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Sesame Chicken Cucumber Noodle Salad

Sesame Chicken Cucumber Noodle Salad
This Recipe Is:

WebMD Recipe from EatingWell.com

This sesame chicken and noodle salad couldn’t be simpler to make. It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve. Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm.

Ingredients
Prep: 45 minutes | Total Time: 45 minutes
  • 8 ounces
    Chinese egg noodles, or other thin noodles or pasta, fresh or dried
  • 1 cup
    creamy peanut butter
  • 3/4 cup
    rice vinegar
  • 2 tablespoons
    toasted sesame oil
  • 2 tablespoons
    Shaoxing wine, or dry sherry
  • 1 cup
    scallions, thinly sliced
  • 1/4 cup
    cilantro, chopped fresh ,optional
  • 2 tablespoons
    soy sauce, naturally brewed reduced-sodium
  • 1 tablespoon
    Asian chile sauce, such as sambal oelek or Sriracha
  • 2 heads
    baby romaine, or 1 head regular romaine lettuce
  • 1 1/2 pounds
    boneless, skinless, chicken breasts, cooked, sliced into 1/4-inch slices, and chilled
  • 2 medium
    red bell peppers, cut into 1/4-inch dice
  • 1 large
    English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices
  •  
    salt, to taste
  •  
    freshly ground pepper, to taste
  •  
    toasted sesame seeds, for garnish
Instructions
  1. Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.
  2. Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend.
  3. If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.
  4. Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.
  5. Transfer the salad to a serving bowl. Serve garnished with sesame seeds.
Nutritional Information

Makes: 12 servings
Serving Size: 1 1/3 cups
  • Calories242
  • Fat11 g
    • Saturated fat2 g
  • Cholesterol34 mg
  • Carbohydrates17 g
    • Dietary fiber3 g
  • Protein18 g
  • Sodium312 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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