Chicken and noodle salad with sweet soy dressing

3-1/3  cups		98% fat-free hokkien noodles
2  teaspoons		Massel chicken-style stock powder
1  ounce		large carrot, peeled, cut into matchsticks
1  stick		celery sticks, ends trimmed, cut into matchsticks
1/2  ounce		bunch fresh mint, leaves picked
1  ounce		bunch fresh chives, coarsely chopped
3-1/2  ounces		crunchy combo sprouts
16  ounces		Woolworths country-style roast chicken, skin and bones discarded, meat shredded
1-2/5  ounces		pickled ginger, drained
2  tablespoons		tbs tamari (wheat-free soy sauce)
3  tablespoons		tbs rice wine vinegar
2  teaspoons		sesame oil
3  teaspoons		honey

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken and noodle salad with sweet soy dressing ingredients. The serving size for any ingredient in Chicken and noodle salad with sweet soy dressing may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place noodles in a heatproof bowl. Sprinkle with stock powder. Cover with boiling water and set aside for 2 minutes to soak. Add carrot and celery and set aside for a further 1 minute or until tender. Refresh under cold water. Drain and return to bowl. Add mint, chives, sprouts, chicken and ginger and combine.

Whisk together the tamari, vinegar, oil and honey in a jug. Drizzle over the salad and toss to combine. Serve.

Notes

More options: Chicken & udon salad - Omit stock powder, carrot and celery. Replace hokkien with 1 x 270g pkt dried udon noodles. Cook in a saucepan of boiling water following packet directions or until tender. Drain and place in a bowl. Add 2 cups shredded English spinach leaves with the mint in step 2. Poached chicken & noodle salad - Omit roast chicken. Half-fill a frying pan with cold water. Add 2 tsp Massel chicken-style stock powder and 1 tbs lemon juice. Bring to a simmer over medium heat. Add 2 single chicken breast fillets and cook for 8-10 minutes. Slice. Continue from step 1. Salmon & noodle salad - Replace chicken with 1 x 415g can red salmon, drained, skin and bones removed, flaked. Replace sprouts with 100g bean sprouts, trimmed. Replace the mint with 1/2 bunch fresh coriander.