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Oriental chicken noodle salad

chicken, noodles, salads

Ingredients 15
Servings 6
Time 10 min


  • 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


30 min
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 My Easy Cooking

Read more on: chicken  |  salads  |  recipes


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2019-09-18 11:25 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

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