Chicken noodle salad

Chicken noodle salad




  • 11/2 teaspoons fish sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon ginger, minced
  • half a teaspoon garlic
  • 1 tablespoon Chinese black vinegar
  • 1 teaspoon brown sugar
  • 1 tablespoon vegetable oil
  • 200g precooked chicken, diced
  • half a cup carrot, peeled and finely diced
  • half a cup leeks, washed and finely diced
  • 1/3 cup frozen peas
  • half a cup celery, finely diced
  • 250g packet dried Asian noodles


In a small bowl add the first 6 ingredients, stir then put to one side.

Pre cook noodles following the packet instructions and leave to cool.

Heat a wok or large frying pan on high heat. Add oil, swirl around pan then add carrots, leeks, peas and celery.

Leave to cook for 4-5 minutes, stirring occasionally.

Add chicken pieces and fold through with vegetables. Add noodles and toss with vegetables and chicken. When combined, add sauce mixture and toss through noodles for 1-2 minutes.

Remove from heat and serve hot or spread noodle mixture on a large tray and cool in the fridge. Keep in an airtight container until needed.


  • I use this recipe quite often when making chicken wings; I just leave out the poached chicken and serve it as a vegetarian dish with the wings.
  • The chicken does not have to be poached, it can be pre roasted. You can even use leftover beef or lamb.
  • Because everything is precooked (except the veggies), this makes a great cold salad and perfect for a quick lunch box meal.
  • You can find Chinese black vinegar in any Asian store.
  • The easiest way to mince ginger is to use the finest side of a hand-held grater.
  • Recipe created by Camilla Baker for Kidspot, New Zealand‰s best recipe finder.

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