Sesame Chicken Cucumber Noodle Salad Recipe

Name: Sesame Chicken Cucumber Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup natural-style peanut butter, creamy; 1/2 cup rice vinegar; 2 tablespoons sesame oil; 2 tablespoons dry sherry; 2 tablespoons reduced sodium soy sauce; 1 teaspoon Asian chili sauce, such as sriracha; 1 cup scallion, thinly sliced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 English cucumber, peeled seeded quartered lengthwise and sliced; 1 head romaine lettuce, chopped; 1 1/2 lbs boneless skinless chicken breasts, cooked chilled and diced; 8 ounces Chinese egg noodles, also known as sticks; toasted sesame seeds, optional for garnish

Servings: persons

3/4 cup natural-style peanut butter, creamy
1/2 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons dry sherry
2 tablespoons reduced sodium soy sauce
1 teaspoon Asian chili sauce, such as sriracha
1 cup scallion, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 English cucumber, peeled seeded quartered lengthwise and sliced
1 head romaine lettuce, chopped
1 1/2 lbs boneless skinless chicken breasts, cooked chilled and diced
8 ounces Chinese egg noodles, also known as sticks
toasted sesame seeds, optional for garnish

1
In a medium bowl, whisk peanut butter, vinegar, sesame oil, sherry, soy sauce, sriracha and scallions together until smooth. Cover and refrigerate overnight or at least 6 hours. (If it thickens up too much in the fridge, add a bit of water to bring it to the right consistency.).
2
After the dressing is done chilling in the fridge, bring a pot of water to a boil and cook the rice noodles about 3 minutes, or until tender. (If your package has directions, follow those, but the rice noodles can quickly turn to mush if overcooked) Drain and rinse with cold water. Cut them into about 3-inch pieces and set aside.
3
In a large bowl, add all your prepared veggies and chicken, then toss. Add in the cooked noodles, and gently combine. Pour the dressing over the top and stir to coat, using as much or little dressing as you'd like. Top with toasted sesame seeds and serve.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup natural-style peanut butter, creamy, 1/2 cup rice vinegar, 2 tablespoons sesame oil, 2 tablespoons dry sherry, and more.

Yes, Sesame Chicken Cucumber Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sesame Chicken Cucumber Noodle Salad

How did you like this recipe?

Frequently Asked Questions