Egmont Honey – Honey chicken noodle salad

This is the perfect Summer or Winter meal packed full of veggies and can be topped with any protein of your choice. If vegetarian, try adding tofu instead of chicken.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes 

Ingredients – serves 2

1 large Chicken breast

300g shelf fresh noodles, Hokkien or Singapore

1 x carrot, grated finely

10 green beans halved

½ spring onion, sliced

½ cucumber, sliced

¼ red cabbage, shredded

Honey dressing:

1x tsp sesame seeds

1x tbsp Egmont honey

1x tbsp soy sauce, salt reduced

½ tsp sesame oil

1x tsp Sriracha

1 x tbsp lemon juice

Chicken marinade:

1 x tsp crushed ginger

1 x tsp crushed garlic

1 x tbsp Egmont honey

Salt and pepper to taste

To serve:
Chopped coriander, sliced lime, sesame seeds and chilli flakes to garnish

Instructions: 

• Chop your chicken breasts into cubes about 3-4cm thick.
• Place all marinade ingredients in a bowl and stir to combine.
• Cover the chicken with half of the sauce and leave for 30mins in the fridge to soak.
• Place noodles in a large bowl. Cover with boiling water for 1 minute, then drain and refresh in running cold water. Set aside.
• Add carrot, spring onion, green beans, cucumber and cabbage to noodles. Gently toss to combine.
• Add Egmont honey, soy sauce, sriracha, lemon juice and sesame oil together and mix well.
• Pour dressing over noodle mix
• Make your chicken skewers and cook on medium-high heat turning frequently while brushing with the excess marinade.
• Once cooked, place it on top of your salad.
• Garnish with a sprinkle of sesame seeds on top, coriander and chilli flakes.
• Serve immediately with a squeeze of lime.

Enjoy!