Asian Chicken Noodle Salad

Asian noodle salad
Serves: 4
Prep: 10 minutes
Cook: 20 minutes

This Asian inspired salad is fresh, flavourful and satisfying!! Packed full of vegetables and so quick and easy to prepare. This salad can be an accompaniment of the main meal or served a larger portion as the main meal itsself.

Print Recipe

1 large packet rice noodles

250 g 8.8 oz

Skinless chicken breast, diced

500 g 17.6 oz

1⅓  tbsp garlic-infused olive oil

18 g 0.6 oz

1 red capsicum, julienned

225 g 7.9 oz

1/2 green capsicum, julienned

113 g 4.0 oz

2 medium carrots, julienned

150 g 5.3 oz

½ bunch spring onions, green tops only, sliced

8 g 0.3 oz

¼ cup oyster sauce

62 g 2.2 oz

¼ cup soy sauce

62 g 2.2 oz

1⅓  tbsp fish sauce

20 g 0.7 oz

1 tsp brown sugar

5 g 0.2 oz

1 tsp crushed ginger

5 g 0.2 oz

1 tsp red chilli flakes

2 g 0.07 oz

½ cup crushed peanuts

65 g 2.3 oz


  1. Julienne capsicums and carrots and chop spring onion tips, set aside.

  2. Cook rice noodles according to packet instructions, drain and set aside to cool.

  3. In a small jug, add oyster sauce, soy sauce, fish sauce, brown sugar, crushed ginger and chilli flakes and stir to combine, set aside.

  4. Heat oil in large wok, add diced chicken and sauté until browned and cooked thoroughly.

  5. Turn off heat and add cooked rice noodles, sauce and julienned capsicum and carrot to the wok, stir to combine.

  6. Divide noodle salad into four bowls and garnish with spring onion tips and crushed peanuts.


  • Use salt reduced soy sauce and oyster sauce if available. 
  • This recipe can be enjoyed as both a hot or cold dish. 

Nutrition Information (per serve)
Energy 1826 Kj / 436 cal
Protein 42.80g
Carbohydrates 27.10g
Sugar 15.30g
Total Fat 17.20g
Saturated Fat 3.30g
Fibre 5.20g
Back to all recipes
Back to all recipes