Healthy Made Tasty. A Cancer Council website
Subscribe
Healthy Made Tasty. A Cancer Council website
Subscribe
Home > Recipes > Soy and ginger chicken noodle salad

Soy and ginger chicken noodle salad

Image of soy, ginger and chicken noodle salad on a large rectangle serving platter on a wooden chopping board with chopsticks to serve
(6)
Preparation time: 25 minutes
Cooking time: 15 minutes
Serves: 4
Gluten free
,
Dairy free
,
Nut free
Image of soy, ginger and chicken noodle salad on a large rectangle serving platter on a wooden chopping board with chopsticks to serve
  • 2.5 serves of vegetables per 
  • serving
Share recipe:

Ingredients

2 200g chicken breasts, skinless
2 tbsp reduced-salt soy sauce*
3 cm piece of ginger, peeled and grated
125g vermicelli rice noodles
100g snow peas, destemmed
1 red capsicum, deseeded & finely sliced
1 Lebanese cucumber, sliced
¼ head wombok (Asian cabbage), finely sliced
½ bunch coriander, chopped
1 lime, juiced
½ tsp sesame oil
½ tbsp honey

* Gluten free if using a gluten-free soy sauce

Savvy swaps

You can swap:

Chicken breast
400g pork fillet
Rice noodles
Any type of noodle
Snow peas
Green beans, sugar snap peas or edamame

Tips

  • This recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • You can make this recipe vegetarian, by swapping the chicken for some tofu. 
  • Snow peas and capsicum provide Vitamin C. Vitamin C helps your teeth and gums stay healthy. 

  • This is a great recipe for using up leftover cooked chicken or noodles. 
  •  Leftover coriander can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it.
  • Cabbage stores well in the fridge. Wrap in a clean damp cloth. Use to make our rice paper rolls.

  • Jarred ginger can be used to save time and money. 
  • Chicken is good value for money. Buy chicken breasts when they are on special and freeze until needed. 
  • To save money try growing your own herbs, like coriander, in the garden or in pots.   

Method

Step 1
In a medium sized sauce pan place the chicken breasts side by side and just cover with water. Add 2 tablespoons of soy sauce and half the ginger. Bring the water to a gentle simmer for 12-14 minutes. Turn the heat off, cover and set aside.

Step 2
Meanwhile, place the noodles in a large heat proof bowl and cover with boiling water. Allow to sit for 5-10 minutes or until soft. Drain and set aside.

Step 3
Add all the vegetable to the noodles and toss through.

Step 4
Add the remaining soy sauce, ginger, coriander, lime juice, sesame oil and honey to the noodles and toss together.

Step 5
Place the salad on a large serving platter and top with thinly sliced chicken breast.

Food safety tip: if you are packing for lunch, the salad needs to be kept cold so pack an ice brick. 

Tips

  • This recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • You can make this recipe vegetarian, by swapping the chicken for some tofu. 
  • Snow peas and capsicum provide Vitamin C. Vitamin C helps your teeth and gums stay healthy. 

  • This is a great recipe for using up leftover cooked chicken or noodles. 
  •  Leftover coriander can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it.
  • Cabbage stores well in the fridge. Wrap in a clean damp cloth. Use to make our rice paper rolls.

  • Jarred ginger can be used to save time and money. 
  • Chicken is good value for money. Buy chicken breasts when they are on special and freeze until needed. 
  • To save money try growing your own herbs, like coriander, in the garden or in pots.   

Rating

4
(6)

Rate this recipe

You might also like

Subscribe to our updates!

Subscribe

Recipes

Healthy lunch box

Preventing cancer

Healthy tips

Resources

About us

Contact us

Donate to Cancer Council NSW

Cancer Council NSW

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

Cancer Council NSW

Cancer Council NSW acknowledges the traditional custodians of the land on which we live and work. We pay our respects to the elders past and present and extend that respect to all other Aboriginal and Torres Strait Islander peoples.

Aboriginal Respect Symbol designed by Marcus Lee Design for Cancer Council NSW.

Become a Healthy Made Tasty subscriber

Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.

Subscribe form
I am (please select best fit)
By clicking 'Submit', you acknowledge that you have read and agree to our Privacy Collection Statement.

Become a Healthy Made Tasty subscriber

Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.

Subscribe form
I am (please select best fit)
By clicking 'Submit', you acknowledge that you have read and agree to our Privacy Collection Statement.

We will send this recipe to your inbox. Read our privacy collection statement first.