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Sesame, Edamame & Chicken Noodle Salad Recipe

★★★★★

4.5 from 71 reviews
  • Author: Cleo
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://cleobrixton.com/sesame-edamame-and-chicken-noodle-salad-recipe/