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Noodle salad with bok choy

Eastern flavours with a sweet touch


Cook the noodles in lightly salted water according to the instructions on the packaging, after cooking use a colander and rinse the noodles with cold water.
Cut the chicken in smaller portions and fry them in oil for about 15-20 minutes. Add the chopped garlic and half of the chili pepper slices in the last stage of frying (last 5 minutes).
Scrub the carrot and slice in julienne style.
Keep an amount of leaves aside to use them as a plate, then chop the remainder of the bok choy in small chunks.
Peel the mango and cut it into little cubes.

The soy dressing: Prepare by mixing the soy sauce, juice of the lime and half of the chili pepper slices and brown sugar in a small bowl.

Combine the dressing with the noodles, carrot, bok choy and mango.

Place a bok choy leaf on each plate, divide the noodle salad over the leaves and serve with the cooked chicken on top. Garnish with cashew nuts and coriander!

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Serves 2
30 minutes


·200g rice noodles or glass noodles

·250g chicken breast

·4 stalks of bok choy

·1/2 big carrot

·1 ripe mango

·150g cashew nuts

·1 clove of garlic, chopped

·1/2 red pepper, thinly sliced

·sunflower oil

Dressing ingredients

·12 tablespoons of soy sauce

·1 lime

·teaspoon of brown sugar

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