A crisp base of lime juice-coated fresh leaves are topped with a colourful combination of superb ingredients in this Asian-style dish. Amazing aromas will meet you as sit down to enjoy crunchy carrot, pops of sweet, charred corn, silky onion, crunchy cashew nuts & golden chicken tossed with perfectly chewy egg noodles. These are all coated in a glistening UCOOK Asian sauce.
Asian-style Chicken & Noodle Salad
Asian-style Chicken & Noodle Salad
with julienne carrots & cashew nuts
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Cashew Nuts
- Chicken
- Corn
- Egg Noodles
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Chillies
- Fresh Chives
- Julienne Carrots
- Lime Juice
- Salad Leaves
- Sliced Onion
- UCOOK Asian Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and toss through a drizzle of olive oil.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
ALL TOGETHER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn and the onion until lightly charred, 3-4 minutes (shifting occasionally). Mix in the noodles, carrots, Chicken, chilli (to taste), and the Asian sauce until coated. Remove from the heat.
DINNER IS READY
In a salad bowl, combine the lime juice, a drizzle of olive oil, and mix in the salad leaves. Bowl up a bed of the dressed leaves, top with the loaded noodles, and scatter over the nuts. Garnish with a sprinkle of the chives and dig in, Chef!
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and toss through a drizzle of olive oil.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
ALL TOGETHER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn and the onion until lightly charred, 3-4 minutes (shifting occasionally). Mix in the noodles, carrots, Chicken, chilli (to taste), and the Asian sauce until coated. Remove from the heat.
DINNER IS READY
In a salad bowl, combine the lime juice, a drizzle of olive oil, and mix in the salad leaves. Bowl up a bed of the dressed leaves, top with the loaded noodles, and scatter over the nuts. Garnish with a sprinkle of the chives and dig in, Chef!
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and toss through a drizzle of olive oil.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
ALL TOGETHER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn and the onion until lightly charred, 4-5 minutes (shifting occasionally). Mix in the noodles, carrots, Chicken, chilli (to taste), and the Asian sauce until coated. Remove from the heat.
DINNER IS READY
In a salad bowl, combine the lime juice, a drizzle of olive oil, and mix in the salad leaves. Bowl up a bed of the dressed leaves, top with the loaded noodles, and scatter over the nuts. Garnish with a sprinkle of the chives and dig in, Chef!
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and toss through a drizzle of olive oil.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
ALL TOGETHER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn and the onion until lightly charred, 4-5 minutes (shifting occasionally). Mix in the noodles, carrots, Chicken, chilli (to taste), and the Asian sauce until coated. Remove from the heat.
DINNER IS READY
In a salad bowl, combine the lime juice, a drizzle of olive oil, and mix in the salad leaves. Bowl up a bed of the dressed leaves, top with the loaded noodles, and scatter over the nuts. Garnish with a sprinkle of the chives and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Asian-style Chicken & Noodle Salad?
The preparation time for Asian-style Chicken & Noodle Salad with julienne carrots & cashew nuts is between 15 and 20 minutes.
What is the total time required to make Asian-style Chicken & Noodle Salad with julienne carrots & cashew nuts?
The total time required to make Asian-style Chicken & Noodle Salad with julienne carrots & cashew nuts is between 20 and 25 minutes.
How many servings does Asian-style Chicken & Noodle Salad provide?
4 servings
What are the main ingredients in Asian-style Chicken & Noodle Salad?
Cashew Nuts, Chicken, Corn, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Chives, Julienne Carrots, Lime Juice, Salad Leaves, Sliced Onion, UCOOK Asian Sauce
What is the nutritional information of Asian-style Chicken & Noodle Salad?
Calories: 743, Carbs: 86 grams, Fat: grams, Protein: 49.8 grams, Sugar: 17.6 grams, Salt: 949 grams
How do I prepare Asian-style Chicken & Noodle Salad?
DINNER IS READY: In a salad bowl, combine the lime juice, a drizzle of olive oil, and mix in the salad leaves. Bowl up a bed of the dressed leaves, top with the loaded noodles, and scatter over the nuts. Garnish with a sprinkle of the chives and dig in, Chef! ALL TOGETHER: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn and the onion until lightly charred, 3-4 minutes (shifting occasionally). Mix in the noodles, carrots, chicken, chilli (to taste), and the Asian sauce until coated. Remove from the heat. CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Asian-style Chicken & Noodle Salad?
Cashew Nuts, Chicken, Corn, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Chives, Julienne Carrots, Lime Juice, Salad Leaves, Sliced Onion, UCOOK Asian Sauce
How many calories does Asian-style Chicken & Noodle Salad have?
743 calories
How much fat content does Asian-style Chicken & Noodle Salad have?
grams
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