Beaumont School Food Technology Department
Recipe title: Chicken Noodle Salad
Please bring from home:
A medium plastic container with lid
100g Cooked & chilled noodles*
75g (approx) Cooked chicken
¼ Cucumber, washed
1 handful (50g) Sugar snap peas, washed
2 Spring onions, washed (optional, garnish only)
Method
1. On a green chopping board, cut the cucumber into thin strips
2. On the same chopping board, slice the spring onions diagonally or into thin strips
3. On a blue chopping board, cut the chicken into slices
4. In a mixing bowl, place the all of the ingredients - noodles, chicken, sugar snap peas, cucumber and the salad dressing. Toss (mix) thoroughly.
5. To make the salad dressing - mix the soy sauce, sesame oil, rice vinegar with a pinch of sugar in a measuring jug.
6. Transfer the salad mix into your container to take home. Garnish with the spring onion.
