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    Sesame Chicken Cucumber Noodle Salad

    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.


    • 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


    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
    Transfer the salad to a serving bowl. Serve garnished with sesame seeds.

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