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Jan 16


Stir-fry Chicken and Rice Noodles Salad

After a weekend indulgence of fatty and sweet food, I decided to prepare something healthy. I checked my recipe book for salads, Good Eating Salads, which I bought several months ago, and found Chinese Chicken Salad which ingredients I had at home, though I had to tweak some a little bit, so I called mine, Stir Fry Chicken and Rice Noodles salad. On Monday evening, a bowl of delicious and healthy Stir Fry Chicken and Rice Noodles salad was my treat to myself.

Cooking Stir Fry Chicken and Rice Noodles was so easy with just basic ingredients. I still had left over rice noodles which I brought from Kolkata, and a piece of chicken breast in the fridge. I used cabbage and carrots for the veg. And I always have basic sauces like soy sauce, vinegar, olive oil. In the original recipe, the rice noodles was fried to be crispy, but since I wanted it to be healthy and also I feel that eating crispy noodles won’t make me full, I just blanched it instead in salted boiling water for a minute. If you’d like to try cooking Stir Fry Chicken and Rice Noodles, below is the recipe which I tweaked to my preference.



2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 tsp soy sauce

1/8 tsp ground pepper

1 carrot, cut into thin strips

¼ head cabbage, cut into thin strips

20 g rice noodles

sesame seeds for garnish


3 tbsp olive oil

1 tbsp vinegar

2 tbsp soy sauce

1 clove of garlic, finely chopped

few drops of sesame oil

salt and pepper


  1. Sprinkle the chicken with soy sauce and pepper.
  2. To make the dressing, whisk the ingredients together in a bowl until well blended.
  3. Boil water in a deep cooking vessel and add salt, then blanch the rice noodles until soft, remove the noodles from the water and pile it in a serving bowl. Blanch the vegetables in the same boiling water for 5-10 seconds, then arrange in the serving bowl with the noodles.
  4. Heat a wok over a high heat, then add the oil. Stir-fry the chicken for 4-5 minutes until brown and crisp. Remove the chicken from the wok and put on top of the vegetables and noodles.
  5. Whisk the dressing again and pour over the salad. Garnish with sesame seeds.

Serves 2.

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