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Cold Noodle Salad with Chicken Recipe

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4.1 from 36 reviews

A refreshing and flavorful Cold Noodle Salad with shredded chicken, crisp cucumber, and a creamy, spicy tahini dressing. Perfect for a quick and light meal, combining tender udon noodles with a vibrant mix of sauces and crunchy sesame seeds.

  • Total Time: 15 minutes
  • Yield: 2 servings

Ingredients

Salad

  • 1 cucumber
  • Salt (to taste)
  • 14 oz udon noodles
  • 3 scallions (spring onions), finely sliced
  • 4 cooked chicken thighs, shredded
  • 2 tbsp sesame seeds, toasted

Dressing

  • 2 tbsp tahini
  • 1 tbsp crispy chili oil (plus more to drizzle)
  • 1 tbsp light soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp runny honey

Instructions

  1. Shred and drain the cucumber: Using a box grater, grate the cucumber into a sieve set over a medium-sized bowl. Add a generous pinch of salt, toss well with your hands, then leave to drain while preparing the rest of the ingredients. Before using, squeeze out as much water from the grated cucumber as possible.
  2. Mix the dressing: In a small bowl, combine tahini, crispy chili oil, soy sauce, rice wine vinegar, and honey. Season with salt to taste. Add some of the drained cucumber water to the mixture and whisk until smooth and silky. Set aside.
  3. Cook the udon noodles: Boil water using a kettle, pour boiling water over the udon noodles in a large saucepan, cover with a lid, and let stand for 5 minutes or cook as per package instructions. Drain the noodles thoroughly.
  4. Assemble the salad: Place the drained noodles in a large bowl and pour over the prepared dressing. Toss well to coat all noodles. Add the finely sliced scallions and shredded chicken, then toss again to combine.
  5. Garnish and serve: Divide the salad into bowls, drizzle extra crispy chili oil on top if desired, sprinkle toasted sesame seeds for crunch, and enjoy immediately.

Notes

  • Make sure to thoroughly squeeze the grated cucumber to prevent the salad from becoming watery.
  • The crispy chili oil adds a spicy kick; adjust the quantity to your spice preference.
  • Use cooked chicken thighs for tender, juicy meat that complements the noodles well.
  • This salad is best served cold or at room temperature for maximum flavor.
  • Can be made ahead and refrigerated, but add the sesame seeds and chili oil just before serving.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian

Find it online: https://allyumcooks.com/cold-noodle-salad-with-chicken-recipe/