Roast Chicken Noodle Salad
Lee Kum Kee

Roast Chicken Noodle Salad

Serves 2
starstarstarstarstar
Rate this Recipe

Ingredients

150g cooked egg noodles
1 medium carrot, cut into julienne strips
50g beansprouts
½ cucumber, cut into julienne strips
50g cooked chicken, shredded

Method

1 Divide noodles between 2 bowls.
2 Arrange ingredients on top of noodles in the style of a Buddah bowl.

Tips

1 Great way to use up left over roast chicken.
share on facebook
tweet
send email
print
All Lee Kum Kee Recipes
Sign Up Now
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.