Print

Easy Sesame Ginger Cold Noodle Salad with Rotisserie Chicken

Print Recipe

A quick, refreshing cold noodle salad featuring chewy noodles, shredded rotisserie chicken, crunchy veggies, and a tangy sesame ginger dressing. Perfect for summer or any busy day when you want a light but satisfying meal.

Ingredients

Scale
  • 8 ounces (225g) thin spaghetti or Asian-style wheat noodles (ramen or soba work too)
  • 2 cups (280g) shredded cooked rotisserie chicken, skin removed
  • 1 medium cucumber, julienned or thinly sliced
  • 2 medium carrots, grated or julienned
  • 3 green onions, chopped
  • Optional: ½ cup shredded red cabbage or bell pepper slices
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced (optional)
  • ½ teaspoon chili flakes or a dash of sriracha (optional)
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or chopped peanuts (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of noodles and cook according to package instructions (4-6 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the noodles. Drain well to prevent sogginess. Optionally toss with a small drizzle of sesame oil to prevent sticking.
  2. While noodles cook, shred 2 cups (280g) rotisserie chicken, removing skin and bones. Julienne or thinly slice cucumber and carrots, chop green onions, and prepare any optional veggies like red cabbage or bell peppers.
  3. In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey, freshly grated ginger, and minced garlic. Add chili flakes or sriracha if desired. Taste and adjust sweetness or acidity as needed.
  4. In a large mixing bowl, combine cooled noodles, shredded chicken, and prepared veggies. Pour dressing over and gently toss to coat evenly without mashing noodles or veggies.
  5. Sprinkle with toasted sesame seeds and garnish with fresh cilantro or chopped peanuts if desired. Serve immediately or refrigerate for 15-30 minutes to let flavors meld.

Notes

Rinse noodles immediately after cooking to stop cooking and prevent mushiness. Start with most of the dressing but keep some back to avoid sogginess. Use fresh ginger and garlic for best flavor. If noodles seem dry after chilling, add a splash more sesame oil or soy sauce. For gluten-free, swap soy sauce with tamari and use rice noodles. Dressing keeps well in fridge for up to a week. Store salad in airtight container and keep dressing separate if storing leftovers.

Nutrition

Keywords: cold noodle salad, sesame ginger dressing, rotisserie chicken, summer recipe, quick dinner, easy noodle salad, healthy salad

Find it online: https://savoryrecipes.info/easy-sesame-ginger-cold-noodle-salad-with-rotisserie-chicken-recipe-for-summer/