Asian Chicken Noodle Salad

Hello Dear Reader,

I think everyone should have a recipe for a moveable dinner as there are times in our lives when we need a meal that is easy to put together and travels well. I needed to take a meal into the hospital for us all to share on Thursday night and as it is still so hot I decided on a noodle-y salad. So I hit "google" and came up with this little beauty. I have adapted it to our taste and added steamed broccoli for a complete meal in a bowl.

Ingredients for Asian Chicken Noodle Salad. From bottom left-Roasted Peanuts, Chopped Capsicum, Dressing, Cooked and chopped Chicken, Spaghetti, Broccoli, Spring Onions and Coriander 

Add all ingredients to a big bowl, then add cooked and cooled spaghetti and pour over a little of the dressing and toss well 

Sorry about the not so fabulous photo, the lighting at the hospital was very dim

Ingredients for the salad

250 grams spaghetti, cooked and cooled
1 KG chicken thigh fillets, cooked, cooled and chopped into chunky pieces. 

To cook the chicken thigh fillets, I lay the fillets in a single layer in a medium sized casserole dish, grind over salt and pepper and sprinkle over some sesame seed oil (just a little) cover with foil and cook on 160 C for 45 minutes to 1 hour depending on your oven. Drain "stock" off chicken. Freeze this stock for use later in soups. Let chicken cool and then chop into chunky pieces

1 red capsicum, chopped
2 spring onions, sliced finely
1 small head broccoli, steamed for 2 minutes and then put into a bowl of iced water to stop the cooking and to keep the colour. Drained well before adding to the "salad"
1/2 cup roasted peanuts, left whole or chopped up roughly 
1/4 cup coriander, finely chopped
1 tablespoon sesame seeds

Ingredients for the dressing

6 tablespoons light soy sauce
3 tablespoons rice wine vinegar
2 tablespoons rice bran oil
1 tablespoon sesame oil
2 tablespoons peanut butter
2 garlic cloves, grated on a microplane
1 tablespoon grated ginger
1 tablespoon brown sugar


For the dressing-add all ingredients to the bowl of a food processor or blender (or a stick blender would work) blitz until smooth 

For the salad, add all ingredients to a big bowl, add cooked and cooled spaghetti and some of the dressing (about 1/4 of a cup) Give the salad a good toss.

Serve with extra dressing poured over individual salads.

Excellent as a "moveable" dinner to share

So, tell me, what is your go to "Moveable" meal?

Thanks for reading. 


  1. Hi Fiona, this looks delicious! Silly question... do you serve it cold? I'm guessing you do. As one of my children has a peanut allergy, I would have to substitute something else for the peanuts. Do you have any suggestions of what you could put in the dressing, instead of the peanut butter? I'm not sure if it would taste too plain if I just left out the PB and not put anything in its place? Its such a shame there are so many yummy dishes out there with peanuts, that I just can't use for my family. Oh well, there are far worse problems in the world, so I can't complain :) Have a lovely day, Kelly. PS. Hope you're MIL was able to come home from hospital and that she is doing well.

    1. Not a silly question at all as I didn't mention it, did I? We took the whole meal in a big container that fitted in an esky and took that up with us to the hospital. It stayed nice and cold and was really tasty and easy to eat.
      On the peanut butter front, I think Tahini or roasted Cashew would work ( or do you have to avoid all nuts? ) making a nut butter out of roasted cashews would work the same as for making peanut butter.
      I don't watch a lot of TV but LOVE Landline on the ABC, about 2 weeks ago there was a fantastic story about "Nut Butter" being made from Mung beans. "In a small factory on Brisbane's outskirts, mung beans are being milled and treated in a secret process by the start-up company Foods from the Earth before being made into pastes" check out this web address
      If the product is as good as it sounds this might be your solution!

      And yes MIL is home and doing fine, she is made of strong stuff!

  2. Oooh, that NotNut spread looks very interesting. Will be great to try if I can find some. Thanks so much Fiona! And thank you for the great suggestions for substitutes in the recipe. Tahini is a great idea, as cashews are also an issue for us. There are only a few nuts that aren't off limits. Thanks again, Kelly


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