| | Lemon chicken noodle salad
Lemon chicken noodle salad
Lemon chicken noodle salad 4.3-5 9
  • Calories: 1227 kj
  • Fat: 4g
  • Carbohydrates: 10g

How to Make:

  1. Combine the chicken, lemongrass, lemon rind, turmeric, half the chilli and 2 tablespoons lemon juice in a shallow glass bowl. Cover and place in the fridge for 30 minutes to marinate.
  2. Cook the noodles following the packet directions or until tender. Drain. Refresh under cold running water.
  3. Heat a large wok over high heat and spray with oil. Stir-fry the chicken for 2-3 minutes or until golden brown and cooked through. Transfer to a large bowl.
  4. Add the noodles, onion, sugar snap peas, cabbage, tomato, mint and coriander to the chicken. Combine fish sauce, sugar, remaining chilli and 2 tablespoons lemon juice in a small bowl. Stir until sugar dissolves. Add the dressing to the salad. Gently toss to combine. Serve warm.
Time for preparing:
10 min.


  • 500g chicken breast fillets, thinly sliced
  • 1 stem lemongrass, pale section only, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 1/2 teaspoon turmeric
  • 2 long fresh red chillies, deseeded, finely chopped
  • 80ml (1/3 cup) fresh lemon juice
  • 100g dried egg noodles
  • 1 small red onion, thinly sliced
  • 150g sugar snap peas, thinly sliced diagonally
  • 1/4 small red cabbage, shredded
  • 100g grape tomatoes, halved
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar