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Easy Spicy Sesame Chicken Noodle Salad

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A quick and flavorful spicy sesame chicken noodle salad perfect for summer meals, combining tender rice noodles, shredded chicken, fresh veggies, and a bold spicy-sesame dressing.

Ingredients

Scale
  • 8 oz (225 g) rice noodles (thin vermicelli-style preferred)
  • 2 cups (300 g) cooked chicken breast or rotisserie chicken, shredded or thinly sliced
  • 1 cup (120 g) shredded carrots
  • 1 medium cucumber, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 3–4 stalks green onions, chopped
  • A handful fresh cilantro leaves (optional)
  • 2 tablespoons toasted sesame seeds
  • ¼ cup (60 ml) soy sauce (or tamari for gluten-free)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1–2 tablespoons gochujang or chili garlic sauce
  • 1 teaspoon fresh grated ginger
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice

Instructions

  1. Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions, usually 3-5 minutes until tender but still slightly firm. Stir occasionally to prevent sticking.
  2. Drain the noodles in a colander and rinse under cold water to stop cooking and cool them down. Set aside to drain completely.
  3. If using cooked chicken breast, thinly slice or shred about 2 cups (300 g). Remove skin and bones if using rotisserie chicken, then shred.
  4. Julienne or thinly slice shredded carrots, cucumber, and red bell pepper. Chop green onions finely. Roughly chop cilantro if using. Set all aside.
  5. In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, gochujang or chili garlic sauce, grated ginger, minced garlic, and fresh lime juice. Taste and adjust chili or sweetness if needed.
  6. In a large mixing bowl, combine drained noodles, shredded chicken, and all sliced veggies. Pour dressing over everything and toss gently to coat evenly. Add a splash more sesame oil or soy sauce if noodles clump together.
  7. Sprinkle toasted sesame seeds over the salad and toss lightly one last time.
  8. Serve immediately for fresh crunch or refrigerate for 30 minutes to let flavors meld. Toss again before serving.

Notes

Do not overcook rice noodles to avoid mushiness; rinse immediately under cold water. Whisk dressing vigorously to emulsify. Toss noodles with a small drizzle of sesame oil before dressing if noodles stick. Rotisserie chicken is a great shortcut; grilling or pan-searing chicken adds smoky flavor. Salad can be served immediately or chilled for 30 minutes. Store leftovers in airtight container up to 2 days; add sesame oil or lime juice before serving again.

Nutrition

Keywords: spicy sesame chicken, noodle salad, summer meals, quick recipe, easy dinner, rice noodles, rotisserie chicken, healthy salad

Find it online: https://rowanrecipes.com/easy-spicy-sesame-chicken-noodle-salad-recipe-perfect-for-summer-meals/