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Flavorful Sesame Ginger Cold Noodle Salad Recipe with Shredded Chicken and Chili Crisp

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A quick and easy summer salad featuring cold noodles, shredded chicken, crunchy veggies, and a bold sesame ginger dressing topped with spicy chili crisp. Perfect for warm-weather gatherings and meal prep.

Ingredients

Scale
  • 8 oz thin wheat noodles or soba noodles
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, minced
  • 1 medium cucumber, julienned or thinly sliced
  • 2 green onions, thinly sliced
  • 1 medium carrot, shredded or julienned
  • 1/4 cup fresh cilantro leaves, roughly chopped (optional)
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons chili crisp or chili oil with crunchy bits

Instructions

  1. Bring a large pot of water to a boil. Add the noodles and cook according to package instructions (about 4-6 minutes). Stir occasionally to prevent sticking. Drain and rinse under cold water until cool. Set aside.
  2. If not using pre-cooked chicken, poach or roast chicken breasts until cooked through (internal temperature 165°F). Let cool slightly, then shred with two forks into bite-sized pieces. Set aside.
  3. In a medium bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, grated ginger, honey, and minced garlic. Adjust seasoning to taste.
  4. Julienne or thinly slice cucumber and carrot. Thinly slice green onions and roughly chop cilantro if using.
  5. In a large bowl, combine cooled noodles, shredded chicken, and prepared vegetables. Pour dressing over and toss gently but thoroughly. Let rest for 10-15 minutes to soak up flavors.
  6. Just before serving, spoon chili crisp over the top and stir gently to distribute. Sprinkle toasted sesame seeds and extra cilantro if desired.
  7. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 2 days.

Notes

Rinse noodles after cooking to prevent them from becoming gummy. Freshly grate ginger for best flavor. Shred chicken gently with forks to avoid mushy texture. Add chili crisp last to maintain crunchy bits. For meal prep, keep dressing separate and toss before serving.

Nutrition

Keywords: cold noodle salad, sesame ginger, shredded chicken, chili crisp, summer salad, quick dinner, easy recipe

Find it online: https://gleamgulp.com/flavorful-sesame-ginger-cold-noodle-salad-recipe-with-shredded-chicken-and-chili-crisp-easy-and-perfect-for-summer/