2 people

Cooking time

40 minutes



How To Make Char Siu Chicken Noodles with Crunchy Slaw

Bring the excitement of Chinese BBQ to your family table with our Char Siu Chicken Noodles and Crunchy Slaw! This crowd-pleaser pairs succulent chicken, marinated in a rich Chinese BBQ-style Char Siu sauce, with a zesty, crunchy slaw for a fresh spin on classic flavours. Topped off with cashews and coriander, it’s a festive, flavourful feast that’s sure to bring a smile to everyone around the dinner table!

  • 100g dried egg noodles

  • 1 tbsp The Good Oil Extra Virgin High Oleic Sunflower Oil

  • 300g chicken thigh fillets (skinless) cut into bite sized pieces

  • 225g bag of Asian slaw

  • 1½ spring onions thinly sliced

  • 1 tsp rice vinegar

  • ¼ C roasted cashew nuts

  • ½ handful fresh coriander roughly chopped

Ingredients (Char Siu Sauce)
  • ½ tsp cornflour

  • 1½ tbsp water

  • 2 tbsp char siu sauce

  • 1½ tbsp soy sauce

  • 1 tsp rice vinegar

  • 1 tsp sesame oil

  • 2cm fresh ginger finely grated

  • 1 clove of garlic crushed

  • To make the char siu sauce, mix the cornflour and water together in a bowl until smooth, then add remaining sauce ingredients and mix to combine.

  • Cook noodles according to packet directions. Drain well into a colander or sieve, then run under cold water to cool. Drizzle with a little oil and toss to coat to prevent noodles from sticking together.

  • Heat a splash of oil in a large frying pan over medium-high heat and cook the chicken over medium heat until well-coloured and just cooked through.

  • Add the char siu sauce mixture to the chicken and cook for a few minutes, stirring often, until sauce has thickened.

  • Add noodles to the chicken and toss to coat until heated through.

  • Place the slaw mixture, spring onions, vinegar and a good pinch of salt into a bowl and toss to combine.

  • Serve the noodles with the slaw on the side and top with the cashews and coriander.

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