Chicken and Sugarsnap Noodle Salad Recipe

An Asian dish that tinkles all the taste buds that you possess and gives you an excellent meal experience. The noodles with sugar snap peas make a great combination. However, you can always add more kind of vegetables to the noodles to make it more interesting and hearty.

It is a quick to prepare meal which does not demand much time and effort or culinary skills. The recipe here serves four which you can always change by altering the ingredients. However, always keep the same proportion as given below to get the best blend of flavors. Our step by step guide has the much sought after recipe.

Serving size: 4 person
Preparation time: 15 minutes
Utensils needed: saucepan, mixing bowl, salad platter

Calories: 634.7
Fat: 27.8 g
Cholesterol: 59.5 mg


– 200g sugarsnap peas
– 200g dried medium egg noodles
– 1 tbsp tahini
– 2 tbsp sunflower oil
– 2 tbsp lemon juice
– 1 tbsp soy sauce
– 1 tsp toasted sesame oil
– 1 crushed garlic clove
– 2 tsp grated fresh root ginger
– 240g cold cooked chicken


  • 1

    Boil the sugar snap peas in a saucepan of water for five minutes. Drain the water and let the peas cool in a separate bowl.

  • 2

    Now, make the noodles. Cook them according to packet instructions which normally includes boiling them in a pan of water. Drain the water out and let the noodles cool under running water for a while in a colander. Drain into a mixing bowl.

  • 3

    Make a dressing by whisking together 1 tbsp tahini, 2 tbsp sunflower oil, 2 tbsp lemon juice, 1 tbsp soy sauce,1 tsp toasted sesame oil, 1 crushed garlic clove and 2 tsp grated fresh root ginger. Mix this dressing with the noodles and together.

  • 4

    Mix the noodles with the chicken which is cut into thin strips and the sugar snap peas. When prepared scoop out unto a salad platter and serve right away.

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