Spirulina Noodle Salad with Chicken & Chilli

I found these noodles from my local health food store and I couldn’t resist in trying them out. I heard so much about Spirulina and how it is another great source of protein made up of around 60% and high in iron. As I suffer from iron deficiency, which I have recently found out my body doesn’t like to absorb it not by lack of eating it. Has made me even more conscious of eating foods containing more iron and finding it in other foods apart from the usual red meat. Surprisingly  doesn’t taste any different in terms of flavour of the noodles more that it is green in colour and has the added health benefits. Making Spirulina also appealing to the likes of vegetarians.



Spirulina Noodle Salad with Chicken & Chilli

  • Servings: 4
  • Difficulty: easy
  • Print


1 packet of Organic Noodle Kitchen Spirulina Noodles (you can always use 200g soba noodles instead)

400g chicken tenders

Juice of a lemon

100ml olive oil

2 cloves garlic crushed

1 tsp ground cumin

10 cherry tomatoes halved

1 Lebanese cucumber sliced

1 chilli finely chopped

2 spring onions sliced

Handful of mint, basil or coriander chopped


  1. Cook noodles per packet instructions, drain drizzle with some olive oil and let it cool
  2. In a pan on high heat add 1 tb olive oil and  coat chicken in cumin and garlic season with salt and pepper and cook chicken tenders 3-4 minutes each side till cooked through
  3. Meanwhile prepare salad, cut tomatoes, cucumber, green onion, chilli and herbs
  4. Once the noodles have cooled, add salad ingredients and pour lemon juice and olive oil, mix to combine.
  5. Top with chicken  and extra chilli





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