Cold Noodles with Chicken and Peanut Butter Sauce Recipe
Cold noodle dishes are a popular choice for hot days in China – filling, but they don’t warm you up like soup. This recipe combines tender chicken, cucumber and springy noodles with a creamy peanut butter sauce inspired by classic Chinese sesame sauce. It’s a bit like a pasta salad, but with a distinct nutty character.
Cold noodles with chicken and peanut butter sauce are a Chinese answer to summer pasta salads – filling yet refreshing, with a pronounced nutty note. The dish is inspired by classic sesame sauce but uses peanut butter, which is easier to find in many places, giving it a creamy, comforting texture and a spicy-sour character at the same time. It brings together contrasts: cool noodles, juicy meat, crunchy vegetables and an intense sauce.
Chef's tips
Poach the chicken very gently (over low heat, without a vigorous boil) so it stays juicy and shreds easily – overcooked meat will turn dry and stringy. Rinse the noodles under cold water right after cooking to stop the cooking and cool them down; otherwise the sauce will cling to them less well. Mix the sauce gradually, thinning it with water or stock a tablespoon at a time until it’s smooth and pourable but still distinctly creamy.
How to serve
Serve well chilled, ideally after 20–30 minutes in the fridge so the flavors meld – it’s perfect on hot days instead of a heavy main course. It pairs nicely with slightly sweet lemon tea or homemade lemonade with a hint of ginger. It’s also great in a lunchbox for work or a picnic in the park, as it travels well and is meant to be eaten cold.
Ingredients
- chicken breast skinless and boneless - 350 g
- Asian wheat noodles or spaghetti dried - 300 g
- fresh cucumber cut into thin matchsticks - 1 piece
- carrot cut into thin matchsticks - 1 piece
- peanut butter unsweetened, preferably 100% nuts - 3 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar can be replaced with apple cider vinegar - 2 tablespoons
- chili oil amount to taste - 1.5 tablespoons
- garlic grated or finely chopped - 2 cloves
- sugar - 1 teaspoon
- water to thin the sauce - 4 tablespoons
- oil for cooking the chicken - 1 tablespoon
- chives or coriander chopped, for serving - 2 tablespoons
- salt for cooking the noodles and chicken
Preparation
- Cook the noodles in salted water according to the package instructions until al dente. Drain, rinse under cold water to stop the cooking, and set aside to cool completely.
- Place the chicken breast in a small pot, cover with water so it is fully submerged, and lightly salt. Bring to a boil, then reduce the heat to low and simmer for 10–12 minutes, until the meat is cooked through.
- Remove the chicken from the water and let it cool slightly for a few minutes. Then shred the meat into thin strips using your fingers or two forks.
- In a bowl, mix together the peanut butter, soy sauce, rice vinegar, chili oil, garlic and sugar. Gradually add water, stirring, until you get a smooth, pourable sauce with the consistency of heavy cream. Add a little more water if needed.
- In a large bowl, combine the cooled noodles, shredded chicken, cucumber and carrot matchsticks.
- Pour the peanut sauce over everything and toss gently but thoroughly so the noodles and add-ins are well coated.
- Taste and, if needed, season with a little more soy sauce or vinegar if you want a bolder flavor.
- Before serving, sprinkle the dish with chopped chives or coriander. Serve at room temperature or slightly chilled.
Storage
Store the dressed noodles in an airtight container in the fridge and eat within 1–2 days. The noodles will absorb some of the sauce over time, so you can loosen them with a splash of water or a little extra sauce before serving.
