Save There's something about a bowl of chilled noodles on a sweltering afternoon that feels like the kitchen finally understood what you needed. I discovered this version during a summer when my air conditioning had given up, and I was desperately searching for meals that didn't require heating up the stove. The first time I tossed together egg noodles with shredded chicken and that amber sesame dressing, something clicked—it was bright, it was filling, and it actually tasted better cold than warm.
I made this for a potluck once where I was convinced everyone would ignore the salad in favor of heavier dishes, but I watched people go back for seconds and thirds. One friend asked for the recipe right there with a forkful in her mouth, and I realized how rare it is for a cold noodle dish to feel both nourishing and exciting at the same time.
Ingredients
- Thin egg noodles or rice noodles (250 g): Egg noodles give you a slightly richer mouthfeel, but rice noodles work beautifully if you're keeping things gluten-free and feel lighter in the heat.
- Cooked chicken breasts, shredded (2 breasts, about 300 g): Shred them while they're still warm so they soak up the dressing better—rotisserie chicken saves you time if you're short on it.
- Carrot, julienned (1 medium): Cut them thin so they stay crisp and sweet rather than woody, and they'll chill quickly.
- Red bell pepper, thinly sliced (1): The color matters here, but also the crunch—it stays fresher longer than softer vegetables.
- Cucumber, deseeded and julienned (1): Deseeding keeps your salad from getting watery as it sits, a trick I learned the messy way.
- Spring onions, sliced (2): Add them just before serving if you want that sharp bite to stay bright, or toss them in if you like them to mellow slightly.
- Fresh cilantro, chopped (2 tbsp): This is optional if cilantro tastes like soap to you, but it brings an herbal lift that ties everything together.
- Toasted sesame oil (3 tbsp): This is not the time for regular oil—the toasted kind carries the whole dressing's personality.
- Soy sauce (2 tbsp): Use tamari if you need gluten-free, and taste as you go because salt levels vary by brand.
- Rice vinegar (2 tbsp): The subtle sweetness is what separates this from a harsh vinaigrette.
- Honey or maple syrup (1 tbsp): Either works, and it softens the acid while bringing the flavors together.
- Smooth peanut butter or tahini (1 tbsp): This adds body to the dressing and makes it cling to the noodles—tahini is earthier if you go that route.
- Fresh ginger, grated (1 tsp): Grate it right before mixing so it's sharp and alive in the dressing.
- Garlic clove, minced (1): One clove is enough unless you love garlic assertively; you can always add more.
- Chili flakes, optional (1 tsp): A gentle heat that doesn't overpower—leave it out if your crowd prefers mild.
- Toasted sesame seeds (2 tbsp): Toast them yourself if you can; they taste richer and smell incredible.
Instructions
- Cook the noodles until just tender:
- Follow the package timing, but pull them out a minute earlier if they still have a tiny bit of resistance—they'll soften more as they cool. Drain them in a colander and rinse under cold water until they're completely cool, then let them sit for a moment so excess water drains.
- Combine the chicken and vegetables:
- In a large bowl, add your shredded chicken, cooled noodles, carrot, bell pepper, cucumber, spring onions, and cilantro. Mix them loosely at first so you can see what you have, then gently toss until everything is distributed evenly.
- Whisk together the dressing:
- In a small bowl, combine the sesame oil, soy sauce, rice vinegar, honey, peanut butter, ginger, garlic, and chili flakes. Whisk steadily until the peanut butter dissolves and the dressing becomes smooth and glossy—this takes about a minute of focused whisking.
- Dress the salad:
- Pour the dressing over everything and toss gently but thoroughly, making sure the noodles and vegetables get coated. The dressing should glisten on every piece, and you shouldn't see any dry noodles at the bottom.
- Finish with garnish:
- Transfer to a serving platter or individual bowls and scatter the toasted sesame seeds across the top. Add lime wedges on the side if you want people to have the option of a brightness boost.
- Serve or chill:
- This is delicious right away, but if you have time, letting it sit in the fridge for an hour or two actually helps the flavors marry together—just taste and adjust salt if needed before serving.
Save I'll never forget bringing this to a office lunch and watching someone take a bite and actually pause—not in disappointment, but in pleasant surprise that something so simple could taste so complete. That's when I understood this dish isn't fancy, but it feels thoughtful because someone took time to balance every element.
Making It Your Own
The beauty of this salad is how adaptable it is without losing its identity. I've swapped in shredded tofu for chicken when I had vegetarian friends coming over, and the sesame dressing treats it just as well. One afternoon I added shredded cabbage for extra crunch, and another time I tossed in some edamame because I wanted more protein without adding more chicken. The structure stays the same, so you can play around with what you have without second-guessing yourself.
When to Serve This
This is the salad I think of on days that feel too hot to cook real meals, but it's also surprisingly good as a packed lunch because it actually improves sitting in the fridge overnight. I've served it at potlucks, brought it to picnics, and eaten it straight from a bowl on my kitchen counter on lonely Tuesday nights. It never feels like a compromise meal, even though it takes almost no effort to put together.
Storage and Timing
This keeps beautifully in an airtight container for about two days, though the vegetables will slowly release water and the noodles soften slightly—that's not a flaw, it's just how cold pasta salads evolve. If you're making it more than a few hours ahead, hold back some of the dressing and add it just before serving so the noodles stay loose. One more thing: if you have leftovers and they taste a bit plain, a squeeze of fresh lime juice and a tiny drizzle of sesame oil will wake them right back up.
- Make the dressing up to a day ahead and store it in a jar in the fridge.
- Cook the noodles and chill them completely before combining with vegetables so nothing gets warm and limp.
- This serves four comfortably, but the recipe doubles easily if you're feeding a crowd.
Save This is the kind of recipe that proves you don't need complexity to make something that people actually want to eat. It's been my rescue meal more times than I can count.
Recipe FAQ
- → What type of noodles work best?
Thin egg noodles or rice noodles both complement the flavors and texture nicely, with rice noodles offering a gluten-free alternative.
- → Can the chicken be replaced with a vegetarian option?
Yes, shredded tofu can substitute chicken for a plant-based version while maintaining the dish’s protein content.
- → How should the noodles be prepared?
Cook the noodles according to package directions, then rinse under cold water to stop cooking and cool them before combining with other ingredients.
- → Is it possible to adjust the dressing's heat level?
Absolutely, chili flakes add optional spice and can be omitted or increased based on taste preferences.
- → How long can this dish be refrigerated before serving?
It can chill for up to 2 hours, allowing the flavors to meld while keeping the ingredients fresh and crisp.