Chicken Sesame Noodle Salad

Name: Chicken Sesame Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 boneless, skinless chicken breasts, cooked, shredded; 8 oz rice noodles (or soba noodles), cooked; 1 red bell pepper, thinly sliced; 1 cucumber, julienned; 2 carrots, julienned; 4 green onions, sliced; 1/4 cup fresh cilantro, chopped; 2 tbsp toasted sesame oil; 1/4 cup low-sodium soy sauce; 2 tbsp rice vinegar; 2 tbsp honey; 2 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1/2 tsp red pepper flakes; 2 tbsp toasted sesame seeds

A refreshing cold noodle salad with shredded chicken, crisp vegetables, and a savory-sweet sesame dressing. Perfect for meal prep or a light dinner.

30 minMediumServes 4420 cal/serving

ChineseSaladStovetopStandardHigh ProteinHigh FiberDairy-FreePork-FreeCorn-Free

Ingredients

2 boneless, skinless chicken breasts, cooked, shredded
8 oz rice noodles (or soba noodles), cooked
1 red bell pepper, thinly sliced
1 cucumber, julienned
2 carrots, julienned
4 green onions, sliced
1/4 cup fresh cilantro, chopped
2 tbsp toasted sesame oil
1/4 cup low-sodium soy sauce
2 tbsp rice vinegar
2 tbsp honey
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1/2 tsp red pepper flakes
2 tbsp toasted sesame seeds

Instructions

1

Cook 2 boneless, skinless chicken breasts by poaching in simmering water until internal temperature reaches 165°F, about 10-12 minutes. Let cool, then shred using two forks.
2

Cook 8 oz rice noodles (or soba noodles) according to package instructions. Drain and rinse under cold water to stop the cooking process.
3

In a large bowl, combine cooled cooked rice noodles (or soba noodles), cooked, shredded boneless, skinless chicken breasts, 1 thinly sliced red bell pepper, 1 julienned cucumber, 2 julienned carrots, and half of the 4 sliced green onions.
4

In a small bowl, whisk together 2 tbsp toasted sesame oil, 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 2 minced garlic cloves, 1 tbsp grated fresh ginger, and 1/2 tsp red pepper flakes to make the dressing.
5

Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
6

Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7

Before serving, toss again and garnish with remaining sliced green onions, 1/4 cup chopped fresh cilantro, and 2 tbsp toasted sesame seeds.

Questions

Can I make Chicken Sesame Noodle Salad gluten-free?

Yes. The gluten in this entry is 1/4 cup low-sodium soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Can I make Chicken Sesame Noodle Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Chicken Sesame Noodle Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.