Sichuan Chicken Noodle Jar

My recipe for this months Buzz Magazine was quite simple actually: what can I eat that makes me feel great but doesn’t make me to want to roll around in crisps and bacon fat straight afterwards? Why it’s a salad in a jar of course.

The anti-hipster in me is absolutely DYING that I actually went and shoved a whole cold noodle salad in a jar but sometimes visual aesthetic gets the better of me and I can’t control myself. I will also just say this could easily be made in a big bowl and tossed up instead of shaken in a jar.


Going into February we are all looking to make better choices with our eating and nowhere can be more challenging to make these choices than the workplace! That’s why this jar packed full of nutritious vegetables makes the ultimate – and coolest looking – desk lunch choice.

For the salad:
1 tsp Coconut Oil
1 Chicken Breast
¼ tsp Chinese 5 Spice
Handful of Egg Noodles
1 Carrot
3 Spring onions
4 pieces of Mangetout
1 Red Pepper
Thumb size piece of fresh ginger
Handful of Pumpkin Seeds

For the Sichuan sauce:
100g Thick Peanut Butter
50ml Dark Soy Sauce
1 tbsp Rice Wine
1 tbs Sesame Oil
2 tbs White Sugar
1 Red Chilli (finely chopped)
Handful of fresh coriander

1. Preheat the oven to 200C
2. Rub the coconut oil into the chicken breast, sprinkle with the Chinese 5 Spice and place on a baking tray
3. Cover with a small strip of baking parchment to stop from drying out, bake for 30-35 minutes and allow to cool
4. Cook the noodles as per packet instruction (usually 3-4 minutes) and once drained, run under cold water to stop the cooking process – leave to one side

5. Finely slice the carrot – the best way to do this is to use a vegetable peeler and peel a thin ribbon and using a knife, cut this into smaller strips

6. Finely slice the white halves of the spring onions, the mangetout pieces, the red pepper, ginger and the cooled chicken breast

7. Now using an empty mason jar, layer your chopped ingredients in any order you like before sprinkling in the pumpkin seeds
8. Combine all ingredients for the Sichuan sauce in a jug and pour over the jar

Processed with VSCO with f2 preset
9. Close the lid and shake the jar to combine all ingredients




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