Preparing Chicken noodle salad

This healthy noodle salad is packed with vegetables and flavoured with a spicy, low-fat soy dressing. This is ideal for lunch if you’re on a low-calorie diet of 1200–1500 calories a day.

Each serving provides 404 kcal, 30g protein, 45g carbohydrates (of which 16.5g sugars), 10g fat (of which 2g saturates), 7g fibre and 2g salt.


  • 70g/2½oz medium egg noodles
  • 50g/1¾oz frozen soya beans or frozen peas
  • 1 carrot, peeled
  • ½ small red pepper, seeds removed, sliced
  • 75g/2¾oz mangetout, trimmed and halved lengthways
  • 1 cooked boneless, skinless chicken breast (about 125g/4½oz)
  • 4 spring onions, trimmed and finely sliced
  • 1 long red chilli, finely sliced (deseeded if preferred)
  • 15g/½oz fresh coriander leaves
  • 10g/⅓oz fresh mint leaves
  • 15g/½oz roasted cashew nuts, roughly chopped

For the dressing

  • 3 tbsp water
  • 3 tsp caster sugar
  • ½–1 tsp dried chilli flakes, to taste
  • 4 tsp dark soy sauce
  • 1 tsp toasted sesame oil
Preparing Chicken noodle salad

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