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Cost
$ $ $ $ $
Difficulty
• • • •
Time
10 mins
Serves
2

Great for lunch boxes or a quick healthy lunch
My kids love getting something in their lunchboxes other then sandwiches. Noodle are definitely a favourite. This is a quick healthy noodle Asian inspired salad that give the kids 2 out of 5 serves of their daily veg intake. I must admit I have it for lunches too.

Posted by Raven from Adelaide, South Australia, Australia • Published See Raven's 18 projects »
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  • Step 1

    Season chicken strip, cook in frying pan until cooked through. Remove from heat and set aside.

  • Step 2

    Heat olive oil in a small non stick frying pan. Add milk to beaten eggs, and pour into pan. Without stirring, cook gently over medium heat until almost set. Flip and cook until cooked through. Remove from heat and set aside.

  • Step 3

    Cook noodles as per packet instructions. ( I have a another project for home made egg noodles - if using your own noodle, place in a bowl, cover with boiling water for 2-3 minutes, and strain)
    Meanwhile, blanch the peas and snow or snap peas in boiling water. Run under cold water to stop the cooking process.

  • Step 4

    In a small bowl mix the soy sauce, honey, lemon juice, garlic and ginger. Mix until honey is dissolved.

  • Step 5

    To assemble the salad, mix chicken, noodles, corn, spring onion sprouts, red pepper, and blanched peas together, add dressing, toss. Divide onto plate. Slice the omelette in to strip and top the salad.
    Serve

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