Pin There's something about pulling a cold noodle salad from the fridge on a sweltering afternoon that feels like winning the day. I discovered this particular version on a friend's patio during a July dinner party, where she casually tossed together chicken, noodles, and this nutty sesame dressing while barely seeming to try. The way the flavors melded as it sat—sesame oil becoming more fragrant, ginger sharpening everything—made me realize this wasn't just a salad but a quiet act of kindness to yourself and anyone lucky enough to eat it.
I made this for my sister's outdoor birthday lunch when she was pregnant and couldn't face anything warm. She came back for thirds, and I remember her leaning against the patio railing with a bowl balanced on her belly, genuinely relaxed for the first time in weeks. That's when I knew this recipe had crossed over from weeknight easy into something that nourishes more than just hunger.
Ingredients
- Thin egg noodles or rice noodles (250 g/9 oz): These cook quickly and hold the dressing beautifully—rice noodles work especially well if you need gluten-free.
- Cooked chicken breasts, shredded (about 300 g/10 oz): Pre-cooked rotisserie chicken saves time and honestly tastes just as good, maybe better.
- Carrot, julienned (1 medium): Cut into thin matchsticks so they soften slightly and distribute their natural sweetness throughout.
- Red bell pepper, thinly sliced (1): The color stays vivid and the sweetness balances the sesame oil's earthiness.
- Cucumber, deseeded and julienned (1): Removing seeds prevents the salad from becoming watery as it sits.
- Spring onions, sliced (2): Don't skip these—they add a quiet sharpness that everything else needs.
- Fresh cilantro, chopped (2 tbsp): Some people love it, some don't, but a small handful makes the difference between forgettable and memorable.
- Toasted sesame oil (3 tbsp): Buy the good stuff from the Asian aisle—regular sesame oil tastes pale in comparison, and this is where the dressing's soul lives.
- Soy sauce (2 tbsp): Use tamari if you need gluten-free, and measure carefully because it's salty.
- Rice vinegar (2 tbsp): Its subtle sweetness prevents the dressing from tasting harsh or aggressive.
- Honey or maple syrup (1 tbsp): A touch of sweetness that rounds everything out without making it dessert.
- Smooth peanut butter or tahini (1 tbsp): Creates creaminess and richness—tahini is the move if you want deeper flavor or have a peanut allergy.
- Fresh ginger, grated (1 tsp): Peel it first and grate on the fine side of your box grater so it distributes evenly.
- Garlic clove, minced (1): One is perfect; two would be too much.
- Chili flakes, optional (1 tsp): Add it if you want warmth without heat, or skip it if anyone at your table prefers gentler food.
- Toasted sesame seeds (2 tbsp): Toast them yourself in a dry pan if you have time—the difference is real.
- Lime wedges: A squeeze of fresh lime just before eating brightens everything.
Instructions
- Cook the noodles until just tender:
- Follow package timing but check a minute early—you want them to have a tiny bit of resistance when you bite. Drain, rinse under cold water until they're completely cool, and spread them on a plate so they don't clump.
- Gather everything in one bowl:
- Add the shredded chicken, cooled noodles, carrots, bell pepper, cucumber, spring onions, and cilantro. At this point it looks chaotic, which is exactly right.
- Whisk the dressing until it's smooth:
- Combine sesame oil, soy sauce, rice vinegar, honey, peanut butter or tahini, ginger, garlic, and chili flakes in a separate bowl. Whisk until the peanut butter dissolves completely and everything is glossy and homogeneous.
- Toss everything together:
- Pour the dressing over the salad and toss until every piece of noodle and vegetable glistens. Use your hands if a spoon feels clumsy—this is the moment the dish comes alive.
- Transfer to a platter or bowls:
- Scatter sesame seeds and lime wedges across the top. You can serve immediately while there's still some texture to the vegetables, or cover and chill for up to two hours.
Pin My neighbor brought a version of this to a potluck, and I watched people who claim to hate cilantro eat it without complaint. Later she admitted she'd used it as a test to see if her family would branch out, and something about this simple salad opened a door they've been happily walking through ever since.
Why Cold Noodles Hit Different
There's a shift that happens in your appetite once the weather turns warm. Hot food feels heavy, and carbs start seeming impossible. But cold noodles coated in something fragrant and savory? That's completely different—they feel refreshing instead of filling, like you're eating something that understands your body's actual needs.
Building Layers of Flavor
The magic of this salad is that nothing dominates. The sesame oil isn't loud, the ginger doesn't overpower, the soy sauce rounds things rather than making it salty. Everything is in conversation instead of shouting, which is why you can eat a bowl and then find yourself wanting another.
Making It Your Own
This recipe is a foundation more than a law. I've added shredded mango, crispy chow mein noodles on top, a drizzle of sriracha, or snap peas depending on what's in my fridge and how I'm feeling. The dressing is forgiving enough to carry whatever vegetables you have around.
- Try adding shredded carrots or snap peas for even more crunch and color.
- If you want more protein, layer in some edamame or even sliced hard-boiled eggs.
- A handful of crushed roasted peanuts scattered on top adds texture and takes it somewhere new.
Pin This is the kind of dish that disappears quietly from a buffet because people keep coming back to it without thinking. There's comfort in that.
Recipe Q&A
- → What noodles work best for this dish?
Thin egg noodles or rice noodles hold flavors well and provide a light texture, complementing the fresh ingredients.
- → Can I prepare the dish ahead of time?
Yes, it chills well for up to 2 hours, allowing flavors to meld and making it ideal for meal prep or picnics.
- → Is peanut butter necessary in the dressing?
The peanut butter adds creaminess and depth, but tahini is a great alternative for a similar texture and flavor.
- → How can I add extra crunch to the salad?
Incorporate snap peas or edamame for added texture and protein without overpowering the balance.
- → What garnishes enhance the final dish?
Toasted sesame seeds bring nutty flavor and crunch, while lime wedges add a zesty brightness when squeezed over.