Rainbow Noodle Salad

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

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.

Linky

I ended up with a version of this that was as close to your ingredients as I could find -spaghetti noodles, broccoli slaw with some slivered beets and Kraft Light Asian dressing. But I did specifically buy macadamia nuts! I loved the salad. DH was surprised that it wasn't spicier. Maybe I'll put some sriracha on his next time!!

review by:
(14 Jul 2021)