Sticky nChicken Noodle Salad

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (355.8 g)
  • Calories 718.4
  • Total Fat - 32.1 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 204 mg
  • Sodium - 3302.1 mg
  • Total Carbohydrate - 69.3 g
  • Dietary Fiber - 4.8 g
  • Sugars - 17.1 g
  • Protein - 37.3 g
  • Calcium - 82.3 mg
  • Iron - 4 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.9 mg

Step 1

Combine the light soy sauce, vinegar, ginger, garlic and 1 tablespoon sugar in a jug and whisk well to dissolve the sugar and then set aside.

Step 2

Heat 2 teaspoons oil in a large wok until smoking and add the half the chicken and stir-fry for 5 minutes or until golden and Using tongs to transfer the chicken to a plate and then repeat with the remaining chicken.

Step 3

Return the chicken to the pan along with half the soy sauce mixture and the remaining 2 tablespoons sugar and cook, stirring often, for 8-10 minutes or until the sauce has reduced and the chicken is golden and sticky and then add the dark soy sauce and toss to combine and sprinkle with half the sesame seeds.

Step 4

Meanwhile, cook the noodles following the packet directions; drain and transfer to a bowl.

Step 5

Steam the snow peas until bright green and tender-crisp and then add the remaining 2 teaspoons oil to the remaining soy sauce mixture and stir to combine.

Step 6

Divide the noodles among bowls and top with the chicken and drizzle with the remaining soy sauce mixture and sprinkle with remaining sesame seeds and then top with the snow peas and carrot and scatter over the coriander and chilli.

Tips & Variations


No special items needed.

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