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Chicken And Shrimp Salad With Vegetables And Noodles

Chicken And Shrimp Salad With Vegetables And Noodles

Savoury Asian noodle salad with stir-fried chicken breast, shrimps and vegetables: an easy Chinese noodle recipe for a tasty brunch

23 May, 2012
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Type of dish


serves for


total time

0 HR 45 MIN


1 breast
100 g, ready-to-eat
Red pepper
Bean sprouts
50 g
100 g
2 each
Sesame seeds
15 ml, lightly toasted
1 clove, finely chopped
Sesame oil
15 ml
15 ml, grated
Soy sauce
To taste, light
Chili pepper
To taste
Egg noodles
60 - 100 g, cooked, Chinese kind, chopped small


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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