Chinese Noodle Salad is one of my favourite lunches as it doesn’t take much prep and tastes delicious. It’s great with salad and will keep you full all afternoon.
It can easily be taken out and about in a lunchbox so makes the perfect midweek lunch.
I make mine gluten free by using rice noodles and Tamari rather than soy sauce.
Ingredients (serves 1)
- Dried noodle nest
- Cooked chicken slices
- Couple of spring onions
- Shredded lettuce
- 4 tsp of soy sauce
- 1 tsp of sweetener
- 2 tsp of Chinese 5 spice
Cook the noodles as per the pack and set aside to cool. Slice the spring onions lengthways to create thin strips and mix in with the cooled noodles.
Now to make up the sauce: in a small pot thoroughly mix together the soy sauce, Chinese 5 spice and sweetener.
Put your noodles, spring onion and cooked chicken in a lunch box and pour over the sauce and give it a good mix so it coats everything. Leave it to soak for at least a couple of hours or overnight, the noodles do go sticky but they taste lovely.
Serve up on a bed of shredded lettuce or add some lettuce to the lunchbox and just take it with you.
If you are making the gluten free version, I would recommend using an extra tsp of sweetener. Tamari is a bit salty so you need an extra touch of sweetness.