Asian Chicken Noodle Salad – Simple Recipes for Dinner

There’s something about the crunch of fresh veggies and tender chicken tossed with savory noodles that feels like the perfect light dinner any night of the week. I can’t wait to share this Asian Chicken Noodle Salad recipe because it’s one of those dishes that’s bursting with vibrant colors and flavors — and it only takes about 30 minutes to pull together! Imagine the tangy zing from the dressing mixing with the chewy, slurp-worthy noodles and a pop of toasted sesame seeds. If salad sometimes feels boring, this one definitely isn’t. Trust me, this bowl of goodness will quickly become your go-to when you want something satisfying but not too heavy.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 8 ounces rice noodles or thin spaghetti
• 2 cups cooked chicken breast, shredded or sliced
• 1 cup shredded carrots
• 1 cup thinly sliced red bell pepper
• 1 cup chopped cucumber
• 1/2 cup thinly sliced green onions
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup chopped roasted peanuts or cashews (optional)
• 1 tablespoon toasted sesame seeds

For the Sauce / Garnish (if applicable):

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 teaspoon sriracha or chili paste (optional, for heat)

How I Make It

Step 1:

Start by cooking your noodles according to package instructions. I like to rinse them under cold water right after draining to stop the cooking process and keep them springy. Set them aside to drain fully.

Step 2:

While the noodles cook, whisk together the soy sauce, rice vinegar, honey, sesame oil, fresh ginger, garlic, and sriracha (if you want a little kick). This dressing packs a punch of tangy, sweet, and savory — you’re going to love it!

Step 3:

In a large bowl, combine the cooked noodles, shredded chicken, carrots, bell pepper, cucumber, green onions, and cilantro. Pour the dressing over the top and gently toss everything together until every morsel is evenly coated.

Step 4:

Give it a taste and adjust the seasoning if you think it needs a bit more tang or sweetness.

Step 5:

Sprinkle the chopped peanuts (or cashews) and toasted sesame seeds over the salad for a final crunch and a little nutty flavor.

Step 6:

Serve it chilled or at room temperature. This salad keeps well and actually tastes better after sitting for a little while, so don’t hesitate to make it ahead of time.

Variations & Tips

• Swap chicken for shrimp or tofu for a different protein option.
• Add shredded cabbage or snap peas for extra crunch.
• If you don’t have rice vinegar, try apple cider vinegar as a substitute.
• To make it gluten-free, choose tamari instead of soy sauce.
• Toast your own sesame seeds and nuts for a deeper, fresher flavor.
• If noodles stick together, drizzle a little sesame oil and toss before mixing with ingredients.

How I Like to Serve It

This salad is fantastic as a light dinner on warm spring or summer evenings, paired with chilled iced tea or a crisp white wine. It’s also perfect for lunchboxes or potlucks because it travels well and holds up without sogginess. I love serving it alongside grilled corn or edamame for a complete, balanced meal.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days; toss before serving to redistribute the dressing.
• If reheating, warm the chicken separately and add to the salad to keep veggies fresh.

Closing: This Asian Chicken Noodle Salad is one of those reliable, tasty dishes that always brightens my week and never fails to impress!