien noodles following packet directions and then refresh under cold water and then drain well.
Step 2
Place hokkien noodles in a large bowl and add beetroot slaw, chicken, onion and chopped coriander and toss to combine.
Step 3
Divide rainbow noodle salad among 4 lunchboxes or serving plates and sprinkle with chopped nuts and extra coriander sprigs and then divide dressing among 4 small containers and cover and refrigerate until required.
Tips & Variations
No special items needed.
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