Best Sesame Chicken Cucumber Noodle Salad Recipes

Sesame Chicken Cucumber Noodle Salad image

Provided by TattooedMamaof2

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

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

Steps:

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.).
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.
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.

Nutrition Facts : Calories 276.3, Fat 12.9, SaturatedFat 2.6, Cholesterol 52.3, Sodium 168.3, Carbohydrate 21.3, Fiber 3.4, Sugar 3.8, Protein 20.1

SESAME CHICKEN CUCUMBER NOODLE SALAD image

Categories Chicken

Yield 12 1 1/3 cups

Number Of Ingredients 16

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 (see Notes)
1 cup thinly sliced scallions
1/4 cup chopped fresh cilantro (optional)
2 tablespoons naturally brewed reduced-sodium soy sauce
1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha (see Notes)
2 heads baby romaine or 1 head regular romaine lettuce
1 1/2 pounds cooked boneless, skinless chicken breasts (see Tip), sliced crosswise 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 (see Notes)

Steps:

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