Chicken Noodles With Ginger Dressing

Kids’ love oodles of noodles, so why not make last night’s leftovers into a colourful cold noodle salad. This recipe is quick, nutritious, and packed with colourful veggies.


125g medium egg noodles
100g soya beans
1 red pepper, sliced
1 carrot, peeled and thinly sliced into thin strips
4 spring onions, sliced
75g sweetcorn
100g cooked chicken, sliced into strips
Ginger Dressing
6 tbsp olive oil
1 tsp sesame oil
2 tsp rice wine vinegar
2 tsp honey
2 tsp soy
2 tbsp sweet chilli sauce
1 tsp grated fresh ginger


  1. Cook the noodles in boiling water according to the packet instructions, drain and refresh under cold water.
  2. Cook the soya beans in boiling water for 4 minutes, drain and refresh under cold water.
  3. Mix the noodles, soya beans, pepper, carrot, spring onions, sweetcorn and chicken together in a bowl. Measure the dressing ingredients together in a small jug.
  4. Whisk well. Pour the dressing over the salad before serving.


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