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Fresh Cold Sesame Ginger Noodle Salad with Shredded Chicken

Fresh Cold Sesame Ginger Noodle Salad - featured image
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A refreshing and light cold noodle salad featuring tender shredded chicken, crunchy veggies, and a flavorful sesame ginger dressing. Perfect for quick meals and warm weather.

Ingredients

Scale
  • 8 oz (225 g) thin rice noodles or soba noodles
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 3 green onions, thinly sliced
  • 2 tbsp toasted sesame seeds
  • 1/4 cup fresh cilantro, chopped (optional)
  • 3 tbsp soy sauce (low-sodium preferred)
  • 2 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp chili flakes or a dash of Sriracha (optional)

Instructions

  1. Bring a large pot of water to a boil. Add 8 oz (225 g) rice noodles and cook according to package instructions, usually about 4-6 minutes. Be careful not to overcook—aim for tender but still firm (al dente). Drain noodles in a colander and rinse under cold water to stop cooking and cool them down. Set aside to drain thoroughly.
  2. If using leftover rotisserie chicken, shred about 2 cups using two forks. If cooking fresh chicken breast, poach it in simmering water for 15-20 minutes until cooked through, then shred. Pat dry any excess moisture to prevent sogginess in the salad.
  3. In a small bowl or jar, combine 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp freshly grated ginger, minced garlic, and chili flakes (if using). Whisk or shake well until honey dissolves and ingredients are fully combined. Taste and adjust sweetness or acidity if needed.
  4. Thinly slice 1 cup cucumber and 3 green onions. Shred 1 cup carrots and chop 1/4 cup fresh cilantro if using.
  5. In a large mixing bowl, toss the cooled noodles with the shredded chicken and veggies. Pour the dressing over the top and toss gently but thoroughly to coat everything evenly. Sprinkle 2 tbsp toasted sesame seeds and toss again.
  6. For best flavor, let the salad chill in the fridge for 20-30 minutes. Give it a final toss before plating.

Notes

Toast sesame seeds lightly in a dry pan for best aroma. Rinse noodles in cold water immediately after boiling to stop cooking and prevent clumping. Shred chicken finely for better dressing coverage. Let dressing rest for a few minutes before tossing salad to blend flavors. Add a drizzle of sesame oil if noodles stick together. Salad tastes better after chilling for at least 20 minutes and can be prepared ahead.

Nutrition

Keywords: cold noodle salad, sesame ginger dressing, shredded chicken, rice noodles, healthy salad, quick recipe, summer salad

Find it online: https://lyrafeast.com/fresh-cold-sesame-ginger-noodle-salad-with-shredded-chicken-easy-recipe/