Sesame Chicken Cucumber Noodle Salad
Sesame Chicken Noodle Salad
Cold noodles tossed with tender chicken, crisp cucumber, fresh herbs, and a savory sesame dressing for a refreshing meal-prep friendly salad.
Sesame chicken cucumber noodle salad is the kind of cold noodle dish that works as a light dinner, packed lunch, or make-ahead summer meal. Tender chicken and springy noodles give it enough substance, while cucumber, scallions, cilantro, and mint keep each bite cool and crisp.
The dressing leans on toasted sesame paste or tahini, soy sauce, rice vinegar, ginger, garlic, and a little honey. It coats the noodles without turning heavy, and a splash of the noodle cooking water helps it cling smoothly instead of sitting at the bottom of the bowl.
For the best texture, rinse the cooked noodles under cold water until fully chilled, then drain them well before tossing. Cutting the cucumber into thin half-moons keeps the salad easy to twirl, and shredding the chicken lets it catch more sesame dressing.
The salad can be served right away or chilled for later. If it thickens in the refrigerator, loosen it with a spoonful of cold water or rice vinegar, then finish with sesame seeds and extra herbs just before serving.
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil and cook the noodles according to the package directions until tender but still springy.
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2
Reserve 1/4 cup of the noodle cooking water, then drain the noodles and rinse under cold water until completely chilled.
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3
Shake the noodles well in the colander, spread them briefly on a clean towel, and let excess water drain while preparing the dressing.
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4
Whisk sesame paste, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili crisp, and 2 tablespoons of the reserved noodle water until smooth.
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5
Place the cold noodles in a large bowl and toss with half of the sesame dressing until evenly coated.
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6
Add shredded chicken, cucumber, scallions, cilantro, and mint, then toss gently with the remaining dressing.
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7
Taste and adjust with salt, extra rice vinegar, or a splash of cold water if the dressing feels too thick.
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8
Transfer to a serving bowl and finish with toasted sesame seeds, extra herbs, and a small spoonful of chili crisp if desired.
Ingredients
- dried wheat noodles or rice noodles:8 oz
- cooked shredded chicken:2 cups
- English cucumber, thinly sliced:1 large
- scallions, thinly sliced:3
- fresh cilantro leaves:1/2 cup
- fresh mint leaves, torn:1/4 cup
- toasted sesame paste or tahini:1/4 cup
- low-sodium soy sauce:3 tbsp
- rice vinegar:2 tbsp
- toasted sesame oil:1 tbsp
- honey:2 tsp
- fresh ginger, finely grated:2 tsp
- garlic clove, finely grated:1
- chili crisp or chili oil:1 tbsp
- toasted sesame seeds:2 tbsp
- kosher salt:to taste
Tips & Notes
- Rotisserie chicken works well; remove the skin before shredding so the salad stays clean and light.
- For meal prep, keep a little extra dressing aside and toss it in just before eating.
- Use rice noodles for a lighter texture or wheat noodles for a chewier, more substantial salad.
