Tag Archives: Salad

Lemon Chicken Noodle Salad

So I’m finally back blogging full time again- and I’m officially a part qualified accountant! All my exams are done, and college is finished. Although, it did take about 4 weeks longer than I’d anticipated to wrap up all my exams and assessments- hence why my blogging break was a little longer than I thought it would be. Also my laptop broke- moment of silence for that please! However I’m back, and excited to get back into it. I also have been working on some new ideas for the blog, but I’ll probably be getting that into action in a month or two, as it requires me upgrading my computer and purchasing some specialised software. I will be shortly updating the look of the website too, but I’m still deciding on the layout, colours, and navigation. Anyway, onto the good stuff and enough of my rambling!

I had the idea for this Noodle salad after a particularly hot day, where I wanted something a bit filling but without the heavy sauce or rich ingredients. I based this recipe very loosely on an old Ken Hom one I found in my parents (huge) bookshelf of cookbooks. I changed it up a lot, but I feel the need to always give credit. (Large rant on said subject was deleted from here for your sanity!)  I would also have used whole-wheat noodles, but in our local supermarket these seem to be considered something of an exotic delicacy, so plain had to do. The same goes for the ginger- I would have used the fresh stem ginger, but again, they only carried ginger paste. I love the lightness of the noodles, which I think is achieved by the lemon & ginger mix, then the spice of the chilli. It’s also a very easy recipe, suited to any skill level. So for this, you will need:


2 cloves garlic

1 small chunk ginger, equivalent to half a teaspoon of ginger paste

1 Medium chicken breast

1 Chilli (type can be any, depending on how hot you like your food)

1 Lemon

1 serving of Medium Egg Noodles- I used Asda’s own brand (Can be any noodles you fancy)

Serving of Salad Leaves of choice (I used a rocket and babyleaf mix)

Pinch of coarse sea salt

Oil of choice (Groundnut or Coconut are my personal favourites)


Some lemon zest for garnish

The first step is to cook the chicken and do the prep. By prep, I mean cutting up the garlic, chilli, ginger (if you didn’t use paste), chicken, and juicing the lemon. When juicing the lemon, get as much as you possibly can out of it, and if you have a juicer then great- but if not then twisting a fork round gets the job done too. With the chillies, if you are making this in summer as I usually do, and you suffer from pollen allergies, don’t use your finger to rub your itchy eye after chopping chillies. Because that burns. A LOT. Anyway… lesson learned!


The chicken should be cut up into equal bite sized chunks, and added into a frying pan with a small amount of oil. I used groundnut, but was tempted by a new chilli cooking oil in the supermarket (seriously they sell chilli oil but not fresh ginger or whole-wheat noodles? Okay I’m going to stop moaning about that now), however you can use any one you want. Boil the kettle so you have the water for the noodles ready and waiting.

When the chicken is part cooked, toss in the garlic and ginger. The heat should be low at this point, so you don’t scorch the garlic- as it can be temperamental. A lot of people like to add garlic at the beginning, before the chicken, but it is really dependant on what your personal preferences are. You can try the recipe both ways and decide what works best for you. After a couple of minutes, I toss in the chillies with the chicken, and then in a separate pan- put the noodles and boiled water in to cook.



Cook them for as long as they require (mine took roughly 4 minutes), then drain and add them to the chicken with a tiny bit of oil- so they don’t stick together. The oil also stops the horrible ‘dry stringy noodle’ problem when they go claggy and are unpleasant to eat.

Add 3/4 of your lemon juice to the pan, along with a good pinch of the salt. You can add pepper if you’re mad for spice, but I find the chilli enough! Turn off the heat and mix together well, ensuring everything is coated in the lemon juice. While still in the pan, toss in as much salad as you like. I like to add the salad into the pan to wilt it slightly. Turn out and serve, adding the remaining lemon juice evenly. Garnish with a bit of grated lemon zest if you fancy.

Note: If you like more lemony goodness, then zest more of the lemon and mix in. You can vary the amount of lemon juice  to suit your taste.



Mushroom Bun Beef Burger

Burgers are one of my favourite foods to eat, but unfortunately they don’t really fit in with a healthy eating programme. Luckily there’s a way you can have your cake (or burger in this case) and eat it! I was already aware that you can have ‘healthy’ burgers, which instead of the bun come wrapped in fresh lettuce- which does sound good, but not filling enough for me personally. Using Portobello mushrooms is another common method for a healthier alternative- but far more filling and satisfying.

For this recipe you will need:


2 Portobello Mushrooms

Roughly 190g of lean minced beef (or enough for a patty)

3 Medallions of Bacon

1x Small Serving of salad

1x Slice of White Onion

Salt and Pepper for seasoning


150g of Asparagus (or your vegetable of choice)



Salsa (for topping the burger)

Minced Garlic or selected spices for the burger mix

Egg- to be used if your burgers don’t bind together well.


The first thing you need to do is switch on your grill (I used my George Foreman) ready for the bacon and the burgers. While this is heating up, it’s time to make the burgers themselves. Grab a small bowl to mix the mince, salt and pepper together. You can add in some spices or minced garlic here if you prefer, however I decided to opt out of this, as I have the gym later and don’t want to knock everyone out with my garlic breath! Form the mince into a patty with your hands, by pressing it together. This works well for me, but if your mice doesn’t want to bind, you can mix up an egg, adding a small bit at a time to the mice until it binds.


Put your burger and bacon on the grill, and meanwhile boil up some water, for your asparagus. For your mushrooms, you can add them to your grill to cook, or if you prefer you can cook them in a non-stick frying pan. I used the pan method, as my grill wasn’t big enough.


Once the mushrooms & meat are both nearly ready to serve, add the asparagus to the boiling water. When done, remove the mushrooms from the pan, and transfer them to either a clean, dry tea towel or some kitchen paper. This is to prevent the mushrooms becoming soggy. Next, stack the mushroom base with the bacon, burger, onion and salad. I added some mild salsa for some extra flavour, but Sriracha (had to google that spelling) would also be great. Finish off by topping with the mushroom ‘bun’ lid, and serving with the side of steaming hot asparagus.