Chicken on cilantro ginger noodles

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20 min


4 Servings

* PLUS Cooking time: 8 minutes
Chicken on cilantro ginger noodles

When you're craving Asian but want to keep it light, this elegant, veggie-laden dish is the ticket.


  • 1/3 450-g pkg rice-stick noodles
  • 200 g snow peas
  • 2 tbsp grated ginger
  • 1 tbsp dark sesame oil
  • 1 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • generous pinches salt
  • 3 tbsp vegetable oil
  • 2-Jan English cucumber
  • 6 small radishes
  • 1 ripe mango , peeled
  • 1 cup coarsely chopped cilantro
  • 4 thin turkey or chicken cutlets
  • generous pinches of pepper
  • sesame seeds , optional


  • Cook noodles following package directions, from 2 to 3 min. Or soak noodles by separating and placing in a large bowl. Cover completely with boiling water. Let stand until tender, 5 to 10 min. Stir frequently. Add snow peas for the last 2 min of cooking or soaking.
  • Meanwhile, in a medium bowl, whisk vinegar with ginger, sesame oil, sugar, Dijon and pinches of salt. Slowly whisk in 2 tbsp (30 mL) vegetable oil.
  • Cut cucumber in half lengthwise, then thinly slice into half moons. Slice radishes into thin rounds and mango into bite-sized strips. Prepare cilantro. Combine all in a large bowl. Drain noodles and peas and add. Drizzle with ¾ of the dressing and toss to coat.
  • Heat remaining 1 tbsp (15 mL) oil in a large frying pan over medium heat. Sprinkle chicken with pinches of salt and pepper. Sauté until light golden and springy when pressed, 3 to 4 min per side. Remove to a cutting board and slice into thick strips. Place noodle mixture on plates. Lay chicken on top. Drizzle chicken with remaining dressing. Sprinkle with sesame seeds.

Nutrition (per serving)

  • Calories
  • 433,
  • Protein
  • 23 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 16 g,
  • Fibre
  • 4 g,