Pan-seared chicken noodle salad

Pan-seared chicken noodle salad Pan-seared chicken noodle salad
4 people 25 minutes 35 minutes



  • 4 - SuperValu Fresh Chicken Fillets butterfly cut
  • 2 tbsp SuperValu Fresh Coriander chopped
  • 1 - SuperValu Lemon juiced and zested
  • 100 ml SuperValu Olive Oil

Spiced noodle salad

  • 1 - Red Pepper chopped
  • 1 tbsp Rice Vinegar
  • 1 - SuperValu Cooked Noodles
  • 1 - SuperValu Courgette diced
  • 0 bunch SuperValu Mixed Salad Leaves
  • 1 tbsp SuperValu Sunflower Oil
  • 2 tbsp SuperValu Sweet Chilli Jam
  • 0 - SuperValu Whole Black Peppercorns


  1. Pour the oil into a glass bowl and add the lemon juice and zest. Add the chicken and sprinkle with the chopped coriander. Allow to marinade for 30 minutes if possible.
  2. Meanwhile prepare the noodle salad. Blanch and refresh the noodles. Preheat a wok, and drizzle 1 tablespoon of sunfl ower oil, add the vegetables and stir-fry for 2 to 3 minutes until warmed and softened slightly but still retaining their colour and slightly crisp. Season with salt and pepper. Allow the vegetable mixture to cool down completely.
  3. Mix the vegetables into the blanched and refreshed noodles. Stir in the chilli jam and rice vinegar and season to taste.
  4. Place a griddle pan over a medium heat and add the marinated chicken fi llets, cook for 6 – 8 minutes each side, depending on thickness. Allow to rest before slicing.
  5. To serve, divide the noodle salad between four plates and add the sliced chicken on top. Sprinkle with some fresh coriander if desired. Serve immediately with salad leaves.
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