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Chicken Noodle Salad Recipe with Sesame Dressing and Peanuts. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Chicken Noodle Salad Recipe with Sesame Dressing, Pan Roasted Peanuts and Coriander

Our chicken noodle salad recipe with sesame dressing, pan-roasted peanuts and fresh fragrant coriander makes a cold noodle salad that’s made with buckwheat noodles and shredded poached chicken, doused in a creamy sesame dressing, and sprinkled with sesame seeds and fresh fragrant coriander. Served chilled it’s ideal for summer and spring, but can be warmed in winter and autumn.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: Asian
Servings: 4
Calories: 1761kcal
Author: Lara Dunston

Ingredients

  • 2 chicken breasts poached, shredded
  • 1 knob of fresh ginger peeled and sliced
  • 120 g buckwheat noodles
  • 2 tbsp sesame oil
  • 3 tbsp Chinese sesame paste
  • 2 tbsp dark soy sauce
  • 2 tbsp rice vinegar
  • 1 garlic clove minced
  • 1 tsp palm sugar or brown or white sugar
  • 1 tsp sea salt
  • 1 cucumber shredded to look like noodles
  • 3 scallions or spring onions finely sliced
  • 1 red chilli fresh, deseeded and sliced
  • 2 tbsp peanuts pan roasted
  • 1 tbsp sesame seeds black and white
  • 1 tbsp fresh coriander fresh, leaves only

Instructions

  • Poach the chicken breasts: place the chicken breasts in a pot large enough so they’re sitting beside each other on the bottom of the pot; pour in just enough water to cover the chicken pieces and add the ginger slices; bring the water to a boil, then immediately reduce the heat to low and simmer until when you poke a thermometer into the widest part of the breast the internal temperature reaches 74°C (165°F). Remove the chicken breasts and when they’re cool enough to touch, shred the chicken pieces into strips using your hands or two forks and set aside to cool.
  • While the chicken is poaching, boil the noodles in a big pot of salted water according to the instructions on the packet, then drain, rinse under cool water, transfer to a cold mixing bowl, douse in a tablespoon of sesame oil, ensuring the noodles are completely coated, and refrigerate until ready to assemble.
  • Prepare the salad dressing: to a jar with lid, add a tablespoon of sesame oil, Chinese sesame paste, dark soy sauce, rice vinegar, minced ginger and garlic, sugar and salt, screw the lid on and shake the jar vigorously. Taste and adjust the seasoning if needed.
  • Assemble the salad: to the noodles, add the shredded chicken, cucumber ‘noodles’, sliced scallions, sliced red chillies, half the pan-roasted peanuts, sesame seeds and fresh coriander, and the dressing, and combine well. Refrigerate to chill if you're not ready to eat it yet.
  • Just before serving, transfer it to a salad bowl or serving plate, sprinkle with the other half of the pan-roasted peanuts, sesame seeds and fresh coriander, and serve immediately.

Nutrition

Calories: 1761kcal | Carbohydrates: 125g | Protein: 134g | Fat: 81g | Saturated Fat: 13g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 289mg | Sodium: 4978mg | Potassium: 3112mg | Fiber: 13g | Sugar: 14g | Vitamin A: 1198IU | Vitamin C: 90mg | Calcium: 305mg | Iron: 10mg