Warm Pea And Chicken Noodle Salad

Warm Pea And Chicken Noodle Salad
Cooking time
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Cooking time
Nr of servings


  • Dressing:
  • 1 tablespoon vegetable oil
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon dark soy sauce
  • Juice of 2 limes
  • 120 g French beans
  • 1 tablespoon vegetable oil
  • 500 g chicken breasts cut into strips
  • 2 cloves of garlic, peeled and finely chopped
  • 1 tablespoon fresh ginger, peeled and chopped
  • 150 g fine rice noodles cooked
  • 1 red pepper de-seeded and cut into thin strips
  • 100 g carrots peeled and cut into fine strips
  • 2 good handfuls of fresh beansprouts
  • 300 g frozen peas
    Deliciously Tender Garden Peas
  • 1 small handful of fresh coriander chopped
  • 12 fresh mint leaves sliced
  • Sea salt and black pepper


  1. To make the dressing put all the ingredients in a small saucepan and heat gently, then keep warm.
  2. Cook the French beans and peas in a pan of boiling salted water for two minutes. Drain and refresh in cold water to stop them cooking further. Drain well and set aside.
  3. Heat a large non-stick frying pan or wok over a medium/high heat. Add the oil and when hot add the chicken strips. Stir fry for four minutes then add the garlic and ginger and continue frying for a further thirty seconds.
  4. Then add the French beans, noodles and the rest of the vegetables apart from the peas and cook for a further 2 minutes or until the vegetables have wilted. 
  5. Then add the peas and the coriander and mint and mix in well. Turn off the heat and stir in the dressing, season with sea salt and black pepper. Serve at once.


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