Chilli Noodle Salad with BBQ Chicken Drumsticks

Chillinoodle Chillinoodle

This spicy salad is ideal for a BBQ. It’s stress free
too, as you can make it in advance.

4 people 40 minutes 5 minutes


  • 1 tsp Caster Sugar
  • 2 sticks Celery Sliced into matchsticks
  • 100 g Mushrooms Thinly Sliced
  • 50 mls Rice Vinegar
  • 100 g SuperValu Baby Corn Cut in half lengthways
  • 180 g SuperValu Baby Spinach
  • 1 - SuperValu Cucumber Sliced into matchsticks
  • 15 g SuperValu Fresh Mint Torn
  • 150 g SuperValu Goodness Sesame Seeds
  • 800 g SuperValu Quality Irish Chicken Drumsticks
  • 1 tsp SuperValu Salt
  • 400 g Thai Rice Noodles


  1. Place the Thai rice noodles in a bowl of freshly boiled water for 8 to 10 minutes, stirring until soft. Stop them from overcooking by rinsing with cold water, then drain well.

  2. Place the sliced mushrooms in a small bowl with the vinegar, sugar and salt. Leave for at least 15 minutes. Drain the mushrooms and place in a large salad bowl with the drained noodles, baby spinach and vegetables. Add the peanut and chilli dressing and mix well,
    then sprinkle on the fresh mint.

  3. Cook the drumsticks over a hot BBQ or grill for 35 to 40 minutes, until they are cooked through. Dip the hot drumsticks into the sesame seeds for a crunchy coating.

  4. Divide the noodle salad between four plates and serve with the chicken drumsticks.

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