Rainbow Noodle Salad

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4
Servings

10m
Prep Time

5m
Cook Time

15m
Ready In

Recipe: #36491

February 17, 2021

Categories: Dinner, Lunch, Salads, Main Dish Salad, Nuts/Seeds, Macadamia Nut, Add it in the lunch box, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Refrigerator, Stove Top, Cooked Chicken or Beef, Cooked Chicken more

recipe by:
ImPat

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recipe by:
ImPat

"From our weekday newspaper The West Australian."

Original recipe yields 4 servings

Metric US

Ingredients

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450 grams hokkien noodles, fresh thin one packet
400 grams beetroot slaw, 2 x 200 gram packets
2 cups cooked chicken, shredded
2 green onions, thinly sliced

2 tablespoons coriander leaves, fresh and finely chopped
2 tablespoons macadamia nuts, roughly chopped salted and roasted
1/2 cup sesame dressing, Japanese roasted
Coriander sprigs, to serve

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.

Tags : Dinner Lunch Salads Main Dish Salad

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