This cold noodle salad recipe is my new favorite way to use leftover chicken! Made with udon noodles, sliced or shredded chicken, edamame, and fresh veggies, this Asian-inspired chilled salad is totally delicious. The best part is there’s no cooking required at lunchtime! I just chop and toss everything together with a creamy tahini dressing, then I have a fresh and healthy meal ready to enjoy.
Asian Noodle Salad with Leftover Chicken and Tahini Dressing
I’m always in need of quick lunch ideas on busy workdays, and this cold chicken noodle salad is perfect! The first time I made this salad, it was just a good way to use the extra udon noodles I had from my ginger chicken udon stir fry. And it was so tasty! Now it’s a meal prep/fridge clean-out regular at my house.
All I do is combine prepared noodles with some leftover chicken, throw in some veggies, and toss it all in a creamy dressing. It takes me less than 30 minutes to make! I really focused on creating the perfect tahini and sesame dressing to make this Asian noodle salad shine. It only takes a few minutes to whisk together, but the rich, nutty flavor absolutely makes the dish!
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🙈 Learn from my mistake!
The tahini dressing is what really brings this whole salad together, so getting the right consistency is key. I added way too much water at first, leaving me with a runny, bland sauce that didn’t cling to the noodles.
💡Lesson Learned: Add 1 tbsp of water at a time, whisk, and then add more if needed. Gradually adding liquid ensures the tahini stays smooth and creamy!
Cold Sesame Chicken Noodle Salad Recipe
Ingredients
For the Tahini Dressing:
- ¼ cup tahini (*)
- 3 tablespoons low sodium soy sauce (**)
- 2 tablespoons rice vinegar (***)
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey (or maple syrup)
- 1 clove garlic (grated)
- 3 tablespoons cold water (1-3 tbs, as needed to thin****)
For the Noodle Salad:
- 12 ounces cooked udon noodles (cooled *****)
- 1½ cups thinly sliced cucumber
- 1 large carrot (julienned or grated)
- 1 red bell pepper (thinly sliced)
- 1 cup shelled edamame (cooked)
- 2 cups shredded cooked chicken (shredded, sliced, or cubed******)
- 3 scallions (thinly sliced, plus more for garnish)
- sesame seeds (for garnish)
Instructions
- Whisk together the tahini, soy sauce, rice vinegar, sesame oil, honey, and garlic in a large bowl. Add cold water a little at a time until the dressing is smooth, creamy, and pourable.¼ cup tahini, 3 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 clove garlic, 3 tablespoons cold water
- Add the udon noodles to the bowl and toss until well coated. Add the cucumber, carrot, and bell pepper and toss again. Add the chicken, edamame, and scallions, then gently toss until evenly combined.12 ounces cooked udon noodles, 1½ cups thinly sliced cucumber, 1 large carrot, 1 red bell pepper, 1 cup shelled edamame, 2 cups shredded cooked chicken, 3 scallions
- Taste and adjust seasoning as needed, adding more soy sauce for salt or a splash of vinegar for brightness. Serve cold or lightly chilled, finished with sesame seeds and extra scallions if desired.sesame seeds
Notes
- Add water slowly to prevent the dressing from becoming too loose. Tahini thickens unexpectedly, so controlled thinning gives the best final texture.
- Adding vegetables before proteins keeps delicate ingredients from breaking apart and ensures even distribution.
- Use a light hand when tossing ingredients together to prevent breaking, mushing, etc.
- This cold salad is versatile. Swap the noodle type or veggies and add-ins. Chickpeas work great in place of edamame. I like the freshness and crunchiness of the listed vegetables, but use what you have on hand.
- This salad is best served cold or lightly chilled. Let it rest in the fridge for 15 to 30 minutes for flavors to meld, but avoid serving ice-cold straight from the refrigerator.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Whisk the dressing well. Fully mixing the dressing before adding noodles ensures the tahini emulsifies properly, which prevents clumping. This creates a smooth base that coats noodles evenly.
- Dress the noodles first. Tossing cold udon noodles with the tahini-sesame dressing first (without the vegetables) allows them to absorb all that yummy flavor. I’ve found this step is key to a well-seasoned salad, rather than a bland noodle base.
- Prep ahead for a quick lunch. Make sure you have cooked chicken, prepared noodles, and chopped veggies ready to go in the fridge. I like to do this 1-2 days before. This ensures everything comes together fast when lunchtime rolls around.
- Taste and adjust before serving. Chilling noodle dishes can slightly dull the overall flavor, so I always add a bit more soy sauce or vinegar at the end to make sure it’s just right!
How to Make Cold Chicken and Udon Noodle Salad Step by Step
Prep: Gather the list of ingredients for this cold Asian noodle salad recipe. Grate 1 clove of garlic; thinly-slice a cucumber and 1 red bell pepper; julienne or grate a large carrot; thinly-slice 3 scallions; and shred or slice 2 cups of cooked chicken. If using dried noodles, begin by cooking them according to package instructions, then let them cool.
Make the Tahini Dressing: In a large bowl, whisk together ¼ cup of tahini, 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of toasted sesame oil, 1 tablespoon of honey (or maple syrup), and 1 grated clove of garlic.
Thin the Dressing: Add 1 tablespoon of cold water, whisk, then add more if needed (up to 3 tablespoons). The dressing should be smooth, creamy, and pourable. Be sure to use cold water. Warm/hot water can cause the tahini to seize up.
Toss the Noodles: Once the dressing is the right consistency, add 12 ounces of cooked udon noodles to the bowl, and toss until well coated. I like to give the noodles a few minutes to rest after dressing, so they really soak up the flavor!
Add the Veggies: Next, toss in the veggies. Add 1½ cups of thinly-sliced cucumber, 1 grated carrot, and 1 sliced red bell pepper. Gently combine so ingredients are evenly distributed through the noodles.
Add the Protein: Then add 2 cups of cooked chicken, 1 cup of cooked edamame, and 3 sliced scallions. Toss again to combine.
Taste and Adjust: Taste and adjust the flavor if needed. Add more soy sauce for more savoriness, or add a splash of vinegar for extra brightness.
Serve: Serve this Asian chicken noodle salad cold or lightly chilled, finished with sesame seeds and extra scallions if desired. This is a great meal on its own, but it also pairs well with a broth-y soup, dumplings, or spring rolls!
How to Store and Serve
Store leftover udon noodle salad in an airtight container, in the refrigerator for up to 3 days. To serve, add a splash of cold water or rice vinegar to loosen it up. If meal-prepping, I recommend storing components in separate containers for best results, then assembling fresh to serve. The dressing can be stored in the fridge for up to 5 days.
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