Spicy Chicken and Noodle Salad Recipe

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spicy chicken and noodle salad photo


For the sticky chicken:

  • 8tbsp honey
  • 6tbsp dark soy sauce
  • 3tbsp Shaoxing rice wine
  • 2tsp sesame oil
  • 1 red chilli, finely chopped
  • 2tsp cornflour, mixed with 2tbsp water
  • A good squeeze of lime juice
  • 4 chicken breasts on the bone, scored

For the sesame carrots:

  • 2tsp sesame oil
  • ½tbsp sunflower oil
  • 2 large carrots, peeled and cut into 5cm batons
  • 1½tbsp toasted sesame seeds

For the salad:

  • 175g thin rice noodles
  • 200g sugar snap peas, halved lengthways
  • 4 spring onions, trimmed and finely sliced
  • A handful of coriander leaves, chopped


  1. For the sticky chicken: mix the honey, soy, rice wine, sesame oil, chilli and cornflour until combined. Place in a saucepan, bring to the boil and bubble for 5 minutes, until syrupy. Add a squeeze of lime. Marinate the chicken in about half this mixture for 30 mins or overnight, then season. Reserve the remaining dressing for the salad

  2. Heat the oven to 200C/180C fan/400F/gas mark 6. For the sesame carrots: mix the sesame and sunflower oils until smooth; toss with the carrots. Spread on a baking sheet lined with foil; drizzle with oil. Cook both for 30 to 35 minutes, turning up the oven temperature to 220C/200C fan/425F/gas mark 7 for the last 10 minutes

  3. For the salad: place the noodles in boiling water for 5 minutes, drain and set aside. Bone and slice the chicken; set aside. Toss the carrots with the sesame seeds and place in a bowl. Add the sugar snap peas, noodles, chicken, spring onions, coriander and reserved dressing, and toss to coat