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Easy prep

Chinese-Style Chicken Noodle Salad

with Warm Roasted Garlic Vinaigrette

Cooking time

20 minutes




780 /serving

Just wait until you experience the contrast of the warm vinaigrette on this cold noodle salad. You’ll serve the satisfying fresh noodles with tender chicken and the veggie goodness of sliced baby bok choy and cool spiralized carrots. (They’re particularly fun to eat!) The vinaigrette mixes soy sauce with rice vinegar, nutty sesame oil, roasted garlic and a very yummy spice blend that recalls Beijing street food. Not bad, for a weekday dinner made in a flash.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 1 Bunch of cilantro
  • 2 Scallions
  • 100g Spiralized carrots
  • 100g Sliced bok choy
  • 30ml Soy sauce (low sodium)
  • 60ml Rice vinegar
  • 15g Minced roasted garlic
  • 30ml Toasted sesame oil
  • 225g Fresh Wonton noodles
  • 8g Beijing Tripping spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper, sugar)

Contains: Eggs, Sesame seeds, Soy, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
30 g
Saturated Fat
5 g
2280 mg
Total Carbs
82 g
15 g
53 g
3 g
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Cook the chicken
Bring a medium pot of salted water to a boil. In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Boil the noodles
While the chicken cooks, add the noodles to the pot of boiling water; stir gently to separate. Cook, 2 to 3 minutes, until just al dente (still slightly firm to the bite). Drain thoroughly; rinse under cold water and toss with a drizzle of oil to prevent sticking. Spread out on a plate to continue to cool.
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Mise en place
While the chicken continues to cook, pick the cilantro leaves off the stems; discard the stems. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Make the salad
In a large bowl, add the carrots, bok choy, ½ the green tops of scallions and ¾ of the cilantro. Add the cooked noodles and toss well.
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Make the warm vinaigrette
In the reserved pan of fond, add the toasted sesame oil, garlic and white bottoms of the scallions; season with the remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice vinegar and soy sauce. Cook, stirring frequently, 30 seconds to 1 minute, until heated through; season with S&P to taste.
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Plate your dish
Divide the cold noodle salad between your bowls. Top with the chicken and spoon over the warm vinaigrette. Garnish with the remaining green tops of the scallions and cilantro (to taste). Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.