Chicken chow mein salad
Ingredients
- 3 oz Soba noodles or whole-wheat thin spaghetti, uncooked 3oz
- 2.3 cup Green beans, trimmed, chopped into 1/2" pieces 2.3oz
- ¼ cup Frozen peas 1.4oz
- 5 oz Chicken breast, cooked, shredded 5oz
- ½ cup Mushroom slices, raw 1.2oz
- 1 stalk Celery, medium, diced 1.4oz
- 2 Green onion, medium, thinly sliced 1.1oz
- ½ cup Red cabbage, chopped 1.6oz
- ⅓ cup Red bell pepper, chopped 1.7oz
- 2 tsp Extra virgin olive oil 0.3oz
- 2 tbsp Sweet chili sauce, low-sodium 1.2oz
- 1 tbsp Soy sauce, low-sodium 0.5oz
Steps
- Cook the noodles according to packet instructions. Transfer to a bowl.
- Place the beans and peas into a heatproof bowl, cover with boiling water, stand for 2 minutes until bright green, drain and refresh in cold water. Add to the noodles. Add the chicken, mushrooms, celery, onions, cabbage, and bell pepper to the noodles. Toss to combine.
- To make the dressing, combine oil, sweet chilli sauce, and soy sauce in a jar. Secure the lid and shake well to combine. Pour the dressing over the salad, toss gently and serve.
- TIP: If you have extra time, try a wok-tossed version. Prepare noodles as per packet instructions. Stir-fry mushrooms, and bell pepper in a wok over medium-high heat for 1 minute, add beans for 30 seconds, add prepared noodles and stir-fry for another 30 seconds. Add remaining vegetables, chicken and stir-fry for another 30 seconds. Finally add dressing and stir-fry until combined. Serve with lemon wedges.