Sesame Noodle Salad topped with Crispy Chicken

August 14, 2017

This delicious and healthy recipe is our take on an Asian noodle salad. It’s an easy meal which is served cold. The salad and noodle mix can be prepared a day in advance and stored in the fridge, topped with the slicked chicken steak just before you’re ready to eat.

  • Yields: 4


1 Glenhaven Foods Crispy Chicken Steaks - pack of 4

300 g pack of your favourite thin or medium dried noodles or angel hair pasta.

3 tbsp vegetable oil

3 tbsp sesame seeds

60 ml soy sauce

60 ml rice vinegar

1 tbsp sugar

1/2 tsp cayenne

1 red pepper cut into thin slivers

150 g thinly sliced carrots

100 g sugar snap peas, sliced down the middle.


1Heat your oven as per the instructions on the Glenhaven pack, remembering that ovens may vary slightly.

2Place your Glenhaven Chicken into the oven and bake as per the pack instructions.

3Cook the noodles as per the instructions on the packet and set to one side.

4Heat the oil in a medium saucepan and add the sesame seeds, stirring until golden.

5Take the pan off the heat and stir in the soy sauce, vinegar, sugar and cayenne.

6Mix in the cooked noodles, peppers, sugar snap peas and carrots and add a pinch of salt to taste if required divide into 4 bowls.

7Slice the cooked chicken and top each bowl with one sliced chicken brast

8Serve warm immediately.

The recipes provided on this website are for guideline purposes only. Glenhaven Foods is not responsible for the outcome of recipes due to variations in ingredients, cooking equipment and temperatures. Seek expert advice if you are unsure how to prepare or cook any of the raw ingredients, or how to use kitchen equipment. Although we have strived to be as accurate as possible, we do not accept liability for any errors or omissions to recipes and those recipes listed on the website may not have been formally tested by us.

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