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Sesame Ginger Chicken Noodle Salad

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Total Time 18 minutes
Servings: 1
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 120 g cooked shredded chicken breast
  • 80 g dry rice noodles
  • 1/2 cup shelled edamame thawed if frozen
  • 1/3 cup shredded carrot
  • 1/3 cup cucumber julienned or thinly sliced
  • 1 green onion stalk sliced thin
  • 1 tsp sesame seeds
  • For the dressing: 1 tbsp low-sodium soy sauce 1 tsp sesame oil, 1 tsp rice vinegar, 1/2 tsp honey, 1/4 tsp grated fresh ginger, 1/4 tsp garlic powder
  • Optional: a pinch of chili flakes and a squeeze of lime to finish

Method
 

  1. Cook the rice noodles according to package directions — usually 3–4 minutes in boiling water. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
  2. Make the dressing: whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, and garlic powder in a small bowl until fully combined.
  3. In a large bowl, combine the cooled rice noodles, shredded chicken, edamame, shredded carrot, and cucumber.
  4. Pour the dressing over the bowl and toss thoroughly to coat everything evenly.
  5. Taste and adjust — a little more rice vinegar sharpens it, more sesame oil deepens it.
  6. Transfer to a serving bowl and top with sliced green onion and sesame seeds.
  7. Add chili flakes and a squeeze of lime if using.
  8. Serve immediately or refrigerate — the flavours deepen after 20–30 minutes in the fridge.

Notes

Rice noodles are one of the cheapest noodle options available and cook in minutes without requiring a large pot of boiling water. Rinsing them in cold water immediately after cooking stops the cooking process and prevents them from clumping into a solid mass, which is the most common mistake with rice noodles. Frozen edamame is both cheaper than fresh and keeps for months in the freezer — thaw only what you need each time by running warm water over it for a minute.