Save There's something magical about the moment a cold noodle salad comes together on a sweltering afternoon—when you're standing in front of an open fridge wondering what to make, and suddenly all the pieces click into place. I discovered this sesame chicken noodle salad during one of those kitchen experiments where I had leftover chicken, a bunch of vegetables that needed rescuing, and just enough curiosity to throw together a dressing from pantry staples. The first bite was a revelation: the warm earthiness of sesame oil against cool noodles, the snap of fresh vegetables, and that perfect salty-sweet balance that made me immediately think about making it again.
I made this for a potluck on one of those impossible July evenings when nobody wanted anything hot or heavy, and I watched people actually go back for seconds of a salad. That's when I knew this recipe had staying power. There's real power in something this simple that somehow feels elegant enough to share.
Ingredients
- Thin egg noodles or rice noodles (250g): These cook quickly and have just enough texture to hold onto the dressing without turning mushy—rice noodles work beautifully if you're going gluten-free.
- Cooked chicken breasts (2 breasts, shredded): Shredding by hand while the chicken is still warm makes it more tender, but rotisserie chicken is an honest shortcut that saves time without sacrificing quality.
- Carrot, julienned (1 medium): The sweetness balances the savory dressing, and those thin matchsticks give you a satisfying crunch with every bite.
- Red bell pepper, thinly sliced (1): The color is stunning, but more importantly, the pepper stays crisp and slightly sweet, creating contrast against the savory noodles.
- Cucumber, deseeded and julienned (1): Deseeding prevents the salad from getting watery as it sits—a small step that makes a real difference.
- Spring onions, sliced (2): These add a gentle onion bite without overwhelming the delicate dressing.
- Fresh cilantro, chopped (2 tbsp): If cilantro isn't your thing, mint works beautifully and brings a different kind of brightness.
- Toasted sesame oil (3 tbsp): This is non-negotiable—the toasting is what gives it that deep, nutty flavor that makes the entire dressing sing.
- Soy sauce (2 tbsp): Use good quality here because it's doing the heavy lifting in terms of flavor and salt.
- Rice vinegar (2 tbsp): The slight sweetness keeps everything balanced and prevents the dressing from tasting harsh.
- Honey or maple syrup (1 tbsp): This bridges the savory and the fresh elements, so don't skip it even if you think it might be too sweet.
- Smooth peanut butter or tahini (1 tbsp): This creates an almost creamy richness to the dressing without any actual cream—tahini is my go-to when I want a nuttier flavor.
- Fresh ginger, grated (1 tsp): Grate it right before mixing so you get those little bright pockets of flavor throughout.
- Garlic clove, minced (1): One clove is enough to be present without being aggressive.
- Chili flakes (1 tsp, optional): I usually include these for a gentle warmth that somehow makes the cool salad feel more dynamic.
- Toasted sesame seeds (2 tbsp): Toast them yourself if you can—the difference between store-bought and freshly toasted is worth the three minutes.
- Lime wedges (optional): A squeeze of lime at the table lets people brighten their own bowl.
Instructions
- Cook the noodles until just tender:
- Drop them into boiling water and watch them carefully because the difference between perfect and mushy happens in about 30 seconds. Once they're done, drain and immediately rinse under cold running water while tossing gently with your fingers—this stops the cooking and keeps them from clumping together.
- Build the base of your salad:
- In a large bowl, combine the cooled noodles with the shredded chicken, julienned vegetables, spring onions, and cilantro. This is where you can taste as you go and adjust vegetables to your preference—more cucumber if you like it really fresh and light, extra carrot if you want sweetness.
- Make the dressing with intention:
- In a small bowl, whisk the sesame oil with soy sauce first, then add the rice vinegar and honey, stirring until the honey dissolves completely. Add the peanut butter and ginger, and keep whisking until it's completely smooth and cohesive—this takes longer than you'd think but it's worth it because you want the peanut butter fully incorporated, not floating in little lumps.
- Dress the salad evenly:
- Pour the dressing over everything and toss gently but thoroughly, making sure every noodle and vegetable gets coated. The salad will look glossy and smell absolutely incredible at this point.
- Finish with flavor and texture:
- Transfer to a serving platter or individual bowls and top generously with toasted sesame seeds. A squeeze of lime right before eating adds a final brightness that ties everything together.
- Serve or chill:
- You can eat this immediately while there's still a mix of temperatures, or let it chill for up to two hours—the flavors actually deepen as it sits, and the textures meld beautifully.
Save The moment I realized this salad was special was when someone I'm usually too shy to cook for asked if they could take home the leftovers. It became the dish I reach for when I want to impress people without making it look like I tried too hard.
Why This Dressing Changes Everything
The sesame dressing is really the heart of this whole salad, and I think that's worth understanding. When you whisk those few simple ingredients together—sesame oil, soy sauce, vinegar, and just a touch of honey—something almost magical happens. The salty and sweet come into perfect balance, the ginger and garlic add dimension without overwhelming, and the peanut butter creates this silky texture that makes everything feel luxurious. I've tried dozens of cold noodle dressings over the years, and this one is the only one that tastes just as good on day three as it does on day one.
The Beauty of Flexible Vegetables
One of the things I love most about this salad is how forgiving it is when you need to improvise. The formula is really just cooked noodles, protein, crisp vegetables, and this incredible dressing—but the specific vegetables can be whatever you have or whatever you're craving. I've made versions with shredded purple cabbage, thinly sliced radishes, snap peas, thin-sliced jicama, shredded beets for color, or even just whatever was in my crisper drawer that morning. Each version tastes different but equally good, which means you can make this salad every week without getting bored.
Making This Meal Your Own
What started as a simple summer salad has become something I reach for in almost every season, which tells me it's a flexible enough concept to evolve with you. The basic structure is rock solid, but the fun part is where you get creative.
- Add shredded edamame or crispy tofu for extra protein if you want to make this even more substantial.
- A drizzle of chili oil right before serving adds heat and richness if you're in the mood for something bolder.
- Toasted cashews or crispy chickpeas on top turn this into something you might see at a restaurant, but it's honestly just you being thoughtful about texture.
Save This is the salad I make when I want to feel like I'm taking care of myself and the people I'm feeding—it's light but satisfying, simple but special, and always somehow better than I remember it being.
Recipe Help & Answers
- → What type of noodles work best for this salad?
Thin egg noodles or rice noodles both provide a great texture and absorb the dressing well.
- → Can the chicken be substituted?
Yes, shredded tofu makes a great vegetarian alternative, and store-bought rotisserie chicken offers convenience.
- → How should the noodles be prepared for this dish?
Cook noodles according to package instructions, then rinse under cold water to stop cooking and cool them down.
- → What gives the dish its savory flavor?
The combination of toasted sesame oil, soy sauce, rice vinegar, honey, peanut butter, ginger, and garlic creates a balanced savory dressing.
- → Are there any common allergens in this dish?
Yes, it contains soy, sesame, peanut (if peanut butter is used), and wheat if egg noodles or soy sauce are included.
- → Can this dish be prepared ahead of time?
It can be assembled and chilled for up to 2 hours before serving, allowing flavors to meld and providing a refreshing experience.