A fresh summer salad with an oriental twist. 


  • 500g chicken mince

  • 2 tbsps Chang’s Sesame Oil

  • 2 cloves garlic, crushed

  • 2 tbsps Chang’s Light Soy Sauce

  • 1 tbsp Chang’s Fish sauce

  • 1/4 cup Chang’s oriental salad dressing

  • 1 red onion, thinly sliced

  • 1 cup bean sprouts, trimmed

  • 1/2 cup Vietnamese mint leaves

  • 2 packets Chang’s Crunchy Noodles

  • 250g seedless red watermelon, chopped


  • 1.

    Heat oil in a wok over high heat until smoking. Add chicken mince and cook, stirring to break up any lumps, for 4 minutes or until chicken starts to brown.

  • 2.

    Add garlic and cook, stirring, a further 2 minutes or until aromatic. Remove from heat.

  • 3.

    Add soy sauce, fish sauce and dressing and toss to combine. Add onions, bean sprouts, mint leaves, noodles and watermelon and toss gently to combine.

  • 4.

    To prepare the salad, combine mint, coriander, onion and noodles together in a large bowl. Stir in dressing and serve immediately. Serve with lime wedges if desired.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1103kj
  • Fat Total 41g
  • Saturated Fat 9g
  • Protein 50g
  • Carbohydrate 132g
  • Sugar 10g
  • Sodium 739mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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