Chicken And Shrimp Salad With Vegetables And Noodles


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Chicken And Shrimp Salad With Vegetables And Noodles
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Savoury Asian noodle salad with stir-fried chicken breast, shrimps and vegetables: an easy Chinese noodle recipe for a tasty brunch

Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 2
  • Recipe cuisine Chinese

Wash and dry the chicken breast.

Cut into bite-sized pieces.

Peel the carrot and cut lengthways into ca. 2 mm thin slices.

Cut the slices into tiny sticks.

Wash and halve the red pepper.

Remove the seeds and the stalk and cut into strips.

Blanch the sugar snaps for ca. 2 min in boiling salted water, then place immediately in cold water to stop the cooking process.

Drain well. Wash the spring onions and chop into ca. 5 cm pieces.

Fry the chicken breast pieces in hot oil, followed by the carrot sticks, red pepper, spring onions, sugar snaps, bean sprouts, garlic, ginger and finally the shrimps.

Stir-fry everything for ca. 6 min until cooked, but still a little crisp.

Add the Chinese egg noodles, toss around a little, and then mix in the lightly toasted sesame seeds.

Season with soy sauce and chilli sauce and serve.

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