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    Chicken and Prawn Noodle Salad

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    Chicken and Prawn Noodle Salad

    Mitsukan Rice Vinegar is a classic Japanese rice vinegar. It has a mild, smooth flavour, ideal for Oriental-style dishes but is equally delicious with classic English food.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 1 x 250g pack Sharwood's Thread Noodles
    • 3tbsp fresh mint, finely chopped
    • 3tbsp fresh coriander, finely chopped
    • 1 x 50g pack fresh rocket
    • 2 Waitrose Chicken Breast Fillets, cut into bite-sized pieces
    • 1 x 200g pack Waitrose Giant Tiger Prawns, defrosted
    • Salt
    • Freshly ground black pepper
    • 2tbsp Waitrose Toasted Sesame Oil
    • The dressing
    • 3tbsp Mitsukan Rice Vinegar or Seasoned Rice Vinegar Dressing
    • 1tbsp Waitrose Japanese Teriyaki Sauce
    • 1tbsp Waitrose Toasted Sesame Oil
    • Juice of ½ lime
    • 1tsp soft brown sugar


    1. Cook the noodles according to the instructions on the pack. Drain and rinse in cold water. Drain well then toss in 1tbsp toasted sesame oil. Add the mint, coriander and rocket.
    2. Heat the remaining oil in a large frying pan or wok, add the chicken and stir-fry for 6 minutes or until thoroughly cooked.
    3. Add the prawns and continue to stir-fry for 2-3 minutes.
    4. Place all the dressing ingredients in a screw-topped jar and shake well. Pour over the noodles and toss.
    5. Add the chicken and prawns to the noodles, season to taste and serve immediately.

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    Cook's tips

    Use Mitsukan Rice Vinegar to make a light, fresh salad dressing using 3tbsp each of rice vinegar and oil with ½ tsp English mustard, a pinch of sugar, salt and freshly ground black pepper.


    Average user rating

    5 stars