The first time I posted this recipe for Cold Chicken Noodle Salads was in 2017 & I continue to love it! I have updated it a bit!
This dish can be eaten cold or warm (we prefer it cold) This comes together very quickly even though there are several steps to the recipe. While the chicken is marinating you get everything else cooked & then mix it all together & enjoy!
Marinade the chicken for at least an hour. Then you can grill the chicken on the BBQ, use a grill pan or bake the chicken in the oven. Discard the marinade that the chicken has been in. The veg ingredients are thinly sliced purple cabbage, a red pepper & a carrot which are gently sautéed & added to the cooked noodles with a delicious dressing.
The original recipe uses 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! I have used spaghetti and it is great too! Soba noodles would work well here as well.
The flavor is outstanding in this Cold Chicken Noodle Salad. I intend to use the salad dressing recipe on other asian inspired salads.
Easy to make your own by substituting the chicken breast with boneless thighs. If you do not want to make this with chicken you can use Tofu in the marinade if you want!
The recipe is from The Nosher, but I have made a few changes!
Here is the recipe
Marinade for the chicken
3 tbsp rice vinegar
3 tbsp soy sauce
1/4 cup sesame oil
2 tbsp maple syrup
1/2 – 1 tsp garlic powder
4 chicken breasts, boneless & skinless ___ use boneless thighs if you prefer!
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! OR use 1 box of spaghetti
2 green onions, sliced *** some of this is for the garnish
2 tbsp toasted sesame seeds for garnish
Dressing for the salad
1/2 tsp garlic powder
1/2 tsp powdered ginger
1/2 tsp salt
2 tbsp honey
3 tbsp sesame oil
5 tbsp rice vinegar
2 tbsp soy sauce
- Mix the marinade ingredients …. the rice vinegar, soy sauce, sesame oil, maple syrup, garlic powder together in a bowl. Set aside about 1/4 cup of marinade to baste the chicken with if you are grilling the chicken
- Put your chicken breasts into a ziplock bag & pour the marinade 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 for up to an hour.
- While the chicken is in the fridge, make the vegetables. Saute the carrot, purple cabbage & red pepper together until tender crisp. Set aside.
- Cook the noodles as directed for the type of noodle you are using. Drain & set aside
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
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, add the 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