Use leftover chicken and pumpkin from lasts night roast chicken to make this Chicken, Pumpkin and Bok Choy Noodle Salad for an easy lunch today. Bok choy adds a touch of green without overpowering flavour.
Chicken, Pumpkin and Bok Choy Noodle Salad Recipe
Serves 4
Ingredients:
2 x 76g packets 2-minute noodles
1 bunch baby bok choy, trimmed, leaves separated
1 cup diced cooked pumpkin
1 1/2 cups cooked chicken, shredded
1 tbs salt-reduced soy sauce
2 tsp sesame oil
1 long red chilli, thinly sliced
Method:
Bring 3 cups water to the boil in a small saucepan. Break noodles into quarters and add to boiling water, with bok choy. Cook for 2 minutes. Drain. Add pumpkin, chicken, soy sauce and sesame oil to hot noodle mixture. Gently toss until combined. Spoon into bowls and serve topped with slices of chilli.
Smart Tip:
The stems, stalk and wide leaves of the bok choy are edible. Trince to remove dirt and chop to your desired size. Stalks are thicker and tougher and need to cook a bit longer. It pays to add the green leaves at the very end of the cooking process.
