Spicy Chicken and Noodle Salad Recipe

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4 - 6


  • 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


  • 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

  • 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

  • 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

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