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Easy Creamy Cold Sesame Noodle Salad Recipe with Edamame and Chicken

creamy cold sesame noodle salad - featured image
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A refreshing and comforting cold noodle salad featuring a creamy sesame dressing, tender chicken, and fresh edamame. Perfect for quick meals, potlucks, or meal prep.

Ingredients

Scale
  • 8 ounces (225 g) spaghetti or Asian wheat noodles
  • 2 boneless, skinless chicken breasts (about 12 ounces / 340 g), cooked and thinly sliced
  • Salt and pepper for seasoning
  • 1 cup (150 g) shelled edamame, cooked and cooled (frozen works great)
  • 1 medium carrot, julienned or shredded
  • 2 green onions, thinly sliced
  • 3 tablespoons creamy peanut butter (natural, unsweetened preferred)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon grated fresh ginger (optional)
  • 1 garlic clove, minced
  • 2 to 3 tablespoons warm water (to thin dressing)
  • Optional garnishes: toasted sesame seeds, fresh cilantro, chopped peanuts

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of spaghetti or similar noodles. Cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the noodles. Toss with a little sesame oil or neutral oil to keep them from clumping. Set aside.
  2. Season the chicken breasts with salt and pepper. In a lightly oiled skillet over medium heat, cook the chicken for 5-7 minutes per side until no longer pink inside and juices run clear. Let rest for 5 minutes, then slice thinly against the grain. (Rotisserie chicken can be used as a shortcut.)
  3. If using frozen shelled edamame, boil or steam according to package directions, about 3-5 minutes. Drain and rinse with cold water to cool.
  4. In a medium bowl, whisk together 3 tablespoons creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon honey, minced garlic, and grated ginger if using. Gradually add 2-3 tablespoons warm water to thin the dressing until smooth and pourable but still thick enough to cling to noodles.
  5. In a large serving bowl, toss the cooled noodles with the dressing until well coated. Add the sliced chicken, edamame, julienned carrot, and sliced green onions. Toss gently to combine all ingredients evenly.
  6. Sprinkle toasted sesame seeds and chopped peanuts or fresh cilantro on top if desired. Serve chilled or at room temperature.
  7. If preparing ahead, keep the dressing separate until ready to serve, then toss together to maintain noodle texture.

Notes

Rinse noodles under cold water after cooking to stop further cooking and prevent mushiness. Keep dressing separate if preparing ahead to maintain noodle texture. Adjust soy sauce and honey to taste depending on peanut butter brand. Rotisserie chicken can be used to save time. For gluten-free, use rice or shirataki noodles and tamari instead of soy sauce.

Nutrition

Keywords: cold noodle salad, sesame noodle salad, creamy sesame dressing, edamame salad, chicken noodle salad, easy dinner, healthy lunch, gluten-free option, dairy-free, peanut butter dressing

Find it online: https://breezybake.com/easy-creamy-cold-sesame-noodle-salad-recipe-with-edamame-and-chicken/