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Salad with mivina eggs and mayonnaise

Instant-Noodle Salad with Chicken, Egg, and Mayo

A simple, budget-friendly, but original and tasty salad! Despite how basic the ingredients and method are, this instant-noodle salad turns out surprisingly interesting and delicious — a hit with everyone who tries it. It's a lifesaver when guests show up out of the blue: it comes together fast, you just soften the noodles and round them out with whatever you have on hand that pairs well. You can use just about any ingredients — there are tons of versions to match your taste and what's in the pantry. (Mivina is a popular brand of instant noodles.)

Snezhana

Recipe author

Composition / ingredients

Servings:

Instant noodles (such as Mivina)

100

Eggs

Pickle

Chicken breast

100

Green peas

Green onion

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 41 % 9 g

Carbohydrates 23 % 5 g

121 kcal

GI: 33 / 67 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients. Instant noodles go well with sausage, boiled meat or ham, eggs, fresh or pickled cucumbers, herbs, and so on. Here we'll make a salad with boiled chicken, eggs, pickles, and fresh herbs — savory but refreshing at the same time. Start with the noodles.
Step 2:

Break the instant noodles into small pieces — easiest to crush them by hand right in the unopened package so the crumbs don't scatter. Cover the noodles with boiling water, set a plate over the bowl, and let them sit 5 minutes. If you like the taste of the seasoned instant noodles, you can soften them with the spice packet from inside the pack added in — it'll be spicier and more fragrant.
Step 3:

Drain the liquid off the noodles. Add chopped green onion and fresh green peas (frozen work too — they'll thaw right away from the hot noodles while the noodles cool, which is what you want for a salad). You can use canned peas instead of fresh.
Step 4:

Poach the chicken breast ahead of time in salted water, let it cool, and cut it into small cubes. Instead of chicken you can use boiled or smoked sausage, whichever you prefer — sausage makes the salad come together faster.
Step 5:

Hard-boil the eggs, cool and peel them, and cut them into cubes.
Step 6:

Cut the pickle into small cubes. You can use a fresh cucumber instead, but pickles give the salad a lovely tangy, sharp note.
Step 7:

Add the chicken, eggs, and pickle to the bowl with the noodles. Salt to taste — skip the salt if you softened the noodles with the spice packet.
Step 8:

Dress with mayonnaise and toss. Chill it in the fridge and serve. You can sprinkle sesame seeds over the top. Enjoy!