Friday 18 July 2014

Punchy Crunchy Chicken Noodle Salad

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It is so hot here today, and apparantly a heatwave is on the way.

 So, in this warm weather what better to eat than a Punchy Crunchy Chicken Noodle Salad?

Leftover chicken or lamb pieces are toasted up until crispy, tossed with noodles, crunchy veggies, fresh herbs and spiced up with a spicy ginger dressing! Perfect for days when you don't want to spend too long in the kitchen, and even better for Ramadan!

Noodles, previously: Singapore Noodles with Roasted CauliflowerChinese Chicken with Spicy NoodlesThai Noodle SoupChicken Noodle SoupChicken SizzlerChicken Chow Mein

A Simple List of Ingredients:

1. Fresh Ginger
2. Green Chillies
3. Olive Oil
4. Red Wine Vinegar
5. Soy Sauce
6. Leftover Cooked Chicken
7. Noodles
8. Carrots
9. Lettuce
10. Cucumber
11. Fresh Mint Leaves

Bismillah, let's begin!

First, the dressing. Into a bowl, grate in 2 peeled thumb sized pieces of Fresh Ginger.

Add in 2 Green Chillies, grated or finely chopped.

Pour in 8 tablespoons of Olive Oil.

Along with 4 tablespoons of Soy Sauce.

And, 4 tablespoons of Red Wine Vinegar which is totally halal by the way - more info here!
Whisk everything together and set aside.

Next, the chicken. Take 250 grams of Leftover Cooked Chicken. I used leftovers from a stuffed chicken breast - you can get the recipe here!

Slice your chicken up and toast it in a pan until crispy and golden brown.

Boil up 300 grams of Noodles according to packet instructions.

Add in the chicken.

Give it a good toss.

Then, add in:
2 Carrots, shredded with a potato peeled
1 Cucumber, cut into strips
1 Round Lettuce, shredded
Handful of Fresh Mint, finely chopped

Pour over your dressing.

And, toss everything together.

Serve straight away or chill in the fridge to let the flavour develop.

Perfect for lunch or dinner!

Full Written Recipe:

Punchy Crunchy Chicken Noodle Salad

Adapted from a recipe by Jamie Oliver

Ingredients – serves approx 4 people

For the Dressing
2 thumb-sized pieces of Fresh Ginger, peeled and grated
2 Green (or Red) Chillies, grated or really finely chopped
8 tablespoons Olive Oil
4 tablespoons Red Wine Vinegar
4 tablespoons Soy Sauce

For the Salad
250 grams Leftover Cooked Chicken
2 Carrots, peeled with a potato peeler into strips
1 Cucumber, sliced
1 Round Lettuce, shredded
Few Mint Leaves, finely chopped
300 grams Noodles (rice or egg)


Whisk together all the ingredients for the dressing.

Toast the chicken pieces in a pan with a little oil until golden brown and crispy.

Prepare all the veggies, and boil your noodles according to packet instructions.

Toss the chicken, noodles and veg together. Drizzle on the dressing and give a final toss.


This Time Last Year:

Keep me in your duas, please,


Spice Enthusiast
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