Description
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.
Ingredients
- 450g fresh thin hokkien noodles
- 2 × 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
Instructions
- Cook hokkien noodles according to packet directions. Refresh under cold water and drain well.
- Place noodles in a large bowl and add beetroot slaw, chicken, green onion, and chopped coriander. Toss to combine.
- Divide the salad among 4 serving containers. Sprinkle with chopped macadamias and extra coriander.
- Portion dressing into small containers and refrigerate everything until ready to serve.
Notes
- Swap chicken for prawns or tofu for a different protein.
- Add edamame or cucumber for extra freshness.
- Use peanut or chilli-lime dressing for variation.
- Replace beetroot slaw with mixed slaw or shredded cabbage.
- Keep dressing separate to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook / Stovetop (noodles)
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 10g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
