Chicken noodle salad cups 

Chicken noodle salad cups
309 kcal


Preparation:20 min
Ready in:80 min
1 serving contains (Percentage of daily recommendation)
Calories309 kcal(15%)
Protein27 g(54%)
Fat15 g(19%)
Carbohydrates18 g(7%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

3Chicken breasts
3 tablespoonsTeriyaki sauce
3 tablespoonsOil
3 ½ ouncesthin Rice noodles
2 tablespoonsSesame seeds
1 teaspoonred Curry paste
1 tablespoonRice vinegar
½Red onions thinly sliced
1carrots cut into sticks
Cucumber cut into thin sticks
2 cupsBean sprout
1 cupmixed greens spinach, rocket (arugula) and watercress


1 Put the chicken breast fillets into a shallow dish. Mix 2 tablespoons teriyaki sauce with 2 tablespoons oil and brush the chicken with the mixture. Cover and leave to marinate for 1 hour.
2 Cook the noodles in boiling, salted water for 5 minutes, then drain thoroughly and rinse in cold water. Drain and set aside.
3 Heat the remaining oil in a frying pan and toast the sesame seeds, then stir in the curry paste, vinegar and the remaining teriyaki sauce.
4 Put the noodles, onion, carrot and cucumber into a bowl, add the sauce and mix well.
5 Heat a frying pan and cook the chicken for about 10 minutes, turning once, until cooked through. Slice the chicken breasts at an angle.
6 Mix the salad leaves and bean sprouts into the noodle salad and serve in glasses, topped with slices of chicken breast.


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