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Warm chicken noodle salad


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Rate this recipe 3.6/5 (15 Votes)


  • 350g/12oz skinless chicken breast
  • 1/2 tsp ground ginger
  • 1/2 tsp turmeric
  • 1/2 tsp medium curry powder
  • 1/2 tsp mustard powder
  • 3 tbsp olive oil
  • 2 courgettes cut into 5cm batons
  • 1 red pepper deseeded and sliced
  • 1 yellow pepper deseeded and sliced
  • 115g/4oz mangetouts topped and tailed
  • 1 garlic clove peeled and finely chopped
  • 3 tbsp honey
  • 2 tbsp lemon juice
  • 175g/6oz medium egg noodles
  • Salt and pepper
  • 2 tbsp chopped fresh coriander to garnish


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget


Step 1

Cut the chicken into thin stilts and place in a basin.

Step 2

Mix in the ground ginger, turmeric, curry powder and mustard and season well. Cover with clingfilm and allow to marinate for 1-2 hours.

Step 3

Heat 2 tablespoons of the oil in a frying pan and cook the courgettes over a height heat for 2-3 minutes until they are well coloured. Using a slotted spoon, lift the from the pan and place in the heated serving dish. Put the peppers in the pan and cook for 2-3 minutes until slightly softened and just taking on some colour. Add the mangetouts and cook for another minute. Remove from the heat and add these to the courgettes.

Step 4

Add the remaining oil to the pan and cook the chicken over a high heat until golden brown. Add the garlic and chopped ginger and stir well. Spoon in the honey and lemon juice and allow to bubble for 2-3 minutes until the chicken is tender. Adjust seasoning to taste.

Step 5

Cook the noodles for about 3 minutes or according to instructions on the packet, and drain well.

Step 6

Mix the noodles with the vegetables in the serving dish and pour in the chicken mixture.

Step 7

Serve at once, garnished with the chopped coriander.

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