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Spicy Szechwan Noodle Salad

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350g/12oz thick noodles
175g/6oz cooked chicken, shredded
50g/2oz roasted cashew nuts

For the dressing

4 spring onions, chopped
30ml/2 tbsp chopped fresh coriander
2 garlic cloves, chopped
30ml/2 tbsp smooth peanut butter
30ml/2 tbsp sweet chilli sauce
15ml/1 tbsp soy sauce
15ml/1 tbsp sherry vinegar
15ml/1 tbsp sesame oil
30ml/2 tbsp olive oil
30ml/2 tbsp chicken stock or water
10 toasted Szechuan peppercorns, ground


Serves: 4


Cook the noodles in a saucepan of boiling water until just tender, following the directions on the packet. Drain, rinse under cold running water and drain well.

While the noodles are cooking, combine all the ingredients for the dressing in a large bowl and whisk together well.

Add the noodles, shredded chicken and cashew nuts to the dressing, toss gently to coat and adjust the seasoning to taste. Serve at once.

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