Crispy Asian Chicken & Carrot Noodle Salad

Crispy Asian Chicken & Carrot Noodle Salad

with Ponzu Dressing & Soy Mayo

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With a sensational combination of textures and sweet and spicy Asian flavours, including our signature ponzu sauce, you won't believe you made this yourself – and in under half an hour too!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsUnder 650kcalQuick

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Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 knob


1 bag


1 packet

diced chicken

1 pinch

chilli flakes

1 packet



1 sachet

mixed sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

ponzu sauce

(ContainsSoyMay be presentGluten, Tree Nuts, Milk, Egg, Fish, Sesame, Sulphites)

½ packet


(May be presentGluten, Peanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

carrot noodles

1 bag

baby spinach leaves

½ bag

shredded cabbage mix

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp


1 drizzle

rice wine vinegar

1 drizzle

sesame oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1833 kJ
Fat18 g
of which saturates3.2 g
Carbohydrate29.7 g
of which sugars14.5 g
Dietary Fibre6.8 g
Protein38 g
Sodium1171 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Finely chop garlic. Finely grate ginger. Roughly chop coriander. • In a medium bowl, combine diced chicken, garlic, ginger, chilli flakes (if using), a generous pinch of salt and a drizzle of olive oil. Set aside. • In a small bowl, combine mayonnaise and a drizzle of soy sauce.


• Heat a large frying pan over a medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a large bowl. • Add ponzu sauce, honey, a drizzle of rice wine vinegar and sesame oil to the bowl with sesame seeds. Stir well to combine.


• Return frying pan to a medium-high heat with enough olive oil to cover the base. • To the bowl with chicken, add cornflour (see ingredients) and toss to coat. • When oil is hot, pick up chicken with tongs, shaking off any excess flour, and cook, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate lined with paper towel.


• Meanwhile, add carrot noodles, baby spinach leaves and shredded cabbage mix (see ingredients) to sesame dressing. Toss to combine. • Divide carrot noodle salad between bowls and top with Asian fried chicken. • Drizzle over soy mayo and garnish with coriander to serve.