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Sesame Noodles with Chicken and Vegetables.
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5 from 1 vote

Chilled Sesame Noodles Chicken Salad

Chilled sesame noodles with chicken and vegetables makes a delicious warm weather entree, and is perfect in a lunch box or for a picnic. Make it with Asian rice noodles for a gluten free dish. Slightly adapted from Cook's Illustrated.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: Asian
Servings: 4 -6
Author: Cynthia


  • 1/4 cup sesame seeds
  • 1/4 cup chunky peanut butter
  • 3 medium garlic cloves minced, about 3 teaspoons
  • 1 Tablespoon minced fresh ginger
  • 5 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar
  • 1 teaspoon hot sauce like sriracha sauce (or more if you like)
  • 2 teaspoons lightly packed light brown sugar
  • hot water
  • 1 1/2 pounds cooked chicken breast shredded
  • 1 pound Asian-style rice noodles or 12 ounces dried spaghetti fresh or dried
  • 2 Tablespoons Asian sesame oil
  • 4 green onions sliced thin on the the diagonal
  • 2 medium carrots grated
  • 2 medium cucumbers peeled, seeded and diced


  • Toast sesame seeds in a skillet over medium heat, stirring frequently until golden and fragrant
  • Reserve 1 Tablespoon sesame seeds for garnish
  • In a blender or food processor, puree remaining 3 Tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce vinegar, hot sauce and brown sugar until smooth. Add hot water 1 Tablespoon at a time until sauce has the consistency of heavy cream.
  • Bring 6 quarts of water to a boil, salt water and cook noodles, 4 minutes for fresh and 10 for dried.
  • Drain and rinse noodles with tap water until cool to touch.
  • In a large bowl toss noodles with 2 Tablespoons sesame oil until evenly coated.
  • Add shredded chicken, vegetables and sauce and toss to combine.
  • Garnish with remaining sesame seeds