Cold Sesame Noodles Chicken Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
369 kcal
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Course
Main Course
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Cuisine
Asian
Cold Sesame Noodles Chicken Salad
Description
Cold Sesame Noodles Chicken Salad combines tender shredded chicken and rice noodles coated in a creamy sesame and peanut butter sauce. Toasted sesame seeds add a fragrant nutty base, pureed with peanut butter, garlic, ginger, soy sauce, rice vinegar, sriracha, and brown sugar to balance savory, tangy, spicy, and sweet notes. The noodles are cooked until tender then rinsed in cool water to chill and maintain springiness.
Freshly grated carrot, diced cucumber, and thinly sliced green onions provide crispness and freshness, contrasting the smooth sauce and soft noodles. The addition of sesame oil evenly coats the noodles and enhances the sesame flavor. Garnishing with reserved toasted sesame seeds adds texture and visual appeal.
This salad works well as a light main course or side dish, especially in warmer weather. It is served cold or at room temperature, making it convenient for meal prep or picnics. The balance of savory and fresh ingredients makes it satisfying without heaviness.
Ingredients
Sauce
- 1/4 cup sesame seeds (divided)
- 1/4 cup peanut butter chunky
- 3 cloves garlic minced, about 3 teaspoons
- 1 Tablespoon ginger minced, fresh
- 5 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 1 teaspoon hot sauce sriracha sauce (or more if you like)
- 2 teaspoons light brown sugar lightly packed
- water as needed, hot
Noodles
- 1 1/2 pounds chicken breast shredded, cooked
- 1 pound rice noodles fresh or dried, or 12 ounces dried spaghetti
- 2 Tablespoons sesame oil Asian
- 4 green onions sliced thin on the the diagonal
- 2 carrot grated
- 2 cucumber peeled, seeded and diced
Instructions
- Toast sesame seeds in a skillet over medium heat, stirring frequently until golden and fragrant
- Reserve 1 Tablespoon sesame seeds for garnish
- In a blender or food processor, puree remaining 3 Tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce vinegar, hot sauce and brown sugar until smooth. Add hot water 1 Tablespoon at a time until sauce has the consistency of heavy cream.
- Bring 6 quarts of water to a boil, salt water and cook noodles, 4 minutes for fresh and 10 for dried.
- Drain and rinse noodles with tap water until cool to touch.
- In a large bowl toss noodles with 2 Tablespoons sesame oil until evenly coated.
- Add shredded chicken, green onions, carrots, cucumbers, and sauce and toss to combine.
- Garnish with remaining sesame seeds
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 369kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 1011mg | 42% |
| Potassium | 668mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3574IU | 71% |
| Vitamin C | 7mg | 8% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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