This sweet chilli chicken noodle salad is a proper flavour bomb. You’ve got tender chicken tossed in a sticky, spicy-sweet glaze, crisp colourful veg, and soft noodles to soak it all up. It’s one of those dishes that feels light and refreshing but still leaves you satisfied — perfect for warmer days or when you fancy something zingy and fresh.
The beauty of this one is how versatile it is. You can throw it together in under 30 minutes, use whatever crunchy veg you’ve got lying around, and enjoy it hot or cold. Great for lunchboxes, meal prep, or a weeknight dinner that doesn’t skimp on flavour.
If you’re into quick chicken dishes with bold flavours, you might also like my Creamy Pesto Chicken Pasta… cosy, comforting, and just as easy to throw together.
🍴 Tools You’ll Need
Non-Stick Frying Pan – A pan like this cooks the chicken evenly without sticking or drying out.
Julienne Peeler – Slice carrots into fine strips in seconds with a handy tool like this.
Mixing Bowl – A large bowl like this makes it easy to toss everything together without spilling.
Citrus Juicer – Get every drop from your lime with a simple juicer like this.
Sweet Chilli Chicken Noodle Salad
Ingredients
- 2 chicken breasts thinly sliced
- 2 nests rice noodles
- 1 tbsp vegetable oil
- 1 red pepper thinly sliced
- 1 carrot grated or julienned
- 1 spring onion finely sliced
- ½ cucumber halved and thinly sliced
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- Juice of ½ lime
- Fresh coriander or mint optional
- Toasted sesame seeds optional, for garnish
Instructions
- Cook the rice noodles according to the packet instructions. Once done, rinse under cold water to stop the cooking and prevent sticking.
- Heat a non-stick frying pan like this over medium-high heat and add the oil. Add the chicken and cook for 6–8 minutes until golden and cooked through.
- Add the sweet chilli sauce and soy sauce to the chicken. Stir well and cook for 1–2 more minutes until the chicken is glossy and coated.
- Add the warm sweet chilli chicken and toss again to coat everything in the dressing. Top with fresh herbs and sesame seeds if using.
- Serve warm or cold.
Top Tips for this Sweet Chilli Chicken Noodle Salad
Slice the chicken thinly so it cooks quickly and absorbs the sweet chilli glaze properly.
Rinse noodles in cold water after cooking to stop them sticking and keep the salad fresh and light.
Prep the veg ahead – you can chop everything in the morning or even the night before for a grab-and-go lunch.
Like it spicier? Add a dash of sriracha or chopped fresh chilli to the dressing for an extra kick.