Roast Chicken Noodle Salad
Lee Kum Kee

Roast Chicken Noodle Salad

Serves 2
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Ingredients

150g cooked egg noodles
1 medium carrot, cut into julienne strips
50g beansprouts
½ cucumber, cut into julienne strips
50g cooked chicken, shredded
4 tbsp Lee Kum Kee Roasted Sesame Dressing
Lee Kum Kee Chiu Chow Chilli Oil (optional)

Method

1 Divide noodles between 2 bowls.
2 Arrange ingredients on top of noodles in the style of a Buddah bowl.
3 Add the Lee Kum Kee Roasted Sesame Dressing . Top with Lee Kum Kee Chiu Chow Chilli Oil if using.

Tips

1 Great way to use up left over roast chicken.
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Plum & Ginger Pork Belly (BBQ) Plum & Ginger Pork Belly (BBQ)
Stir-fried Cucumbers with Hot Spices By Ken Hom Stir-fried Cucumbers with Hot Spices By Ken Hom
Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
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