Sesame, Edamame & Chicken Noodle Salad Recipe
Introduction
This Sesame, Edamame & Chicken Noodle Salad is a vibrant and satisfying dish that combines tender shredded chicken with crunchy vegetables and a nutty, tangy dressing. It’s a perfect meal for a light lunch or an easy dinner, served chilled or at room temperature.
Ingredients
- 2 chicken legs, cooked
- 1½ tbsp sesame seeds
- 4 wholewheat noodle nests
- 160g frozen edamame beans
- 160g long-stemmed broccoli, cut into small florets
- 1 tbsp tahini
- 2 tbsp sesame oil
- 2 tsp honey
- 1½ tbsp low-sodium soy sauce
- 1 tbsp rice wine vinegar
Instructions
- Step 1: Boil the kettle. Remove the skin from the cooked chicken legs, shred the meat, and discard the bones. Set the shredded chicken aside.
- Step 2: In a large pan, toast the sesame seeds for about 1 minute until golden and fragrant. Transfer them into a large bowl that can hold the noodles later.
- Step 3: Fill the pan with boiling water from the kettle and bring it back to a boil. Add the wholewheat noodles and cook according to the package instructions.
- Step 4: For the last 2 minutes of cooking, add the frozen edamame beans and broccoli florets to the pan to blanch them.
- Step 5: While the noodles and vegetables cook, whisk together the tahini, sesame oil, honey, soy sauce, and rice wine vinegar with the toasted sesame seeds in the large bowl.
- Step 6: Drain the noodles, edamame, and broccoli, reserving about a cup of the cooking water. Rinse briefly under cold water to cool, then drain again thoroughly.
- Step 7: Toss the cooled noodles and vegetables through the sesame dressing along with the shredded chicken. Add a splash of the reserved cooking water to loosen the sauce if needed—it will thicken as it chills.
- Step 8: Transfer the salad to containers and chill until ready to serve, or enjoy it immediately at room temperature.
Tips & Variations
- For extra crunch, add thinly sliced red bell peppers or shredded carrots to the salad.
- If you prefer a spicier flavor, stir in a teaspoon of chili flakes or a dash of sriracha to the dressing.
- Swap wholewheat noodles for rice noodles or soba for a different texture.
- Use cooked shredded turkey or tofu as an alternative to chicken for a variation in protein.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The noodles will absorb the dressing over time, so you may want to add a little extra sesame oil or water when serving to refresh the texture. This salad is best enjoyed cold or at room temperature; avoid reheating as it can affect the textures of the noodles and vegetables.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh edamame instead of frozen?
Yes, fresh edamame can be used; just blanch them briefly until tender before adding to the salad.
Is this salad suitable for meal prep?
Absolutely. This salad holds up well in the fridge and makes an excellent make-ahead meal for lunches or light dinners.
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Sesame, Edamame & Chicken Noodle Salad Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
Description
A vibrant and nutritious sesame, edamame, and chicken noodle salad featuring wholewheat noodles, tender shredded chicken, crunchy broccoli, and toasted sesame seeds, all tossed in a flavorful tahini and soy-based dressing. Perfect for a light lunch or a make-ahead meal.
Ingredients
Chicken and Seeds
- 2 chicken legs, cooked
- 1½ tbsp sesame seeds
Noodles and Vegetables
- 4 wholewheat noodle nests
- 160g frozen edamame beans
- 160g long-stemmed broccoli, cut into small florets
Dressing
- 1 tbsp tahini
- 2 tbsp sesame oil
- 2 tsp honey
- 1½ tbsp low-sodium soy sauce
- 1 tbsp rice wine vinegar
Instructions
- Prepare the chicken: Boil the kettle. Remove the skin from the cooked chicken legs, shred the meat finely, and discard the bones. Set the shredded chicken aside for later use.
- Toast the sesame seeds: In a large pan, toast the sesame seeds over medium heat for about 1 minute until they turn golden and fragrant. Transfer the toasted seeds into a large mixing bowl that will also accommodate the noodles.
- Cook noodles and vegetables: Fill the pan with water from the kettle and bring it back to a boil. Add the wholewheat noodles to the boiling water and cook according to the package instructions. For the last 2 minutes of cooking, add the frozen edamame beans and broccoli florets to the pan to cook together with the noodles.
- Make the dressing: While the noodles and vegetables cook, combine the tahini, sesame oil, honey, low-sodium soy sauce, and rice wine vinegar with the toasted sesame seeds in the bowl. Mix well to create a smooth, flavorful dressing.
- Combine and cool the salad: Once cooked, drain the noodles, edamame, and broccoli, reserving one cup of the cooking water. Rinse the noodles under cold running water to cool and stop further cooking, then drain thoroughly again. Toss the cooled noodles, vegetables, and shredded chicken into the bowl with the dressing. Add a splash of the reserved cooking water as needed to thin the sauce so it evenly coats the noodles; note the sauce will thicken as it cools.
- Chill and serve: Transfer the mixed salad into containers and chill in the refrigerator if not serving immediately. The salad can be served cold or at room temperature for a refreshing meal.
Notes
- Removing the chicken skin before shredding reduces fat and keeps the salad lighter.
- Toast sesame seeds carefully to avoid burning, which can make them bitter.
- Use low-sodium soy sauce to keep the salt content moderate.
- Reserve cooking water helps to adjust the dressing consistency perfectly, ensuring the noodles are evenly coated.
- This salad can be prepped ahead and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Keywords: sesame chicken noodle salad, wholewheat noodles, edamame salad, healthy chicken salad, tahini dressing, broccoli, quick lunch recipe
