Zesty Rice Noodle Salad

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 10 mins

Cook: 15 mins

Nutrition per serving:

399 kcals 46g Fats

46g Carbs 34g Protein

  • Dairy Free

  • Gluten Free

  • High Protein (over 20g per serving)

  • Quick Meal (under 30 minutes)


  • 6.3 oz. (180g) rice noodles

  • 1 tsp. coconut oil

  • 2 tsp. sesame oil

  • 10.5 oz. (300g) chicken breast, diced

  • 5 oz. (150g) king prawns

  • 5 oz. (150g) edamame beans

  • 3.5 oz. (100g) sweetcorn, drained

  • 3.5 oz. (100g) mangetout

  • 2 tbsp. ginger, peeled & chopped

  • 4 spring onions, chopped

  • 2 tbsp. lemon juice

  • 2 tsp. sesame seeds


  1. Prepare the noodles according to the instructions on the packaging, and set aside

  2. Heat the coconut oil and 1 tsp sesame oil in a pan over medium-high heat

  3. Add the chicken and cook for 4-5 minutes until browned

  4. Next add in the prawns, edamame beans, sweetcorn, and mangetout

  5. Cook for another 3 minutes

  6. Next, add the ginger and cook for another 2 mins before adding the spring onions

  7. Season to taste with salt & pepper

  8. Finally, add in the cooked noodles, the remaining sesame oil, and sesame seeds

  9. Mix well and taste for seasoning - if necessary add more salt & pepper

  10. Divide between 4 bowls and serve, or store in an airtight container in the fridge until needed

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© 2019 by Jade Mottley.