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Cold Noodle Salad with Chicken

Cold Noodle Salad with Chicken

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Imagine bouncy, chewy udon noodles with tender shredded chicken, tossed in a sweet and spicy sesame dressing. It is so good, you will want to lick the bowl clean!

Ingredients

Scale
  • 1 cucumber
  • Salt, to taste
  • 2 tbsp tahini
  • 1 tbsp crispy chilli oil, plus more to drizzle
  • 1 tbsp light soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp runny honey
  • 400g udon noodles
  • 3 spring onions, finely sliced
  • 4 cooked chicken thighs, shredded

 

To serve:

  • About 2 tbsp sesame seeds, toasted

Instructions

  1. 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).
  2. 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.
  3. 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. 
  4. 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.
  5. Spoon into bowls, drizzle with more chilli oil, if wished, sprinkle with toasted sesame seeds and enjoy!

Notes

  • 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. 
  • Vegetables - I often add extra veggies like shredded cabbage or sprouts, grated carrot, finely sliced peppers or cooked sweetcorn.
  • Make it plant-based: you can make this Cold Noodle Salad with Chicken vegetarian-friendly by swapping the shredded chicken for crispy fried or roasted tofu. It can also be made vegan-friendly by swapping the runny honey for maple syrup.