Asian Chicken Noodle Salad with Ginger-Peanut Dressing

5 stars based on 1 votes

noodle salad

This main-dish-salad is everything you want a summertime meal to be: flavorful, light and totally satisfying. Shredded roasted chicken and soba noodles are tossed in a punchy soy, ginger and peanut dressing, then brightened up with a colorful mix of red peppers, scallions and cilantro. Chopped peanuts and sesame seeds add welcome crunch.

Feel free to make the chicken and dressing ahead of time but be sure to cook and dress the noodles at the last minute so they don’t get soggy. Soba noodles, the buckwheat noodles native to Japan, are available at Asian markets and many grocery stores but if you can’t find them, spaghetti makes a perfectly fine substitute.

Asian Chicken Noodle Salad with Ginger Peanut Dressing

Servings: 4

Ingredients

For the Chicken

  • 2 bone-in, skin-on chicken breasts (or 2 cups cooked, shredded meat)
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper

For the Salad

  • 10 ounces soba noodles (or spaghetti)
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 4 scallions, white and green parts, thinly sliced
  • 1/2 cup chopped salted peanuts
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon sesame seeds

For the Dressing

  • 6 tablespoons soy sauce
  • 3 tablespoons seasoned rice wine vinegar
  • 2 tablespoons peanut oil
  • 1 tablespoon Asian sesame oil
  • 1-1/2 tablespoons creamy peanut butter
  • 2 small garlic cloves, roughly chopped
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts on a foil lined sheet pan. Rub the skin with vegetable oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
  3. In the meantime, bring a large pot of salted water to a boil. Cook noodles according to package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.
  4. Make the dressing by combining all ingredients in a small food processor or blender. Blitz until mixture is smooth. (Alternatively, you can whisk all the ingredients together in a medium bowl; just be sure to mince the garlic and stir until peanut butter is completely dissolved.)
  5. Remove skin from chicken breasts and shred meat into bite-sized pieces. In a large bowl, toss shredded chicken with noodles, dressing, bell peppers, peanuts, scallions, cilantro and sesame seeds. Taste and adjust seasoning if necessary. Serve immediately.

Reviews & Comments

  • Hi Jenn:

    I’ve bought all the ingredients for this amazing looking salad, however I absolutely hate cilantro, do you use a subsitute or just leave it out?

    Thanks!
    C

    - Cynthia on December 12, 2014 Reply
    • Hi Cynthia, Just leave it out — it will still be delicious :)

      - Jenn on December 12, 2014 Reply
  • 5 stars

    Delicious. A hit with whole family!!

    - Deb on August 17, 2014 Reply
  • This recipe has my Honey/Hubby’s name written all over it! (Of course we’ve never tried one of your recipes just once ~ all of them are real keepers!)

    Congratulations on the Win-Win-Win! I’ll look forward to seeing/reading you at Serious ~ one of my favorite recipe sources ~ which just got even better. I’m delighted that more people will be seeing your excellent recipes and cooking ideas. Best wishes!

    - Jesselyn Andersyn on May 22, 2014 Reply
  • I took this to my Bunco group one night and it was a real hit. This salad is unique and has a very pleasing flavor. Something different and keeps really well in the fridge so can be made ahead easily.

    - Linda on November 15, 2013 Reply
  • We love this recipe! We eat it as a main dish. You can substitute all kinds of asian flavors in the dressing and it still turns out great. Oyster sauce, hoisin, fish sauce, all work equally well in this.

    - Carol York on November 7, 2013 Reply
  • If I don’t have the seasoned rice wine vinegar what could I use instead? Thanks

    - Julie on November 6, 2013 Reply
    • Hi Julie, I recommend getting the seasoned rice vinegar but if you don’t have it, regular rice vinegar or white wine vinegar with a bit of sugar will work.

      - Jenn on November 8, 2013 Reply
  • I made this today and it was SOOOO GOOD! I used an all-natural peanut butter with no added salt or sugar, and the dressing was perfect. It wasn’t too salty or sweet. The soba noodles were a wee bit clumpy after cooking them and rinsing them in cold water. I added a little bit of oil to loosen them up but maybe I needed more. But all in all, I really enjoyed it! It didn’t take long to prepare either! That’s always a bonus.

    - wanderer on July 30, 2013 Reply
  • I love coming home and making this. I always make to much so I can have for lunch the next day. Sometimes I mix up the veg. but other then that it is a great recipe.

    - patricia Barna on March 9, 2013 Reply
  • Made this yesterday….my husband said he could eat it every day for the rest of his life, so I’d say it was a delicous success!

    - Sue on January 28, 2013 Reply
  • I’m usually not crazy about peanut butter in dressing, so I took a chance and left it out – it was great!

    - Dorothea on October 2, 2012 Reply
  • Oh yummy! I loved this, and my husband finished off the leftovers before he went to bed. Wouldn’t change a thing.

    - Nicki Howerton on October 2, 2012 Reply
  • We thought this was delicious – even better the second day after the flavors marinated together more. We added sugar snap peas and edamame. The one thing I may do differently is use another shaped pasta – with the spaghetti I was either getting a mouthful of noodles or just the goodies. Might try a bowtie.

    - Shelley Thomas on June 21, 2012 Reply
  • I made this over the weekend for some friends and instead of chicken, I used tofu instead. It was very tasty! Everyone loved it! :)

    - Janet on April 30, 2012 Reply
  • My family loves this dish!

    - Terri on March 1, 2012 Reply
  • Congrats on your new column!

    - Beautiful1000000 on July 25, 2011 Reply
  • Where’s the recipe for this?

    - Raj on July 23, 2011 Reply
  • Congratulations on your new column. So look forward to reading it. You are off to an awesome start from the looks of this featured dish. Thank you.

    - Karen on July 21, 2011 Reply
  • Congrats on the new column. I saw it yesterday. The recipe looks good and the dressing is similar to your Asian ginger/peanut slaw recipe which I have made at least 4 times this summer for various parties. It’s always a hit.

    - Danita on July 21, 2011 Reply
  • That’s exciting! I love entree salads and will look forward to reading your ideas at Serious Eats. Congrats!

    - Kath on July 21, 2011 Reply
  • Congratulations on your new writing adventure! Is there anything as nice to eat as a salad?
    I love love Asian. I love Chicken. I love Noodles. I love Ginger-Peanut Dressing. I guess I will have to try this recipe!

    - Tracy Wood on July 21, 2011 Reply
  • wow this looks yummy!

    - estherpalermo on July 21, 2011 Reply

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