Chicken Cold Noodles
Lee Kum Kee

Chicken Cold Noodles

Serves 2
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350g chicken thigh fillets
200g fresh egg noodles
½ cucumber, cut into thin strips
1 large carrot, peeled and cut into thin strips
50g canned water chestnuts, sliced (optional)


2 Tbsp Lee Kum Kee Sweet Soy Sauce for Dim Sum and Rice
1 Tbsp oil needs a little oil for frying.


1 Put the chicken thigh meat into a bowl with the marinade and set aside for 30 minutes.
2 Grill or pan-fry for 15–20 minutes or until cooked thoroughly and cut into strips or cubes, set aside.
3 Put into a large bowl, add the remaining ingredients with the dressing and toss together. Divide between two serving bowls


1 Cool things down with some refreshing and easy, quick-to-make cold noodles. It is one of summer favourites in China.
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.