• 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

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more

This noodle salad with bok choy is perfect to serve at dinner, light and nutritious and full of flavour. Inspired by Asian flavours, with spicy chili peppers, sweet mango and a little sour taste of the lime. 

Total votes: 543


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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