Asian chicken noodle salad – with Maggi.

Using the word “busy” for me and my family is an understatement. What with work, sport, school and kindergarten the list is ever growing! There are some days where dare I say it ….. I can’t be arsed cooking and if the kids want noodles for dinner they have noodles for dinner.
Because let’s face it even though we meal plan for the Gods, sometimes we are tired and the idea of cooking is more loathsome than finding half a worm in your apple.

Maggi 2 Minute Noodles are a Kiwi institution. They are the staples for students, first time flatters and men whose other half have gone out! We all have our favourites chicken, beef or oriental are the standards at our place. But Maggi have upped the ante and made sure that our love of noodles comes with the good stuff. We all know that wholegrains keep us regular and Maggi have added invisible wholegrains to their Chicken and Beef noodles. To complete the picture it’s good to know that Maggi noodles are lower in salt than other noodles on the supermarket shelves.


So it got me thinking, how can I use Maggi 2 Minute Noodles in a meal for the family? A meal that is quick, easy and full of the good things.

With summer on the horizon I thought what better way to get a taste of summer by making an Asian Noodle Salad using the Maggi 2 Minute Noodles. Best thing about this salad is that all you need to cook are the noodles (or if you’re feeling fancy you can add prawns). Basically you chop everything up, make the dressing and add the cooked noodles. BOOM DONE!

Then sit back and imagine yourself of a island in Thailand or Bali ……. Oh wait you can’t relax. You have kids!


The best thing about this salad is that you can basically add whatever is in your fridge or cupboard. You just want it to be fresh, crunchy and delish.

Asian Noodle Salad

2 packets Maggi 2 Minute Noodles – with invisible wholegrains.

1 rotisserie chicken OR leftover roast chicken from the night before.

½ an Iceberg lettuce or if preferred a bag of salad greens

1 telegraph cucumber – unless they are $5 each like they are at the moment!!

1 bag of mung beans

1 cup grated or julienned carrot

2-3 spring onions (chopped finely)

A small handful roasted peanuts

Dressing –

1 teaspoon sesame oil
6 tablespoons soy sauce

1 tablespoon fish sauce
2 tablespoon rice wine vinegar
1 tablespoon brown sugar

1 tablespoon minced garlic
Pinch of dried chilli (if you like a bite)

Mix until the sugar has dissolved – taste and jiggle quantities to your taste. Put aside.
Cook noodles as per packet instructions (do not add the flavour sachet). Drain and run cold water over them. Drizzle a small glug of sesame oil over to stop them sticking.

Chop lettuce, spring onions, cucumber (if you have sold a kidney) and shred chicken. Place in a large bowl.

Add the noodles, grated carrot, mung beans and roasted peanuts. If you haven’t brought roasted peanuts all you need to do is put peanuts in a dry pan and fry over a medium heat until golden (keep an eye on them as they go from brown to BLACK really quickly!)

Add the dressing and toss.

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