Chicken with Vegetables & Cold Noodles

This chicken noodle dish can be eaten cold or warm.  This comes together very quickly even though there are several steps to the reicpe. While the chicken is cooking, you get everything else cooked & then mix it all together & enjoy!

I came home from a day out doing errands & decided I wanted to make this for dinner. My chicken breasts were frozen so I just defrosted them in the microwave. The recipe calls for the chicken to be marinated for an hour,  but I did not really have that much time, so I just marinated it until I was ready cook it. I quickly made the marinade & put the chicken breasts into a ziplock bag & popped it into the fridge. Then I cut up the vegetables so they would be ready to cook when I was. Murray came home & cooked the chicken breasts on the BBQ but if you don’t have help…I would make the noodles & vegetables first, then make the chicken. The chicken can go into this salad warm.

The recipe calls for spaghetti as the noodle but I had brown rice ramen noodles in my cupboard from Costco so I used those..really quick & easy to make & we like them!

The flavour is outstanding in this dish & I intend to use the salad dressing recipe on other asian inspired salads.

The recipe is from The Nosher, where I get a lot of recipes!

Chicken with Vegetables & Noodles


Marinade for the chicken

3 tbsp rice vinegar

3 tbsp soy sauce

1/4 cup sesame oil

2 tbsp maple syrup

2 garlic cloves, minced

4 chicken breasts, boneless & skinless

Salad Ingredients:

1/2 of a small purple cabbage, sliced thinly

1 large carrot, cut into thin julienne slices

1 red pepper, thinly sliced

2 tbsp oil

2 ramen cakes….I used the brown rice ramen from Costco…the original recipe calls for 1 pound of spaghetti so use any noodle you like!

2 green onions, sliced *** some of this is for the garnish

2 tbsp toasted sesame seeds for garnish

Dressing for the salad

2 garlic cloves, minced

1 tsp fresh ginger, minced

1/2 tsp salt

2 tbsp honey

3 tbsp sesame oil

5 tbsp rice vinegar

2 tbsp soy sauce


  1. Mix the marinade ingredients, the rice vinegar, soy sauce, sesame oil, maple syrup, garlic cloves together in a bowl. Set aside about 1/4 cup of marinade to baste the chicken with when you cook it
  2. Put your chicken breasts into a ziplock bag & pour the marinade ingredients in the bag & move the chicken pieces around in the marinade so that the chicken is completely covered in the marinade. Put into the fridge & marinade for up to an hour.
  3. While the chicken is in the fridge, make the vegetables. Saute the carrot, red cabbage & red pepper together until tender crisp. Set aside.
  4. Cook the noodle as directed for the type of noodle you are using. Set aside
  5. Make the salad dressing: Put the garlic, ginger, salt, honey, sesame oil, rice vinegar & soy sauce in a  small saucepan & bring to a slight boil, lower the heat & simmer until a bit thickened & the ingredients are well combined. Set aside.

    Now, cook your chicken Take the chicken out of the bag & discard the marinade. We BBQ’d it, but you can use a grill pan or saute pan if you want. Cook the chicken until completely cooked through.  Baste the chicken with the marinade that you kept aside. *** if you want, you could put the chicken breasts in the oven to cook while you are preparing the rest of this dish…if its raining..or you don’t want to BBQ…just make sure it isn’t over-cooked.

    When the chicken is cooked set it aside to cool while you put the salad together. When you can handle the chicken, shred it or cut it up into bite size pieces. *** I cut it up into pieces.

    Using a large bowl, put this all together

    Noodles first, then the cooked vegetables. Next add the chicken. Dress with the salad dressing & add 1 of the cut up green onions; Mix it all togehter & garnish with the other sliced green onion & the sesame seeds


    Cooked chicken


3 Comments Add yours

  1. chefkreso says:

    Love the marinade you used for the chicken! 😀

  2. Thanks!!! Let me know if you try it!