These peanut noodles with chicken are tossed in a savory sesame-peanut sauce with crisp vegetables for a refreshing, Asian-style cold noodle salad. They’re an excellent make-ahead option for potlucks, picnics, or a simple weeknight dinner.
I’m a big fan of sesame flavor, and peanut sauce is one of my weaknesses. Whether I’m dipping grilled chicken satay or whipping up a quick peanut chicken stir-fry, the nutty, tangy combination never fails.
With simple pantry ingredients, this recipe produces cold sesame-peanut noodles that taste authentic and satisfying. The salad is hearty enough to serve as a main course, but it also pairs nicely as a side with other Asian-inspired dishes, grilled meats, or even burgers.
Because it’s served cold, this noodle salad is ideal for making ahead. Prepare it in advance when you want to finish prep early and free yourself up for a full menu or a busy day.
Ingredient Notes
- Noodles: Medium-thickness Chinese noodles, such as lo mein or egg noodles, work best. Use fresh or dry; in a pinch, spaghetti is an acceptable substitute.
- Sesame oil: Toss the cooked noodles with a little sesame oil to prevent sticking and to add a toasty, nutty note that complements the peanut sauce.
- Rice vinegar: Use unseasoned rice vinegar so you control the sauce’s sweetness and saltiness. Seasoned varieties often contain added sugar and salt.
- Chili garlic sauce: A small amount adds heat and a garlicky bite to balance the peanut butter. Sriracha can be used instead if needed.
- Ginger and garlic: Fresh is great, but bottled ginger or garlic paste is fine to save time.
- Chicken: Chopped rotisserie chicken breast (skin removed) keeps this recipe quick and easy.
How to Make Peanut Noodles with Chicken
- Combine the soy sauce, peanut butter, 2 tablespoons toasted sesame seeds (reserve the rest for garnish), rice vinegar, brown sugar, garlic, ginger, and chili garlic sauce in a blender or food processor. Process until smooth.
- With the machine running, slowly add the hot water and process a few more seconds until the sauce is silky. Transfer to a container, cover, and chill until ready to use.
- Cook the noodles according to package directions. Drain and rinse under cold water until cool, then drain well. Immediately toss the noodles with sesame oil to keep them from sticking and to add flavor.
- Add the chopped chicken, sliced green onions, shredded carrot, and chopped bell pepper to the noodles and toss to combine.
- Pour the peanut sauce over the noodle mixture and toss until everything is evenly coated. Season with salt and freshly ground black pepper to taste.
- Garnish with chopped cilantro and the remaining toasted sesame seeds before serving.
Valerie’s Tips
Use Cold Noodles: Be sure the noodles are completely cooled before tossing with vegetables and chicken to keep the veggies crisp. After rinsing, drain thoroughly and toss with sesame oil right away to prevent sticking.
Make It Ahead: This salad is served cold, making it perfect for preparing ahead of time. Cover and refrigerate until serving. For best texture and flavor, serve the same day it’s made.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving and add a splash of warm water or soy sauce if the sauce has thickened.
Peanut Noodles with Chicken
Ingredients
- 5 tablespoons less sodium soy sauce
- 1/4 cup creamy peanut butter
- 3 tablespoons toasted sesame seeds, divided
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons light brown sugar
- 2 teaspoons minced garlic (or garlic paste)
- 2 teaspoons finely grated fresh ginger (or ginger paste)
- 1 teaspoon chili garlic sauce (or Sriracha)
- 1/4 cup hot water
- 10 ounces medium-thickness Chinese noodles (lo mein or spaghetti)
- 1 tablespoon sesame oil
- 2 cups chopped rotisserie chicken breast (skin removed)
- 4 green onions, thinly sliced on the bias
- 1 medium carrot, peeled and shredded (about 3/4 cup)
- 1 medium red bell pepper, chopped
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Instructions
- Combine soy sauce, peanut butter, 2 tablespoons sesame seeds, rice vinegar, brown sugar, garlic, ginger, and chili garlic sauce in a blender or food processor. Process until smooth, then add hot water slowly while blending. Transfer sauce to a container and refrigerate.
- Bring a large pot of water to a boil, cook the noodles according to package directions, then drain and rinse with cold water until cool. Drain well and toss immediately with sesame oil.
- Add the chicken, green onions, carrot, and bell pepper to the noodles and toss. Add the sauce and toss until evenly coated. Season with salt and pepper, then sprinkle with cilantro and the remaining sesame seeds before serving.
Notes
Cook time will vary depending on the noodles you use; follow package directions for exact timing.
Make It Ahead: This salad is best served cold and stores well for gatherings. Cover and refrigerate until serving; for best texture serve the same day it’s made.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Stir before serving and add a splash of warm water or soy sauce if the sauce tightens.
Nutrition
Carbohydrates: 45 g |
Protein: 24 g |
Fat: 12 g
Nutrition information is an estimate calculated using generic ingredients. For precise results, consult labels on your specific ingredients.
This post was originally published on January 15, 2015. It has been retested and updated with new text and images.
Adapted from The Make-Ahead Cook.