This super simple Cold Noodle Salad with Chicken is one of my favourite things to make when I want something fast and fresh that tastes absolutely delicious. Imagine bouncy, chewy udon noodles with tender shredded chicken, tossed in the most incredible sweet and spicy sesame dressing. It is so good, you will want to lick the bowl clean!
One of my favourite things about this Cold Noodle Salad with Chicken is just how versatile it is (a bit like my Cold Noodle Salad with Easy Peanut Dressing). You can use whatever noodles you fancy, add all sorts of veggies that need using up, switch up the chicken for prawns, beef or even tofu, and go to town with all the toppings - think crispy onions, crunchy peanuts or drizzles of spicy chilli oil. Yum! What’s more, it literally takes just 15 minutes to put together…
Why you will love this Cold Noodle Salad with Chicken:
- It is so quick and simple and will be on the table in less than 15 minutes!
- It is perfect for making ahead and taking as a packed lunch.
- It is packed full of flavour and texture thanks to the salty soy sauce, crisp spring onions, nutty tahini, spicy chilli oil and sweet honey.
- It is really versatile - you can swap the chicken thighs for other proteins like prawns, roast turkey or beef.
- It is perfect for using up leftover roast chicken - I love making it after enjoying a traditional Sunday roast.
- You can easily add extra veggies like sliced peppers, cooked peas or sweetcorn or grated carrot.
- It can easily be adapted for vegetarians and vegans by using crispy pan-fried or roasted tofu.
Ingredients:
See recipe card for the exact recipe with a full list of ingredients and measurements.
Cucumber - this adds such a refreshing flavour to this Cold Noodle Salad with Chicken.
Salt - this helps draw out the moisture from the cucumber and adds flavour. I recommend Maldon Salt Flakes.
Tahini - this has a deep savoury sesame flavour which helps create a creamy, flavoursome dressing.
Crispy chilli oil - I love using crispy chilli oil in dressings as it adds texture and warmth. Finish with a final drizzle for an extra kick!
Soy sauce - this is full of salty, umami flavour which makes for the most delicious dressing. I recommend the light version for this Cold Noodle Salad with Chicken as it is more flavoursome - the dark version is a little thicker and sweeter.
Rice wine vinegar - this has a delicate, mild, and slightly sweet flavour than other vinegars which makes it ideal in the dressing for this Cold Noodle Salad with Chicken.
Runny honey - this adds sweetness to the dressing to help balance out the salt, spice and acidity of the other ingredients.
Udon noodles - these have a deliciously chewy, bouncy texture and absorb the tasty dressing so well.
Spring onions - these add to the subtle onion flavour and are perfect for garnishing as they can be served raw.
Chicken thighs - I like to use outdoor reared free-range chicken thighs that have been roasted in the oven, then shredded. They have the most delicious flavour and succulent texture.
Sesame seeds - I love sprinkling Asian-inspired dishes with sesame seeds. Toast them gently for extra flavour (you could use a mixture of black and white, if you prefer).
Substitutions and Variations:
- Chicken - I have used shredded chicken thighs in this recipe, but you could use leftover roast chicken, shredded chicken breast or rotisserie chicken. You don’t have to keep it a Cold Noodle Salad with Chicken - lots of other proteins would work, such as plump and juicy prawns or leftover turkey, pork or beef. Alternatively, use crispy roasted or pan-fried tofu for a plant-based version.
- Noodles - you can swap the udon noodles for all sorts of noodles, soba, ramen or egg noodles work really well too.
- Garlic - if you want to add a subtle garlic flavour, add a crushed garlic clove, some garlic cloves or a shake of dried garlic granules to the dressing. Garlic paste would also work well - or garlic and ginger paste if you wanted to add a warming hint of ginger.
- Crispy onions - add a sprinkling on top for the most delicious crispy, crunchy onion flavour and texture.
- Nori - sprinkle over a crumbled sheet of nori seaweed for an extra umami hit.
- Tamari - you could swap the soy sauce for tamari, just bear in mind it tends to be thicker and have a stronger flavour.
More variations
- Sesame oil - whilst the tahini brings the predominant sesame flavour, you could also drizzle with sesame oil before serving for an even stronger sesame taste.
- Crushed nuts - scatter over roughly chopped toasted cashews or peanuts for added crunch.
- Herbs - you can also garnish with freshly chopped herbs - coriander or parsley work really well.
- Citrus - serve with wedges of lemon or lime so you can add a zesty, citrus kick after serving.
- Chilli - I drizzle this Cold Noodle Salad with Chicken with chilli oil for serving which, when combined with the chilli oil in the dressing, gives a lovely warming heat. You could also add a finely chopped chilli (deseeded, if wished) or sprinkle of dried chilli flakes.
- Vegetables - think of this Cold Noodle Salad with Chicken recipe as a base for you to customise as you wish. I often add extra veggies like shredded cabbage or sprouts (this is a great one to make with leftover turkey and vegetables at Christmas), grated carrot, finely sliced peppers or cooked sweetcorn..
