Peanut chicken noodle salad
This super quick salad is packed full of flavour and perfect for lunchboxes. Use Pams Asian Sesame Slaw to save time slicing and dicing, then team it up with egg noodles and shredded chicken for a satisfying lunchtime meal that is both nutritious and delicious.
Ingredients
Method
Ingredients
- 280g egg noodles
- 2 cups shredded chicken
- 1 bag (500g) Pams Asian Sesame Slaw
- ¼ cup peanut butter
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 1 Tbsp soy sauce
Method
- Cook the egg noodles as per pack instructions, then drain and leave to cool slightly.
- Toss the cooked egg noodles, shredded chicken and packet slaw in a large bowl, reserving the pack of dressing.
- Pour the pack of dressing into a small bowl along with the peanut butter, garlic, grated ginger and soy sauce and mix until well combined.
- If enjoying immediately, drizzle the dressing over the salad, toss to combine and divide between serving plates. If enjoying for lunch the next day, pop the dressing in a container and divide the salad between serving bowls or lunch boxes. Pour the dressing over just before eating.
Chef's tip
Toast 2 tablespoons of chopped peanuts in a hot pan until golden brown and serve over the salad for a lovely crunch. Garnish with sliced spring onion and coriander.