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This super simple Cold Noodle Salad with Chicken is one of my favorite 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!
Table of Contents
One of my favorite things about this Cold Noodle Salad with Chicken is just how versatile it is (a bit like my Cold Peanut Noodle Salad with Chicken). You can use whatever noodles you fancy, add all sorts of veggies that need using up, switch up the chicken for shrimp (prawns), beef, or even tofu, and go to town with all the toppings – think crispy onions, crunchy peanuts, or drizzles of spicy chili oil. Yum! What’s more, it literally takes just 15 minutes to put together.
Why you will love this recipe
- 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 flavor and texture thanks to the salty soy sauce, crisp scallions, nutty tahini, spicy chili oil, and sweet honey.
- It is really versatile – you can swap the chicken thighs for other proteins like shrimp, 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, sweet corn, or grated carrot.
- It can easily be adapted for vegetarians and vegans by using crispy pan-fried or roasted tofu.
Ingredients
- Cucumber – This adds such a refreshing flavor to this Cold Noodle Salad with Chicken.
- Salt -Helps draw out the moisture from the cucumber and adds flavor. I recommend Maldon Salt Flakes.
- Tahini – Gives a deep, savory sesame flavor which helps create a creamy, flavorsome dressing.
- Crispy chili oil – I love using crispy chili oil in dressings as it adds texture and warmth. Finish with a final drizzle for an extra kick!
- Soy sauce – Full of salty, umami flavor, soy sauce makes for the most delicious dressing. I recommend the light version for this Cold Noodle Salad with Chicken as it is more flavorful – the dark version is a little thicker and sweeter.
- Rice wine vinegar – This has a delicate, mild, and slightly sweet flavor than other vinegars, which makes it ideal in the dressing for this cold noodle salad.
- Runny honey – 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.
- Scallions (spring onions) – Add the subtle onion flavor 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 flavor and succulent texture.
- Sesame seeds – I love sprinkling Asian-inspired dishes with sesame seeds. Toast them gently for extra flavor (you could use a mixture of black and white, if you prefer).
Substitutions and variations
Chicken – I used shredded chicken thighs in this recipe, but you could use leftover roast chicken, shredded chicken breast, or rotisserie chicken. Lots of other proteins would work, such as plump and juicy shrimp (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 give this a subtle garlic flavor, 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 flavor 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 that it tends to be thicker and have a stronger flavor.
More variations
- Sesame oil – While the tahini brings the predominant sesame flavor, 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 – cilantro (coriander) or parsley work really well.
- Citrus – Serve with wedges of lemon or lime so you can add a zesty, citrus kick after serving.
- Chili – I drizzle this noodle salad with chili oil for serving, which, when combined with the chili oil in the dressing, gives a lovely warming heat. You could also add a finely chopped chili (deseeded, if desired) or a sprinkle of dried chili flakes.
- Vegetables – Think of this Cold Noodle Salad with Chicken recipe as a base for you to customize 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.
How to make cold noodle salad with chicken
Here’s a quick visual guide — the full recipe with exact measurements is below.
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 it 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 scallions and shredded chicken, then toss again.
SIX: Spoon into bowls, drizzle with more chili oil, if desired, sprinkle with toasted sesame seeds and enjoy!
Tips from Margie’s kitchen
- Chicken: If you need to cook the chicken thighs, preheat the oven to 392°F (200°C/180°C 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 flavors, 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 chili, or add different garnishes to make it your own.
Frequently asked questions
I opted for soft and chewy udon noodles because they are so good at absorbing flavor. You could use all sorts of noodles like soba noodles (which have a gorgeous nutty flavor), egg noodles, or rice noodles. Whatever you have in your cupboard will work. Just adjust the cooking method to match the package 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 customize 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 sweet corn, 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 flavor – 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 flavors, 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.
Easy Lamb Recipes
One-Pan Slow Cooked Lamb with Baby Potatoes & Oregano
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
High Protein Recipes
High Protein Dinner Recipes
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
If you tried this Cold Noodle Salad with Chicken or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Cold Noodle Salad with Chicken
Ingredients
- 1 cucumber
- Salt, to taste
- 2 tbsp tahini
- 1 tbsp crispy chili oil, plus more to drizzle
- 1 tbsp light soy sauce
- 1 tsp rice wine vinegar
- 1 tsp runny honey
- 14 oz udon noodles
- 3 scallions (spring onions), finely sliced
- 4 cooked chicken thighs, shredded
To serve:
- 2 tbsp 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 while 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 chili oil, soy sauce, rice wine vinegar, and 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 package instructions. Drain well.
- To assemble: Place the drained noodles into a large bowl and pour over the dressing. Toss well to coat. Add the scallions and shredded chicken, then toss again.
- Spoon into bowls, drizzle with more chili oil, if desired, sprinkle with toasted sesame seeds, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my new favourite website. I’ve always loved the podcast but I’ve made so many things off of this site in the last few months, this is definitely my style of cooking and eating! The family loves everything too.
In this recipe, I had to leave out the cucumber altogether and it was still delicious. I thought about adding some blanched green beans but in the end I left those out too, and it was just perfect as is.
Thank you so much Jenny – that is so lovely to read. Glad you loved the recipe 🙂