By Jane Curran
This sesame chicken noodle salad is full of punchy flavours that take chicken to a new high. This is a great way to up the leftovers from a Sunday roast, and much more interesting than a boring chicken sandwich. This sesame chicken noodle salad is the perfect quick cook meal for when you need a speedy weeknight dinner. If you’re cooking for one, the leftovers are perfect for your lunchbox the next day. This Asian-inspired salad can be served warm or cold, and the recipe can easily be doubled to serve four. We’ve used egg noodles to make this sesame chicken noodle salad, but you could use either thick or vermicelli rice noodles instead, if you prefer. The simple combination of soy sauce, sesame oil and ginger makes this easy chicken dish so aromatic, and the cucumber adds a crisp and clean burst to each bite. If you want to adapt this recipe to make it suitable for vegetarians or vegans, you could used leftover cooked tofu instead, or fish fans could try it with prawns. For other ideas with leftover chicken, why not try our warming roast chicken soupor our Chinese inspired bang bang chicken.
- 100g medium egg noodles
- 4tbsp toasted sesame oil
- 2 cooked chicken breasts, shredded
- 1 cucumber, peeled, deseeded and finely sliced
- 5cm piece fresh root ginger, grated
- 2tbsp soy sauce
- 1tbsp toasted sesame seeds
- small bunch of coriander, chopped
- micro herbs to serve (optional)
- Cook the noodles according to the pack instructions then refresh immediately under cold water to prevent them sticking.
- Put the cooked noodles straight into a bowl and toss in the sesame oil, then simply add the remaining ingredients and scatter over the micro herbs, if using.
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