Pin it There's something magical about pulling a bowl of chilled noodles from the refrigerator on a sweltering afternoon—the cool sesame aroma hits you first, then that first bite brings everything into focus. I discovered this salad by accident when I had leftover roasted chicken, a handful of vegetables, and an inexplicable craving for something cold and nutty. The dressing came together in about two minutes, and suddenly I was eating lunch like I'd planned it all along. Now it's my go-to when the weather turns warm and the thought of standing over a hot stove makes me groan.
I made this for a picnic last summer when my friend mentioned she was tired of heavy mayonnaise-based salads, and watching her face light up when she tasted it was worth every julienne cut. She asked for the recipe three times that afternoon, and by the end of summer, I'd made it so many times I could do it half asleep.
Ingredients
- Thin egg noodles or rice noodles (250g): Egg noodles give you chewiness and substance, while rice noodles keep things delicate and gluten-free—pick whichever speaks to you, but cook them just until tender because overcooked noodles turn mushy when cold.
- Shredded cooked chicken (300g): Use a rotisserie chicken from the supermarket and you'll save yourself 30 minutes and a pot of hot water; if you poach it yourself, slice it while warm so it shreds cleanly.
- Carrot, julienned: The sweetness of raw carrot balances the savory dressing beautifully, and those thin ribbons catch the dressing better than chunks ever could.
- Red bell pepper, thinly sliced: Red peppers are sweeter than green, and they stay crisp in the cold, adding color and a subtle crunch that won't fade.
- Cucumber, deseeded and julienned: Deseeding prevents your salad from turning watery after an hour, a lesson I learned the disappointing way.
- Spring onions, sliced: The white and light green parts add a gentle onion bite, while the dark green tops bring fresh color—don't skip them.
- Fresh cilantro, chopped (2 tbsp): If cilantro tastes like soap to you, swap it for mint or basil without guilt; the flavor profile shifts slightly but stays harmonious.
- Toasted sesame oil (3 tbsp): This is the soul of the dressing—use real sesame oil (the dark, fragrant kind from the Asian section) and never cook with it, only drizzle it into cold dishes.
- Soy sauce (2 tbsp): It brings saltiness and umami; use tamari if you need gluten-free, and go easy on extra salt until you taste the finished dish.
- Rice vinegar (2 tbsp): Milder and slightly sweet compared to white vinegar, it won't overpower the delicate balance of the dressing.
- Honey or maple syrup (1 tbsp): A teaspoon of sweetness keeps the dressing from tasting too sharp and rounds out all the competing flavors.
- Smooth peanut butter or tahini (1 tbsp): This creates creaminess without dairy and adds richness; tahini gives you a more neutral, slightly earthier flavor if you prefer.
- Fresh ginger, grated (1 tsp): Freshly grated ginger brings warmth and brightness that powdered ginger can't touch—keep a piece in your freezer and grate it directly into the bowl.
- Garlic clove, minced: One clove is all you need; any more and it becomes aggressive, especially in a cold dish where the garlic flavor stays front and center.
- Chili flakes, optional (1 tsp): A whisper of heat that builds slowly—add it only if you like a gentle warmth moving through your bite.
- Toasted sesame seeds (2 tbsp): Toast them in a dry pan for 30 seconds if they aren't already, and sprinkle them on right before serving so they stay crunchy.
Instructions
- Cook the noodles until just tender:
- Follow the package timing exactly—a minute over and they'll turn mushy once chilled. Drain them, run cold water over them until they're cool to the touch, and if you want to prevent clumping, toss them lightly with a tiny drizzle of sesame oil while they're still warm.
- Build the salad base:
- In a large bowl, combine the chicken, noodles, and all your vegetables, making sure the chicken is evenly distributed so every bite has protein. The cilantro goes in here too, scattered throughout so its bright flavor gets woven into the whole thing.
- Whisk the dressing until smooth:
- Combine the sesame oil, soy sauce, rice vinegar, honey, peanut butter, ginger, and garlic in a small bowl and whisk until the peanut butter fully dissolves and everything emulsifies into a unified, glossy sauce. If it seems too thick, a tablespoon of warm water loosens it up without diluting the flavor.
- Toss everything together:
- Pour the dressing over your salad and use tongs or two forks to lift and turn everything so the dressing coats every strand of noodle and every vegetable piece. The goal is saturation without sogginess—you're looking for a glossy, well-dressed salad, not a bowl of dressing with noodles in it.
- Plate and finish:
- Transfer to a serving platter or divide into individual bowls, then scatter the toasted sesame seeds on top and add lime wedges if you want to brighten it further. Serve immediately if you like warmer noodles, or chill for up to two hours if you want everything ice-cold.
Pin it The first time someone told me they'd made this salad three nights in a row because it was the only thing that made sense to eat in their heat-soaked apartment, I understood completely. Food becomes something different when it offers comfort in unexpected ways—not through richness or indulgence, but through timing and temperature and exactly what your body needs in that moment.
Why This Works as a Meal
This salad isn't a side dish pretending to be substantial—the chicken and noodles deliver real protein and carbohydrates, while the vegetables add fiber and vitamins without making you feel heavy. The sesame-ginger dressing tastes sophisticated enough for entertaining but comes together faster than opening a jar of store-bought dressing. Eaten fresh, it's light and bright; made ahead and chilled, it becomes something closer to a composed dish where the flavors have time to mingle and develop.
Building Flavor Through Texture
The magic of this salad lives in the contrast between the tender noodles, the firm crunch of raw vegetables, and the crispy sesame seeds scattered on top—each texture tells a different story in your mouth. The cold temperature makes those vegetables stay snappier than they would be at room temperature, while the noodles offer a gentle give when you bite down. That combination of sensations, along with the warm aromatics in the dressing, keeps the dish interesting even after you've eaten it multiple times.
Variations and Improvisation
This recipe is a template more than a rule—I've made it with shredded tofu for vegetarians, added edamame for extra protein, and thrown in fresh mint instead of cilantro when that's what I found in the garden. Snap peas, thinly sliced radish, shredded beets, or even thinly sliced apple work beautifully here, and the sesame dressing is forgiving enough to carry whatever vegetables you have.
- Leftover rotisserie chicken gets the job done, but if you want to poach your own, cooking it gently in broth adds extra flavor that shows up in every bite.
- Rice noodles and tamari make this completely gluten-free without any compromise to the taste or texture.
- A lime-squeezed over the top right before eating brightens everything and adds an extra layer of freshness that lingers on your palate.
Pin it This salad has become my answer to the question of what to eat when it's too hot to think, and it never fails to remind me why sometimes the simplest meals are the most satisfying. The cold bowl, the bright flavors, the quiet moment of eating something that feels both nourishing and celebratory—that's the whole point.
Recipe Questions & Answers
- → Can I use rice noodles instead of egg noodles?
Yes, rice noodles are a great gluten-free alternative and work well in this chilled dish.
- → How long can this chilled noodle dish be stored?
It can be kept chilled in the refrigerator for up to 2 hours before serving to maintain freshness.
- → Can the sesame dressing be prepared in advance?
Absolutely, the dressing can be whisked together beforehand and stored refrigerated for convenience.
- → What vegetables complement this salad best?
Fresh crisp vegetables like carrot, red bell pepper, cucumber, and spring onions add texture and flavor.
- → Is there a vegetarian protein alternative?
Shredded tofu can be used as a plant-based substitute to replace the chicken while maintaining protein content.