I love how fast this salad is to prepare, making it perfect for busy days or lunchbox meals. I enjoy the mix of textures from the slaw, noodles, nuts, and chicken, and the roasted sesame dressing adds a delicious depth without any extra effort. I also appreciate that it keeps well in the fridge, making it ideal for make-ahead lunches.
Ingredients
450g packet fresh thin hokkien noodles 2 x 200g packets beetroot slaw 2 cups shredded cooked chicken 2 green onions, thinly sliced 2 tbsp finely chopped fresh coriander leaves 2 tbsp roughly chopped salted, roasted macadamia nuts 1/2 cup Japanese roasted sesame dressing Coriander sprigs, to serve
(Note: All ingredient amounts are listed in the recipe card below.)
Directions
I cook the hokkien noodles following the packet directions, refresh them under cold water, and drain well.
I place the noodles in a large bowl and add the beetroot slaw, chicken, green onion, and chopped coriander, tossing everything together.
I divide the salad among 4 containers, sprinkle with chopped macadamias and extra coriander sprigs, and portion the dressing into small containers. I refrigerate until ready to serve.
I sometimes swap chicken for cooked prawns or tofu for a different protein.
I like adding edamame or cucumber for extra freshness.
I occasionally replace the sesame dressing with a chilli-lime or peanut dressing for a new flavour.
I enjoy using mixed slaw or shredded cabbage if I don’t have beetroot slaw.
Storage/Reheating
I store the salad in airtight containers for up to 2 days in the fridge. I keep the dressing separate until serving so the noodles stay fresh and the slaw stays crunchy. This dish is best served cold, so no reheating is needed.
FAQs
Can I make this salad ahead of time?
Yes, I often prepare it the night before, keeping the dressing separate until serving.
What can I use instead of hokkien noodles?
I use rice noodles, soba noodles, or thin egg noodles when I want a change.
Can I use leftover roast chicken?
Absolutely, I find leftover chicken works perfectly.
How do I stop the noodles from sticking?
I rinse them under cold water and toss them well before mixing with the other ingredients.
Can I make this vegetarian?
Yes, I replace the chicken with tofu, tempeh, or extra veggies.
Are macadamias essential?
No, I sometimes use cashews, peanuts, or almonds instead.
Can I add more vegetables?
Definitely—I often add carrot, capsicum, cucumber, or herbs.
Does this salad work warm?
I prefer it cold, but I can serve the noodles slightly warm before adding the slaw.
Can I double the recipe for a crowd?
Yes, it scales easily without changing the steps.
Is the dressing interchangeable?
Yes, I use any Asian-style dressing I enjoy, such as soy-sesame, ginger-lime, or peanut.
Conclusion
I love how this Rainbow Noodle Salad transforms simple ingredients into a vibrant, satisfying dish in minutes. With its fresh crunch, tender noodles, and creamy sesame dressing, it’s a recipe I reach for when I want something quick, colourful, and delicious.
A vibrant, quick-prep noodle salad packed with crunchy vegetables, tender hokkien noodles, chicken, macadamias, and a creamy Japanese sesame dressing—perfect for easy lunches or refreshing weeknight meals.
