eCook Meal
Asian-style Chicken & Noodle Salad
with julienne carrots & cashew nuts
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.93
for 4 servings · R28.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Julienne Carrots needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Sliced Onion needs 300 gOnions 3 kg 3 kg at R45.00 · 10% of packR4.50
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
- UCOOK Asian Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Carrot, Cashew Nut, Chicken, Chilli, Corn, Egg Noodles, Fresh Chives, Lime Juice, Onion, Salad Leaves, 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?
Carrot, Cashew Nut, Chicken, Chilli, Corn, Egg Noodles, Fresh Chives, Lime Juice, Onion, Salad Leaves, 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