Spicy Chicken Noodle Salad Recipe

Spicy Chicken Noodle Salad


  • 1 pkt
  • 2 tbsp
    salt-reduced soy sauce
  • 1 tsp
    ginger paste
  • 1 tsp
    Brown Sugar
  • 1/4 (225g)
    BBQ chicken, shredded
  • 1 (120g)
    carrot, cut into thin strips
  • 1 (200g)
    red capsicum, thinly sliced
  • 4 (100g)
    spring onions, thinly sliced
  • 1/2 bunch
    coriander leaves
  • 1
    lime, cut into wedges
  • 2 tbsp
    sesame seeds, toasted, optional

How to Cook

Prep Time: 5 minutes | Cooking Time: 10 minutes
  1. In a large saucepan of boiling water, add MAGGI FUSIAN Korean Spicy Beef Noodles cake and cook for 5 minutes, drain under cold water and set aside. Combine Korean Spicy Beef Flavour sachets, soy sauce, ginger and brown sugar, set aside.

  2. In a large bowl, combine noodles, chicken, carrot, red capsicum, green onions, coriander leaves and dressing. Serve with fresh lime wedges and top with sesame seeds, if desired.



Average Qty Per Serve Qty Per 100g
Energy 1104.8kj 429.8kj
Weight 257.0g 100g
Protein TOTAL 19.4g 7.5g
Fat TOTAL 14.0g 5.4g
- Saturated Fats 3.2g 1.2g
Carbohydrates TOTAL 13.4g 5.2g
- Sugars 6.1g 2.3g
Sodium 536.7mg 208.8mg
Dietary Fibre 3.1g 1.2g
Calcium 52.5mg 20.4mg