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Gently cut the precooked chicken thighs into bite-sized pieces
TWO: Using a box grater, grate the cucumber into a sieve and set over a medium-sized bowl.
THREE: Add a generous pinch of salt, then leave the cucumber to drain. Remember to give them a really good squeeze to extract as much of the water as possible.
FOUR: Prepare the dressing by combining tahini, crispy chili oil, soy sauce, rice wine vinegar, and runny honey. Season with salt to taste. Add a bit of the drained cucumber water and whisk until smooth.
FIVE: Place the drained noodles into a large bowl and pour over the dressing. Toss well to coat. Add the spring onions and shredded chicken, then toss again.
SIX: Spoon into bowls, drizzle with more chilli oil, if wished, sprinkle with toasted sesame seeds and enjoy!
Cooking tips:
- Chicken: if you need to cook the chicken thighs, preheat the oven to 180 Fan, pop the chicken on a baking sheet and drizzle with a little olive oil. Sprinkle with salt then roast for about 45-50 minutes until they're cooked through and the skin is crispy and golden. You can also use a leftover roast chicken or rotisserie chicken to make this even easier. Once cooked, roughly shred using two forks.
- Taste as you go: taste, taste and TASTE again! A good recipe relies on the perfect balance of flavours so keep tasting to make sure you are happy with the sweetness, saltiness, acidity and heat in the dressing as that is what really makes this Cold Noodle Salad with Chicken. You can easily adjust as you go!
- Be flexible: use this recipe as a guide. You can add more veggies and herbs, vary the protein, throw in a finely chopped chilli or add different garnishes to ring the changes and make this Cold Noodle Salad with Chicken your own.
Recipe Frequently Asked Questions:
I have opted for soft and chewy noodles because they are so good at absorbing flavour. You could use all sorts of noodles like soba noodles (which have a gorgeous nutty flavour), egg noodles or rice noodles. Whatever you have in your cupboard will work - just adjust the cooking method to match the packet instructions (and make sure you don’t use egg noodles if you are making a vegan version with crispy tofu).
Absolutely! This is very much a base recipe for you to add in ‘extras’ and customise as you wish. It is a great one for using up leftover veggies lurking in the fridge - I often add grated carrots, finely sliced peppers, cooked peas or sweetcorn or shredded cabbage. It is a great one for making after Christmas if you have bought too much red cabbage or Brussels sprouts as they can be shredded and added in with the noodles (plus you could swap the chicken for leftover roast turkey).
Other recipes you may enjoy:
If you like the sound of this Cold Noodle Salad with Chicken, you will love my Thai Peanut Salad with Chicken. It is so quick, easy and packed full of flavour - plus another brilliant way to use up leftover roast chicken. Also don’t miss my Wagamama Pad Thai - it is fast, fresh and full of vibrant flavours, the perfect fakeaway! I have so many other quick and easy noodle recipes to try, like my Cold Noodle Salad with Easy Peanut Dressing, it is my go-to on a hot day when you want something light and refreshing.
However, if you are looking for a winter warmer, my Japanese Braised Sticky Pork Belly Noodles is the recipe for you - it does take a little longer to cook but it will make your house smell absolutely incredible (I promise, it is the oven that is doing the hard work!). If you need something super speedy, you simply must give my Korean Spicy Ramen Noodles a go - honestly, they are just so good.
Made this recipe and loved it?
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Cold Noodle Salad with Chicken
Ingredients
- 1 cucumber
- Salt to taste
- 2 tablespoon tahini
- 1 tablespoon crispy chilli oil plus more to drizzle
- 1 tablespoon light soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon runny honey
- 400 g udon noodles
- 3 spring onions finely sliced
- 4 cooked chicken thighs shredded
To serve:
- 2 tablespoon sesame seeds toasted
Instructions
- Using a box grater, grate the cucumber into a sieve and set over a medium-sized bowl. Add a generous pinch of salt, toss well using your hands, then leave to drain whilst you prepare the rest of the ingredients (before using them later on, remember to give them a really good squeeze to extract as much of the water as possible).
- Meanwhile, prepare the dressing: in a small bowl, mix together the tahini, crispy chilli oil, soy sauce, rice wine vinegar and runny honey. Season to taste with salt. Add a little of the drained cucumber water (waste not, want not!), then whisk until you have a silky smooth consistency. Set aside.
- Boil the kettle, then pop the udon noodles in a large saucepan and pour over the boiling water. Cover with a lid and leave to stand for 5 minutes - or cook according to packet instructions. Drain well.
- To assemble: place the drained noodles into a large bowl and pour over the dressing. Toss well to coat. Add the spring onions and shredded chicken, then toss again.
- Spoon into bowls, drizzle with more chilli oil, if wished, sprinkle with toasted sesame seeds and enjoy!
