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Creamy Cold Sesame Noodles with Shredded Chicken

creamy cold sesame noodles with shredded chicken - featured image
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A quick and easy summer recipe featuring cold noodles coated in a creamy, nutty sesame sauce with tender shredded chicken. Perfect for a refreshing, light meal that’s full of flavor and texture.

Ingredients

Scale
  • 8 ounces spaghetti or Chinese egg noodles, cooked and cooled
  • 2 cups cooked chicken breast, shredded (rotisserie chicken works great)
  • 3 tablespoons tahini
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 2–4 tablespoons warm water (to thin sauce)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1/2 cup shredded cucumber or carrot
  • Optional: chili flakes or sriracha for heat

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of spaghetti or Chinese egg noodles and cook according to package instructions until just al dente (usually 6-8 minutes). Drain and rinse under cold water to stop cooking and cool the noodles. Toss with a little sesame oil to prevent sticking. Set aside.
  2. If not using pre-cooked chicken, poach or roast chicken breasts until cooked through (about 15-20 minutes). Let cool slightly, then shred using two forks or your fingers into bite-sized pieces.
  3. In a medium bowl, combine 3 tablespoons tahini, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, minced garlic, and grated ginger. Whisk well, slowly adding 2 to 4 tablespoons warm water until the sauce reaches a creamy, pourable consistency. Taste and adjust with more soy sauce or vinegar if needed.
  4. In a large mixing bowl, add the cooled noodles and shredded chicken. Pour the creamy sesame sauce over and gently toss until everything is evenly coated. The noodles should glisten with sauce but not be swimming.
  5. Fold in sliced green onions, shredded cucumber or carrot, and toasted sesame seeds. If desired, sprinkle chili flakes or drizzle sriracha on top for heat.
  6. Let the dish rest in the refrigerator for at least 15 minutes to allow flavors to meld and the noodles to chill completely.
  7. Give the noodles a final toss before plating. Garnish with extra sesame seeds or green onions if desired.

Notes

Rinse noodles immediately with cold water after cooking to stop cooking and prevent mushiness. Thin the sauce gradually with warm water to achieve a creamy consistency. Shred chicken by hand to keep texture tender. Chill the dish for at least 15 minutes before serving for best flavor. If noodles absorb too much sauce after chilling, stir in a splash of water or sesame oil before serving.

Nutrition

Keywords: cold sesame noodles, shredded chicken, summer recipe, easy dinner, creamy sesame sauce, quick noodles, healthy chicken recipe

Find it online: https://spoonmira.com/creamy-cold-sesame-noodles-with-shredded-chicken-easy-recipe-for-summer/