Save to Pinterest There's something about the first truly warm day of the year that makes me crave cold noodles. I was standing in my kitchen watching the sunlight pour through the window, already dreading the thought of heating up the stove, when I remembered a noodle salad I'd eaten at a friend's dinner party months ago. The combination of tender chicken, crisp vegetables, and that nutty sesame dressing had stuck with me ever since. That afternoon, I decided to recreate it from memory, and what emerged was this chilled chicken noodle salad—bright, satisfying, and completely foolproof.
I made this for a potluck last summer where everyone was melting in the backyard heat, and watching people's faces light up as they took their first bite was genuinely rewarding. One guest asked for the recipe immediately, which almost never happens, and I realized then that this salad had become my secret weapon for warm-weather gatherings.
Ingredients
- Thin egg noodles or rice noodles (250 g): The thinner the noodle, the faster it cooks and the better it absorbs the dressing—I learned this the hard way after overcooking a batch of regular pasta.
- Shredded cooked chicken (300 g): Rotisserie chicken from the store works beautifully here and saves you the step of cooking and shredding, though homemade tastes fresher if you have the time.
- Carrot, julienned: The sweetness of raw carrot balances the savory dressing and adds a satisfying crunch that lasts even after refrigeration.
- Red bell pepper, thinly sliced: Choose one that feels heavy for its size, as that signals it's crisp and juicy inside.
- Cucumber, deseeded and julienned: Removing the seeds prevents the salad from becoming watery as it sits, which I discovered after one soggy disaster.
- Spring onions, sliced: These add a fresh sharpness that keeps the salad from feeling one-dimensional.
- Fresh cilantro, chopped: If you're not a cilantro person, parsley works just as well without the soap-like quality some people find off-putting.
- Toasted sesame oil: The toasted variety has exponentially more flavor than the lighter kind—this is where the soul of the dressing lives.
- Soy sauce: Use a good quality one if you can, as the difference between cheap and decent is noticeable in a simple dressing like this.
- Rice vinegar: Its mild acidity brightens without overpowering, unlike distilled white vinegar which can taste too harsh.
- Honey or maple syrup: Just a touch balances the saltiness and adds body to the dressing.
- Smooth peanut butter or tahini: This creates richness and helps emulsify the dressing; tahini is the better choice if you want dairy-free and nut-free.
- Fresh ginger and garlic: Mince these finely so they distribute evenly throughout the dressing rather than appearing in chunks.
- Chili flakes (optional): A pinch adds warmth without heat if you keep it minimal.
- Toasted sesame seeds: These are the final flourish that makes people think you put real effort into this, even though it took you barely half an hour.
Instructions
- Cook the noodles until just tender:
- Bring a large pot of salted water to a rolling boil and add your noodles, stirring immediately so they don't stick together. Taste them a minute before the package says they should be done—they should have a slight firmness when you bite down, not soft. Drain them into a colander and rinse under cold running water until they've stopped steaming, which cools them completely and stops the cooking process.
- Build your salad base:
- In your largest bowl, toss the cooled noodles with the shredded chicken, then add all your vegetables and cilantro. This is the moment to get everything in one place so you're not scrambling when the dressing is ready.
- Whisk together the sesame dressing:
- In a small bowl, start by combining the sesame oil, soy sauce, and rice vinegar, then add the honey, peanut butter, ginger, and garlic. The order matters slightly because the oil-based ingredients go in first and create an emulsion base. Whisk until the dressing is smooth and there are no streaks of peanut butter floating around.
- Marry the noodles and dressing:
- Pour the dressing over your noodle mixture and toss everything together with your hands or two serving spoons, making sure every strand gets coated and nothing sits at the bottom of the bowl. You want to taste as you go, adding a pinch more chili flakes if it needs heat.
- Finish and serve:
- Transfer to a serving platter or individual bowls and scatter the toasted sesame seeds on top just before serving. If you're not eating immediately, cover and refrigerate for up to two hours—any longer and the vegetables start to soften.
Save to Pinterest I remember my neighbor poking her head over the fence one summer afternoon while I was eating this straight from the bowl on my porch, and she asked what smelled so wonderful—it was the combination of toasted sesame and fresh ginger hanging in the air. That small moment made me realize this salad had become more than just lunch; it was something that brought a little brightness to an ordinary day.
Variations That Work
The beauty of this salad is how easily it adapts to what you have on hand or what you're craving that day. I've made it with shredded tofu for vegetarian friends and they've never noticed the difference in satisfaction, only in flavor if you choose to use marinated rather than plain tofu. Edamame, snap peas, or even roasted cashews add protein and texture if you want to make it heartier.
Dressing Secrets
The dressing is genuinely where the magic happens, and it deserves a moment of care. I learned that whisking it properly makes all the difference between a unified sauce and one that feels separated on your tongue. The sesame oil needs to emulsify with the vinegar and soy sauce to coat everything evenly rather than pooling at the bottom.
Timing and Storage
This is one of those rare salads that actually gets better when you let it sit for 10 minutes after tossing, allowing the flavors to meld and the noodles to fully absorb the dressing. It keeps beautifully in the refrigerator for up to two days, making it ideal for meal prep or bringing to work.
- Prep all your vegetables the night before if you're short on time in the morning.
- Keep the dressing separate until just before serving if you want maximum crunch.
- A squeeze of fresh lime juice right before eating brightens everything up if the salad has been sitting for a while.
Save to Pinterest This salad has become my go-to answer when someone asks what I'm bringing to a gathering on a hot day, and I've never regretted that choice. There's something deeply satisfying about serving food that's both effortless to make and genuinely delicious to eat.
Common Recipe Questions
- → What noodles work best for this chilled chicken dish?
Thin egg noodles or rice noodles both provide a delicate texture that complements the crisp vegetables and savory dressing well.
- → How can I make the sesame dressing smoother?
Whisk the toasted sesame oil, soy sauce, rice vinegar, honey, peanut butter, fresh ginger, and garlic thoroughly until emulsified and creamy.
- → Can I prepare the salad ahead of time?
Yes, it can be chilled for up to 2 hours before serving, allowing the flavors to blend beautifully.
- → What are good vegetable substitutes for this salad?
Edamame or snap peas add extra protein and crunch, which work well alongside or in place of some of the original vegetables.
- → Is this dish suitable for a gluten-free diet?
Use rice noodles and gluten-free soy sauce (tamari) to maintain this dish's gluten-free compatibility.
- → How can I make this dish vegetarian?
Replace the shredded chicken with shredded tofu to suit a vegetarian diet without sacrificing texture or flavor.