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rainbow noodle salad recipe

3.6

(3)

www.taste.com.au

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

Cost: $4.09 /serving

beetroot chicken egg allergy

Ingredients

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450 grams packet fresh thin hokkien noodles2 x 200 grams packets beetroot slaw500.00 ml shredded cooked chicken2 green onions, thinly sliced40.00 ml finely chopped fresh coriander leaves40.00 ml roughly chopped salted, roasted macadamia nuts132.50 gm Japanese roasted sesame dressingCoriander sprigs, to serve

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Instructions

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Step 1

Cook hokkien noodles following packet directions. Refresh under cold water. Drain.

Step 2

Place hokkien noodles in a large bowl. Add beetroot slaw, chicken, onion and chopped coriander. Toss to combine.

Step 3

Divide rainbow noodle salad among 4 lunchboxes. Sprinkle with chopped nuts and extra coriander sprigs. Divide dressing among 4 small containers. Refrigerate until required.