Oriental chicken noodle salad

Recipe from: 29 January 2014
chicken, noodles, salads

Ingredients 15
Servings 1
Minutes 00:10


Serving Change
  • 1
    roast chicken - about 4 cups when shredded
  • juice and zest of 1 orange
  • juice and zest of 1 lemon
  • juice and zest of 1 lime
  • 45
    vegetable oil
  • 5-10
    sesame oil - optional
  • 60
    soy sauce
  • 30
  • 10
    piece of ginger
  • 4
    cloves garlic
  • 1
  • To serve:
  • 500
    Chinese noodles - even Two Minute Noodles can work
  • fresh coriander
  • chopped cashews or toasted sesame seeds


Preheat oven to 180 C.

Shred the chicken, also the skin, but remove all the bones.

In a pestle and mortar, crush the garlic and ginger. Add the zest and juice of all three citrus fruits, but keep the fruit. 

Add the oil, sesame oil, soy and honey as well as the chili. Pour the sauce over the chicken and mix.

Pour the chicken into a oven-proof dish together with the orange, lemon and lime halves and bake for 25-30 minutes or until the chicken is golden brown, sticky and delicious.

When you are ready to serve, mix the noodles with some of the sauce from the oven-proof dish.

Mix and pile in the middle of a plate.

Top with some chicken, chopped cashew nuts or sesame seeds and lastly chopped coriander.

Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.

Read more on: chicken  |  salads  |  recipes


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2016-10-21 11:21

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