Chinese Rice Noodle Salad with Chicken and Sesame Recipe
A light, refreshing salad made with thin rice noodles, chicken and crunchy vegetables in a sesame–soy dressing. In China, similar dishes are often eaten cold in summer – a bit like a pasta salad, but with an Asian twist. Perfect for a work lunch or a party table, because you can prepare it in advance.
This salad combines delicate rice noodles with juicy chicken, crunchy vegetables and a fragrant sesame–soy dressing, giving you a dish that is light yet satisfying. It’s easy to prepare ahead of time, travels well and tastes great both freshly made and chilled.
Chef's tips
Don’t over-soak the rice noodles – if they become too soft, the salad will lose its pleasant texture. After rinsing, let them drain well so the dressing doesn’t get watered down. When toasting sesame seeds, watch them closely: they can burn quickly and turn bitter.
How to serve
Serve the salad in a large bowl or on a platter, sprinkled with extra sesame seeds and fresh herbs such as coriander or more chives. It pairs well with grilled chicken skewers, satay, or simple steamed vegetables. For a more filling meal, add edamame or extra tofu.
Ingredients
- chicken breast - 300 g
- rice noodles - 180 g
- fresh cucumber medium - 1 piece
- carrot medium - 1 piece
- bell pepper - 0.5 piece
- chives or spring onion chopped - 3 tablespoons
- white sesame seeds toasted - 2 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar can be replaced with apple cider vinegar - 2 tablespoons
- sesame oil - 1.5 tablespoons
- honey or sugar - 1 tablespoon
- garlic grated - 1 clove
- fresh ginger grated, piece about 2 cm - 10 g
- vegetable oil for frying the chicken - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Pour boiling water over the rice noodles in a large bowl and set aside for 8–10 minutes, until they soften. Then drain in a colander and rinse with cold water so they don’t stick together. Set aside to drain.
- Cut the chicken breast into thin strips. Season lightly with salt and pepper.
- Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chicken and fry for 6–8 minutes, stirring, until the meat is completely white inside and lightly browned on the outside. Set aside to cool.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seeds with a teaspoon and cut into thin matchsticks. Peel the carrot and also cut into thin matchsticks. Cut the bell pepper into thin strips.
- Toast the sesame seeds in a dry pan: put them into a cold pan and heat over medium heat for 2–3 minutes, shaking often, until fragrant and lightly golden. Set aside to cool.
- Make the dressing: in a small bowl mix soy sauce, rice vinegar, sesame oil, honey (or sugar), grated garlic and grated ginger. Stir until the honey dissolves. Taste and, if needed, season with a pinch of salt or a bit more honey.
- In a large bowl combine the drained rice noodles, fried chicken, cucumber, carrot, bell pepper and most of the chives (reserve a little for sprinkling on top).
- Pour the dressing over everything and mix thoroughly with your hands or tongs so the noodles are well coated. Finally, add the toasted sesame seeds and gently mix again.
- You can serve the salad right away or chill it in the fridge for 30 minutes to let the flavors meld. Before serving, sprinkle with the remaining chives.
Storage
Sałatkę przechowuj w szczelnym pojemniku. Przed podaniem wyjmij z lodówki na 15 minut i delikatnie wymieszaj. Makaron może lekko wchłonąć sos – w razie potrzeby dodaj odrobinę sosu sojowego i oleju sezamowego.
