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Chicken, Chinese sausage & noodle salad


  • Poach the chicken and sausages in the stock. Drain well, shred the chicken and slice and halve the sausages.
  • At the same time, vigorously whisk the peanut butter, sweet chilli sauce, soy, sesame oil and vinegar with enough peanut oil to reach sauce consistency.
  • Blanch the celery, spring onions, snowpeas, bok choy and carrots in boiling water. When almost ready, add the noodles to heat through, gently separating with tongs as you do so. Drain well. 
  • Then toss the chicken, sausages, chillies, garlic, cashews and coriander with the drained vegies, noodles and sauce to taste. 
  • To serve, mound the salad in individual bowls and drizzle with a little more sauce.


  • 1 chicken breast
  • 4 Chinese sausages
  • 2 cups chicken stock
  • 2 tbsp peanut butter
  • 2 tbsp Asian sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1-2 tbsp Asian black vinegar (or white vinegar)
  • 3-4 tbsp peanut oil
  • 1-2 celery stalks, sliced on the diagonal
  • 3-4 spring (green) onions, cut into lengths
  • 10-12 snowpeas, halved
  • leaves of 2 baby bok choy
  • 4-6 baby carrots, sliced on diagonal
  • ½ packet hokkien noodles
  • 3 small red chillies, seeded & finely sliced
  • 2 garlic cloves, crushed
  • 2 tbsp roasted cashew nuts
  • 2 tbsp freshly chopped coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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