Japanese · Lunch
Chilled Egg Noodle Salad (No-Chop)
Chilled egg noodles are tossed with shredded rotisserie chicken, julienned carrot and cucumber ribbons in a sesame-soy dressing pulsed together in a blender. No knife work is needed since scallions are snipped with scissors and garlic is pressed. Served cold with sesame seeds and nori pieces.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
15.2gFat
42.1gCarbs
10.2gSugar
3.8gFiber
1580mgSodium
133mgChol
3.1gSat Fat
680mgPotassium
85mgCalcium
3.4mgIron
0.4mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
protein-rich
no-chop
Instructions
1
Prep
Pull rotisserie chicken breast into shreds with your fingers, discarding skin and bone; measure 200g and set aside.
2
Boil
Cook dry egg noodles in boiling water over high heat for 3–4 minutes until just tender, then drain and cool under cold running water.
3
Chill
Let noodles drain 10 minutes until excess water runs off and they are fully cooled.
4
Blitz
Pulse soy sauce, rice vinegar, sesame oil, honey and pressed garlic in a blender until smooth and emulsified.
5
Build
Toss cooled noodles, chicken, carrots and cucumber with dressing until glossy and coated.
6
Plate
Scatter scallion rings, sesame seeds and nori pieces over top and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g shredded rotisserie chicken breast
- 5.2 oz150g dry egg noodles
- 2/3 cup70g carrots
- 11 English cucumber, pre-cut into ribbons or half-moons (about 50g)
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 22 sheet nori
