Cold Sesame Noodle Salad with Shredded Chicken

This cold sesame noodle salad is the kind of recipe that earns a permanent spot in your summer rotation. Silky noodles tossed in a deeply savoury sesame-ginger dressing, topped with tender shredded chicken, crisp vegetables, and a scattering of toasted sesame seeds. It's meal-prep friendly, endlessly adaptable, and genuinely delicious straight from the fridge. Why You'll Love This Recipe Everything about this dish is designed for warm-weather ease. The dressing comes together in minutes, the chicken can be poached ahead, and the whole salad actually improves as it sits — making it ideal for lunches, potlucks, or a no-fuss weeknight dinner. It's satisfying without being heavy, and the sesame-ginger flavour is deeply craveable. Ingredients For the Salad 300g (10 oz) soba noodles or rice noodles 2 cups shredded cooked chicken (rotisserie or poached) 1 cup shredded purple cabbage 1 large carrot, julienned or grated 1 English cucumber, julienned or thinly sliced 3 green onions, thinly sliced ¼ cup fresh cilantro leaves 2 tbsp toasted sesame seeds Optional: 1 tbsp crushed roasted peanuts For the Sesame-Ginger Dressing 3 tbsp tahini or natural peanut butter 2 tbsp soy sauce or tamari (for gluten-free) 1 tbsp toasted sesame oil 1 tbsp rice vinegar 1 tbsp honey or maple syrup 1 tsp freshly grated ginger 1 small garlic clove, grated 2–3 tbsp warm water, to thin Pinch of chilli flakes (optional) Instructions Cook the noodles. Cook soba or rice noodles according to package directions. Drain, rinse well under cold water, and toss with a small drizzle of sesame oil to prevent sticking. Set aside. Make the dressing. Whisk together the tahini (or peanut butter), soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic until smooth. Add warm water one tablespoon at a time until the dressing is pourable but still creamy. Taste and adjust seasoning. Assemble the salad. In a large bowl, combine the noodles, shredded chicken, cabbage, carrot, and cucumber. Pour the dressing over and toss well to coat everything evenly. Finish and serve. Transfer to a serving platter or individual bowls. Top with green onions, cilantro, sesame seeds, and peanuts if using. Serve immediately or refrigerate for up to 24 hours. Tips & Variations Make it vegetarian: Swap chicken for edamame, crispy tofu, or a soft-boiled egg. Make it gluten-free: Use rice noodles and tamari in place of soba and soy sauce. Meal prep tip: Store the dressing separately and toss just before serving to keep the noodles from absorbing too much liquid overnight. Add heat: A drizzle of chilli oil or a spoonful of sambal oelek takes this to another level. Herb swap: Not a cilantro fan? Fresh basil or mint work beautifully here. Storage Store in an airtight container in the fridge for up to 2 days. The noodles will absorb the dressing as they sit — add a splash of water or extra sesame oil and toss before serving leftovers.

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