Save There's something about a bowl of chilled noodles that hits differently on a sweltering afternoon. I discovered this recipe during a particularly exhausting summer when my kitchen felt like an oven and the thought of standing over a hot stove made me want to cry. A friend brought a version of this to a picnic, and I watched people come back for thirds—something clicked. Now it's my go-to when I want something that feels substantial but doesn't require sweating through my shirt.
I made this for a chaotic Tuesday lunch when my partner and I were both starving but nobody felt like cooking. We sat on the back porch in comfortable silence, twirling noodles on our forks, and I remember thinking how rarely food feels this effortless and satisfying at the same time. That's when I knew this wasn't just another salad—it had become part of our regular rotation.
Ingredients
- Thin egg noodles or rice noodles (250 g): The thinner the better because they carry the dressing beautifully; rice noodles work great if you're going gluten-free.
- Cooked chicken breasts, shredded (about 300 g): Using rotisserie chicken saves time without sacrificing anything—I do this more often than not.
- Carrot, julienned (1 medium): The slight sweetness balances the savory dressing, and thin strips mean they don't overpower the dish.
- Red bell pepper, thinly sliced (1): Pick one that's firm and waxy; you want it to hold its snap when chilled.
- Cucumber, deseeded and julienned (1): Deseeding matters here or you'll end up with a watery salad by serving time.
- Spring onions, sliced (2): These add a sharp, fresh note that keeps the whole thing from feeling heavy.
- Fresh cilantro, chopped (2 tbsp): If cilantro isn't your thing, mint or basil work just as well—trust your instincts.
- Toasted sesame oil (3 tbsp): This is non-negotiable; regular sesame oil tastes thin and bitter by comparison.
- Soy sauce (2 tbsp): Use good quality soy sauce because it's doing heavy lifting in the dressing.
- Rice vinegar (2 tbsp): The mild acidity brightens everything without being harsh.
- Honey or maple syrup (1 tbsp): Just enough sweetness to round out the savory-salty notes and add body to the dressing.
- Smooth peanut butter or tahini (1 tbsp): This creates the creamy base and adds richness; tahini is perfect if you're avoiding tree nuts.
- Grated fresh ginger (1 tsp): Fresh is crucial here—bottled ginger tastes medicinal and tired.
- Minced garlic (1 clove): One clove is usually enough unless you're a garlic devotee, then use two.
- Chili flakes (1 tsp, optional): A whisper of heat makes everything taste more interesting.
- Toasted sesame seeds (2 tbsp): The garnish that makes people ask for the recipe.
- Lime wedges (optional): A squeeze at the table brings everything into focus.
Instructions
- Cook the noodles:
- Bring a pot of salted water to a rolling boil and cook the noodles until they're tender but still have a tiny bit of resistance when you bite into them. Drain them well and rinse under cold water—this stops them from cooking further and washes away excess starch so they won't clump.
- Build the salad base:
- Toss the cooled noodles with the shredded chicken and all the vegetables in a large bowl. Don't dress it yet; you're just getting everything in one place and making sure nothing's hiding at the bottom.
- Make the dressing:
- Whisk the sesame oil, soy sauce, rice vinegar, honey, peanut butter, ginger, garlic, and chili flakes in a small bowl until the peanut butter is fully incorporated and the dressing looks smooth and glossy. If it feels too thick, thin it slightly with a teaspoon of water.
- Bring it together:
- Pour the dressing over the noodle mixture and toss everything like you mean it—you want every strand of noodle and every vegetable piece to get a coating. Don't be shy; use your hands if a spoon feels awkward.
- Finish and serve:
- Transfer to a serving platter or individual bowls, scatter toasted sesame seeds across the top, and set out lime wedges for people to squeeze over as they eat. You can serve it right away while it's still slightly warm, or chill it for up to two hours if you prefer it very cold.
Save My favorite version of this happened on a Friday when I realized too late that I'd invited someone over who was newly vegetarian and I'd planned chicken for dinner. Instead of panicking, I made this with shredded tofu and discovered it was actually better than the chicken version—she came back for more and now requests it by name. It taught me that sometimes the best recipes are the ones that evolve with the people eating them.
The Sesame Oil Question
When I first made this, I used whatever sesame oil was in my pantry and the dressing tasted flat and vaguely off. Turns out it was raw sesame oil, not toasted, and it made all the difference. Toasted sesame oil has a deeper, nuttier flavor that you actually want to taste—it's why this dressing works. Spend the extra dollar and get the toasted version; it changes everything, and it'll last you through dozens of salads.
Why Cold Pasta Works
Cold pasta salad feels like it should be flimsy or sad, but it's not. The cold temperature actually makes the flavors taste more pronounced because your taste buds aren't being numbed by heat. The dressing clings better to cold noodles too—they're not releasing steam and pushing everything away. It's one of those cooking discoveries that seems backwards until you taste it and realize it was obvious all along.
Tricks for Maximum Flavor
There are small moves that lift this from simple to crave-worthy. Make sure your vegetables are cut thin enough that they chill properly and taste fresh rather than stubborn. Don't skip the ginger just because it feels optional—that tiny bit of spice and brightness is what makes people ask for the recipe instead of just eating it quietly. If you have access to toasted peanuts or cashews, toss a handful in right before serving for texture.
- Prep your vegetables the day before and store them in an airtight container so assembly takes minutes.
- If you're making this ahead, keep the dressing separate and toss everything together just before serving.
- Taste the dressing before it hits the salad and adjust—more vinegar if it's too rich, more honey if it tastes sharp.
Save This salad has become my answer to almost every question about what's for dinner when the weather is warm. It's quick, it's satisfying, and it tastes like you actually tried.
Recipe FAQ
- → Which noodles work best for this dish?
Thin egg noodles or rice noodles both work well as they absorb the dressing nicely and maintain a pleasant texture when chilled.
- → Can I prepare the dish ahead of time?
Yes, it can be assembled and chilled for up to 2 hours before serving to allow flavors to meld and for the noodles to absorb the dressing.
- → What alternatives can replace chicken?
For a vegetarian option, shredded tofu is an excellent substitute that absorbs the dressing well.
- → How does the sesame dressing balance flavors?
The toasted sesame oil offers nuttiness, soy sauce adds umami, rice vinegar brings acidity, and honey gives a touch of sweetness, creating a harmonious blend.
- → Are there suggested garnishes to enhance the dish?
Toasted sesame seeds and lime wedges provide texture and bright citrus notes, enhancing both presentation and flavor.
- → Is this dish suitable for gluten-free diets?
Yes, by using rice noodles and gluten-free soy sauce (like tamari), it can be adapted to be gluten-free.