Chinese Chicken Salad with Spicy Noodles and Sesame Sauce
Discover the perfect balance of bold flavors and fresh ingredients with this Chinese Chicken Salad with Spicy Noodles and Sesame Sauce. Tender shredded chicken combines with crisp vegetables like crunchy cucumber, vibrant red bell peppers, and shredded carrots to create a colorful, textural delight. Tossed with perfectly cooked Chinese egg noodles and a creamy sesame sauce infused with soy, garlic, ginger, and a hint of chili heat, this dish delivers an irresistible umami punch. Optional peanut butter adds a luxurious creaminess, while garnishes of fresh cilantro, scallions, and toasted sesame seeds elevate each bite. Ready in just 40 minutes, this versatile recipe makes a refreshing meal served chilled or at room temperature—ideal for lunches, dinners, or potlucks. Healthy, flavorful, and packed with Asian-inspired ingredients, this salad is your next go-to dish for a vibrant, satisfying meal!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 8 ounces Chinese egg noodles or spaghetti noodles
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 teaspoons Honey
- 1 tablespoon Chili garlic sauce
- 1 tablespoon Peanut butter (optional, for creaminess)
- 2 cloves Garlic, minced
- 1 teaspoon Grated ginger
- 1 cup Shredded carrots
- 1 medium Thinly sliced red bell pepper
- 1 Thinly sliced cucumber
- 2 stalks Chopped scallions (green onions)
- 0.25 cup Chopped fresh cilantro
- 1 tablespoon Toasted sesame seeds
- 1 teaspoon Vegetable oil
- 1 cup Water
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 teaspoon of vegetable oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken cool. Shred or thinly slice the chicken and set aside.
Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Toss the noodles with 1 tablespoon of sesame oil to prevent sticking.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, chili garlic sauce, peanut butter (if using), minced garlic, grated ginger, and the remaining 1 tablespoon of sesame oil until the sauce is smooth.
In a large mixing bowl, combine the cooked noodles, shredded chicken, shredded carrots, red bell pepper slices, cucumber slices, scallions, and cilantro.
Pour the sesame sauce over the salad and toss until evenly coated.
Sprinkle the toasted sesame seeds over the top as garnish.
Serve the salad at room temperature or chilled. Enjoy!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
