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Chicken noodle salad


  • To make the dressing, whisk the ginger, garlic, chillies, black vinegar, kecap manis, soy and oil until well combined. Taste for seasoning and set aside.
  • Blanch the noodle with the carrots and bok choy in boiling water until the noodles have separated. Then add the beanshoots and shredded chicken. Mix and briefly cook to heat through. Drain well and toss with the dressing to taste.
  • Serve in individual bowls (or plates) with a sprinkling of coriander on top.


  • 1 heaped tspn grated fresh ginger
  • 1 garlic clove, crushed
  • 3-4 small red chillies, finely sliced
  • 6 tbsp Chinese black vinegar
  • 6 tbsp kecap manis
  • 1 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 2-3 packet hokkien noodles
  • 6 baby carrots, sliced
  • 2-3 heads bok choy, shredded
  • 1 handful beanshoots
  • 1 bought Chinese soy sauce chicken (or BBQ chicken), shredded
  • 2 tbsp chopped fresh 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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    1 stick125 gm
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    1 cup250 ml
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