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Chin Chin Noodles Salad

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish
Cuisine: Asian, Vegan
Keyword: Food Recipes, Noodles, Pleasures
Servings: 4 People


For the Noodles:

  • 250 grs Egg Noodles
  • 2 Chicken Breasts , about 225 grs each, without the skin
  • 1 teaspoon Sea Salt
  • ΒΌ teaspoon freshly ground Black Pepper
  • 1 tablespoon EVOO , (Extra Virgin Olive Oil)
  • 1 medium Carrot , shredded not julienned
  • 2 medium Cucumbers , Peeled and cut lengthwise, deseeded and julienned in matchstick length
  • 4 large fresh Scallions , greens included cut lengthwise and cross chopped
  • 150 grs Bean Sprouts
  • 150 grs Chinese Cabbage , thinly sliced or shredded
  • 2 tablespoons Sesame Seeds , toasted

For the Sauce:

  • 70 ml Rice Vinegar
  • 70 ml Light Soy Sauce
  • 30 ml Sesame oil
  • 2 tablespoons fresh Ginger , grated
  • 2 tablespoons Pickled Ginger
  • 2 cloves Garlic , minced
  • 1 teaspoon Chili flakes , crushed
  • 2 tablespoons Honey
  • 2 tablespoons Peanut Butter


  • Put all sauce ingredients in a blender and blend until smooth.
  • Turn the oven on to 180 degrees C, air-circulation middle position.
  • Place the chicken breasts in an oven proof dish, drizzle with the oil, season with a pinch of salt and pepper and cook for 35 minutes. Take out of the oven, allow to cool and dice the chicken fillet in small cubes.
  • In a medium pot on high bring water to boil, add the salt and cook the noodles al-dente with guidance from the package instructions. Immediately strain the noodles and rinse them under cold running water. To prevent sticking. Place in a bowl.
  • In the bowl of the noodles and the chicken cubes add the vegetables, half the sesame seeds, the dressing and toss well. Garnish with rest of the sesame seeds and serve.