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Cold Sesame Noodle Salad Recipe Easy Spicy Peanut Sauce with Chicken

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A quick and easy cold noodle salad featuring tender chicken, fresh veggies, and a creamy, spicy peanut sauce. Perfect for warm weather and ready in under 30 minutes.

Ingredients

Scale
  • 8 oz (225g) spaghetti or Chinese egg noodles (linguine as substitute)
  • 2 boneless, skinless chicken breasts (about 12 oz / 340g), thinly sliced
  • 1 tablespoon vegetable oil (for cooking chicken)
  • ½ cup creamy peanut butter (natural recommended)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1–2 teaspoons Sriracha or other chili sauce
  • 1 tablespoon honey or maple syrup
  • 2 garlic cloves, minced
  • ½ cup warm water (to thin sauce)
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber (seeds removed)
  • 3 green onions, sliced thinly
  • 2 tablespoons toasted sesame seeds (for garnish)
  • Fresh cilantro leaves (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225g) noodles and cook according to package instructions until just al dente (6-8 minutes). Drain and rinse under cold water to stop cooking and cool noodles completely. Toss gently with a drizzle of sesame oil to prevent sticking.
  2. While noodles cook, heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season thinly sliced chicken breasts lightly with salt and pepper. Cook chicken in batches if needed, about 3-4 minutes per side, until golden and cooked through. Remove from heat and let rest a few minutes before slicing into bite-sized pieces.
  3. In a medium bowl, combine ½ cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1-2 teaspoons Sriracha, 1 tablespoon honey, and 2 minced garlic cloves. Whisk together, slowly adding about ½ cup warm water until sauce reaches smooth, pourable consistency. Adjust heat or sweetness as desired.
  4. Add shredded carrots, sliced cucumber, and green onions to cooled noodles. Pour peanut sauce over noodles and toss well to coat. Add sliced chicken on top and gently fold in.
  5. Sprinkle toasted sesame seeds and fresh cilantro leaves on top just before serving. Serve chilled or at room temperature. Optionally chill for 15 minutes before serving.

Notes

Warm peanut butter slightly if stiff to ease whisking. Rinse noodles with cold water immediately after cooking to prevent mushiness and help sauce cling better. Cook chicken in thin slices for even cooking. Adjust Sriracha to control spice level. For gluten-free, use tamari and rice noodles. For nut-free, substitute sunflower seed butter and double sesame oil.

Nutrition

Keywords: cold sesame noodle salad, spicy peanut sauce, chicken noodle salad, easy noodle salad, Asian noodle salad, peanut sauce recipe, quick dinner, healthy lunch

Find it online: https://sweetstirring.com/cold-sesame-noodle-salad-recipe-easy-spicy-peanut-sauce-with-chicken/