Save The first time I made this chilled chicken noodle salad was during a sweltering July when my kitchen felt like a sauna. I had leftover rotisserie chicken and a crisper drawer full of vegetables that needed using, so I threw everything together with whatever Asian-inspired condiments I could find. My roommate walked in, took one bite, and immediately asked for the recipe. That was the moment I realized cold noodle salads werent just about convenience—they were about that perfect balance of refreshing and satisfying that makes hot weather cooking bearable.
Last summer I brought this to a potluck and watched three different people ask for the recipe within ten minutes. Something about cold noodles with that savory sesame flavor just works when gatherings stretch long and no one wants to stand over a hot stove. My friend Sarah now makes it every Sunday for work lunches, and Ive started doing the same. Theres a quiet satisfaction in opening the fridge at noon and knowing you have something waiting that feels like a treat instead of meal prep duty.
Ingredients
- Thin egg noodles or rice noodles: Rice noodles keep it gluten-free, but egg noodles have that perfect chew that holds onto dressing
- Cooked chicken breasts, shredded: Rotisserie chicken works beautifully here and saves you from turning on the oven
- Carrot, julienned: The crunch pairs perfectly with soft noodles—use a julienne peeler if you want restaurant-thin strips
- Red bell pepper: Adds sweetness and color that makes the whole bowl feel brighter
- Cucumber, deseeded and julienned: English cucumbers work best since they have fewer seeds and thinner skin
- Spring onions and cilantro: These bring freshness that cuts through the rich sesame dressing
- Toasted sesame oil: Dont even think about using untoasted—the deep nutty flavor is non-negotiable here
- Soy sauce: Tamari works if you need it gluten-free, just adjust to taste since brands vary in saltiness
- Rice vinegar: Provides subtle brightness without the harshness of white vinegar
- Honey or maple syrup: Just enough to round out the salty elements and help the dressing cling to noodles
- Peanut butter or tahini: Peanut butter adds creaminess, tahini keeps it lighter—both work beautifully
- Fresh ginger and garlic: Fresh is worth it here, ground spices taste dusty in a cold salad like this
- Chili flakes: Start with half a teaspoon if youre heat-sensitive, you can always add more
- Toasted sesame seeds: Take the extra two minutes to toast them in a dry pan, the flavor difference is enormous
Instructions
- Cook and cool the noodles:
- Boil noodles according to package directions, then rinse thoroughly under cold water until theyre completely cool. Toss with a teaspoon of oil to prevent sticking.
- Prep your vegetables:
- While noodles cook, julienne the carrot and cucumber, slice the bell pepper into thin strips, and chop the spring onions and cilantro.
- Shred the chicken:
- Pull the cooked chicken into bite-sized pieces, removing any skin or bones if necessary.
- Make the sesame dressing:
- Whisk together sesame oil, soy sauce, rice vinegar, honey, peanut butter, ginger, garlic, and chili flakes until completely smooth.
- Combine everything:
- Add noodles, chicken, and all vegetables to a large bowl. Pour dressing over and toss gently until every strand is coated.
- Let it marinate:
- Let the salad sit for 10 minutes before serving, or refrigerate for up to 2 hours to let flavors meld.
- Garnish and serve:
- Sprinkle with toasted sesame seeds and serve with lime wedges on the side for squeezing.
Save This recipe became my go-to during a summer when I was working long hours and too tired to cook anything that required real effort. Something about the combination of cold noodles, that rich sesame flavor, and all those crisp vegetables made me feel cared for even on chaotic days. Now whenever I make it, I think of those quiet evenings eating straight from the container while reading on the couch.
Make It Yours
Ive tried countless variations on this salad over the years. Sometimes I swap the chicken for seared tofu strips, or add shredded cabbage for extra crunch. Snow peas work beautifully if you have them, and cooked edamame makes it feel more substantial. The key is keeping the ratio of noodles to vegetables roughly equal so every bite has texture.
Dressing Shortcuts
When Im feeling particularly lazy, I skip measuring the dressing ingredients entirely and just pour and glug until it tastes right. Usually that means more sesame oil and honey than the recipe calls for, because I like that sweet-and-salty balance. You can also make double the dressing and keep it in a jar—just shake it before using.
Serving Suggestions
This salad works as a light main, but it also shines as part of a spread. I like serving it alongside dumplings or spring rolls when I want an Asian-inspired meal without much effort. For weekday lunches, pack it with a side of fresh fruit or a simple green salad dressed with lime juice.
- Chill your serving bowls for 10 minutes before plating
- Add crushed peanuts on top if you want extra protein
- Squeeze fresh lime right before eating for the brightest flavor
Save This is the kind of recipe that makes you feel put together even when you threw it together in fifteen minutes. Hope it becomes your summer staple too.
Cooking Q&A
- → What noodles work best for this dish?
Thin egg noodles or rice noodles are recommended for their texture and ability to absorb the dressing well.
- → Can this salad be prepared in advance?
Yes, it can be chilled for up to 2 hours before serving to enhance the flavors and keep it refreshing.
- → How can I add more protein to the salad?
Adding edamame or snap peas increases protein and adds additional crunch without overpowering the dish.
- → Is there a vegetarian alternative for the chicken?
Shredded tofu can be used as a plant-based substitute to maintain texture and protein content.
- → What allergens are present in this dish?
This dish contains soy, sesame, peanuts (if peanut butter is used), and wheat if egg noodles and soy sauce are included. Gluten-free options use rice noodles and tamari.
- → What beverages pair well with this salad?
A crisp Riesling or cold green tea complements the flavors and keeps the meal light and refreshing.