Pin it One sticky summer afternoon, I found myself in my kitchen with leftover rotisserie chicken and a craving for something cold that wouldn't heat up the house further. I'd been inspired by a colleague's lunch—she'd brought this gorgeous chilled noodle salad to work, and I couldn't stop thinking about it. That evening, I threw together what I had: thin noodles, whatever vegetables were hiding in my crisper drawer, and a sesame dressing I'd learned to make years ago. The first bite was revelatory—the cool noodles, the tender chicken, the way the dressing clung to everything with this nutty, slightly spicy warmth. It became my go-to recipe that entire season.
I made this for a potluck once, bringing it in a glass container, and watched it disappear faster than anything else on the table—even the elaborate dishes people had spent hours on. A friend asked for the recipe right there, sauce dripping off her fork, and I realized this humble salad had something special. What made it memorable wasn't just how good it tasted, but that it required almost no apologizing or explaining. People just got it.
Ingredients
- Thin egg noodles or rice noodles (250 g / 9 oz): I prefer rice noodles for a lighter feel, but egg noodles give you a sturdier base that won't turn mushy even if dressed ahead of time.
- Cooked chicken breasts, shredded (about 300 g / 10 oz): Rotisserie chicken is your secret weapon here—it saves time and adds incredible flavor without extra effort.
- Medium carrot, julienned: Cut it thin enough to feel delicate but thick enough to hold texture after chilling.
- Red bell pepper, thinly sliced: The brightness of red adds both visual appeal and a subtle sweetness that balances the savory dressing.
- Cucumber, deseeded and julienned: Removing the seeds prevents the salad from getting watery as it sits, a lesson I learned the messy way.
- Spring onions, sliced (2): These provide a gentle onion bite without overpowering the other delicate flavors.
- Fresh cilantro, chopped (2 tbsp): Don't skip this—it brings an herbaceous freshness that makes the whole dish sing.
- Toasted sesame oil (3 tbsp): Use the good stuff here; it's the backbone of the dressing and inferior versions taste flat and hollow.
- Soy sauce (2 tbsp): This adds umami depth and saltiness, so taste before adding more salt anywhere else.
- Rice vinegar (2 tbsp): The acidity lifts everything and prevents the dish from tasting heavy.
- Honey or maple syrup (1 tbsp): A touch of sweetness rounds out the dressing and keeps it from being too sharp.
- Smooth peanut butter or tahini (1 tbsp): This creates an emulsion that makes the dressing coat the noodles evenly instead of pooling at the bottom.
- Fresh ginger, grated (1 tsp): A small amount goes a long way; don't be tempted to add more unless you love that burn.
- Garlic clove, minced (1): One is usually perfect, but if you're a garlic lover, minced fresh works better than powder here.
- Chili flakes (1 tsp, optional): Add these only if you want heat; the salad is lovely without them too.
- Toasted sesame seeds (2 tbsp) for garnish: Toast them yourself if you can—the difference between raw and toasted is night and day.
- Lime wedges (optional): A squeeze of fresh lime brightens everything at the last moment.
Instructions
- Cook the noodles:
- Bring a pot of salted water to a rolling boil and add the noodles, stirring occasionally so they don't clump. The whole kitchen will smell nutty and warm. Once they're tender but still have a slight firmness (about 4 minutes for most thin noodles), drain them in a colander and rinse under cold running water until they've cooled completely—this stops them from cooking further and keeps them from sticking to each other.
- Assemble the base:
- In a large bowl, toss together the cooled noodles, shredded chicken, and all the vegetables. This is where you can get a little relaxed—if your pieces aren't perfectly uniform, the salad won't mind one bit.
- Mix the dressing:
- In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, peanut butter or tahini, ginger, and garlic until it's smooth and unified. If it seems too thick, whisk in a splash of water to loosen it, because thick dressing won't coat the noodles as beautifully.
- Bring it together:
- Pour the dressing over the noodle mixture and toss vigorously with two large spoons or your hands (clean hands work best, honestly). Keep tossing until every strand of noodle is kissed with dressing and the whole thing glistens. Taste a bite and adjust seasoning if needed—more soy sauce for saltiness, more rice vinegar for brightness, or a drizzle more sesame oil if it feels one-dimensional.
- Finish and serve:
- Transfer to a serving platter or individual bowls and scatter the toasted sesame seeds and cilantro over the top. A squeeze of fresh lime at the last moment transforms everything. You can serve this immediately while the vegetables still have their crisp edges, or chill it for up to 2 hours if you prefer a more unified, melded flavor.
Pin it There's something deeply satisfying about serving cold food in the middle of summer—it feels both generous and considerate, like you're offering relief from the heat itself. This salad became my answer to 'what should I bring?' and my family's request for lunch on days when nobody wanted to cook. It taught me that sometimes the simplest combinations, when treated with respect and good ingredients, become the ones people remember.
Variations and Customizations
The beauty of this salad is how forgiving it is. Swap the chicken for shredded tofu if you're feeding vegetarians—press the tofu first to remove excess moisture, then toss it in a bit of sesame oil and soy sauce before adding it to the bowl. Add edamame or snap peas for extra crunch and protein, or toss in some shredded cabbage for a lighter, crispier version. If peanut butter isn't in your pantry, tahini works just as well and leans the flavor in a slightly earthier direction. Some people add a tablespoon of rice wine vinegar in place of some of the soy sauce for brightness, and others swear by a touch of white miso paste whisked into the dressing for extra umami.
Make-Ahead and Storage
This salad actually gets better as it sits—the flavors meld and deepen after a few hours in the fridge. The one compromise is texture: the noodles soften and the vegetables lose some of their original crispness, but the overall experience becomes more integrated and comfortable. I've found that storing the dressing separately and dressing the salad 30 minutes before eating gives you the best of both worlds. Kept in an airtight container, this will stay fresh and delicious for up to two days, making it ideal for meal prep.
Pairing and Serving Ideas
I've served this alongside steamed dumplings, in lettuce cups as a lighter appetizer, and simply on its own as a complete lunch. A cold Riesling or crisp white wine pairs beautifully—the slight sweetness in the wine echoes the honey in the dressing. If you prefer non-alcoholic options, cold green tea or even a ginger-infused lemonade work wonderfully with the Asian flavors. The salad feels particularly at home at picnics, potlucks, or casual outdoor meals where you want something that won't suffer from sitting out a bit.
- Serve it slightly cooler than room temperature for the most refreshing experience.
- Have lime wedges on the table so people can squeeze more brightness as they eat.
- A small bowl of extra sesame seeds and chili flakes on the side lets guests customize their own bowl.
Pin it This recipe has taught me that some of the best meals don't require complicated techniques or rare ingredients, just thoughtfulness about how flavors and textures live together. It's become one of those dishes I return to again and again, always different depending on what's in season or what I'm craving, yet somehow always exactly right.
Recipe FAQs
- → What type of noodles work best?
Thin egg noodles or rice noodles are ideal as they absorb the dressing well and stay tender when chilled.
- → Can I prepare this dish ahead of time?
Yes, it can be made in advance and chilled for up to 2 hours to enhance the flavors before serving.
- → Are there alternatives to chicken for protein?
Shredded tofu works well for a vegetarian option, and edamame or snap peas add extra protein and crunch.
- → How spicy is the salad with chili flakes?
Chili flakes are optional and can be adjusted to taste for a mild to moderate heat level.
- → Is this salad gluten-free?
Using rice noodles and gluten-free soy sauce (tamari) makes this dish suitable for gluten-free diets.
- → What are good serving suggestions?
This salad pairs well with a Riesling wine or a cold green tea for a refreshing meal experience.