Leftover Asian Noodle Salad

Using leftovers, such as cooked chicken and noodles makes for a super quick, easy lunch! You can also pre-boil your eggs in advance for a quick meal addition or snack on the go!

Serves 1



1½ teaspoons soy sauce (or fish sauce)

¼ teaspoon runny honey

1 teaspoon rice vinegar

1 teaspoon lime juice

½ teaspoon sesame oil

½ teaspoon finely grated fresh ginger

Leftover Asian noodle salad

½ cup leftover cooked wholegrain, vegetable based or rice noodles (e.g. soba, vermicelli, quinoa spaghetti, edamame fettuccine etc.)

½ carrot, grated

½ Lebanese cucumber, diced 1cm

1 spring onion, thinly sliced

Pinch of fresh, diced chilli (optional)

¼ cup Asian herbs (choose any of coriander, mint, Vietnamese mint and Thai basil, or a mixture)

1 tablespoon chopped roasted peanuts or cashew nuts

Toppings (choose one of the below)

1–2 soft boiled eggs, peeled (see recipe)

60g cooked shredded chicken (e.g. poached — see poached chicken recipe)

100g crumbled tofu


  1. In a medium bowl, combine all vinaigrette ingredients. Add all Asian noodle salad ingredients and gently toss to combine. Season to taste with salt and pepper.

2. Top with one of the topping choices.

To serve, place salad onto a plate or into an airtight container for lunch on the go.

Nutritional Info — Egg (per serve)
Energy (kJ): 1629
Energy (Cal): 390
Carbohydrate (g): 50.7
Protein (g): 14.4
Fat (g): 13.5
Saturated Fat (g): 2.7
Sugars (g): 8.5

Nutritional Info — Chicken (per serve)
Energy (kJ): 1575
Energy (Cal): 377
Carbohydrate (g): 50.2
Protein (g): 22.0
Fat (g): 8.8
Saturated Fat (g): 1.6
Sugars (g): 8.4

Nutritional Info — Tofu (per serve)
Energy (kJ): 1581
Energy (Cal): 378
Carbohydrate (g): 51.4
Protein (g): 12.8
Fat (g): 12.4
Saturated Fat (g): 1.9
Sugars (g): 5.6

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