Name: Cold Udon Noodle Salad with Chicken and Crispy Chilli Oil Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 cucumber; Salt, to taste; 400 g udon noodles; 3 spring onions, finely sliced; 4 cooked chicken thighs, shredded; 2 tbsp tahini; 1 tbsp crispy chili oil, plus more to drizzle; 1 tbsp light soy sauce; 1 tsp rice wine vinegar; 1 tsp runny honey; 2 tbsp sesame seeds, toasted

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If you love meals that are bursting with vibrant flavors and that quick chill factor, you're going to adore this Cold Udon Noodle Salad with Chicken and Crispy Chilli Oil Recipe. This dish perfectly balances tender shredded chicken, cool refreshing cucumber, and chewy udon noodles, all tied together with a spicy, nutty dressing featuring tahini and crispy chilli oil. It’s like a flavor party in every bite, refreshing enough for a hot day but satisfying enough to leave you feeling happily full. Trust me, once you try this salad, it’ll be your go-to whenever you want something light, flavorful, and absolutely crave-worthy.

Ingredients You'll Need

The image shows shredded green cucumber with salt sprinkled on top, placed in a metal fine mesh strainer. The strainer sits over a clear glass bowl that collects the greenish water dripping from the cucumber. The setup is on a white marbled surface, and the textures of the cucumber are fresh and moist with small bits of dark green skin visible among the pale green shreds. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is half the magic of this recipe. Each element is simple yet essential, bringing its own unique texture, flavor, and color to the final dish. These ingredients are easy to find but when combined, they create a truly memorable Cold Udon Noodle Salad with Chicken and Crispy Chilli Oil Recipe.

Cucumber: Adds a crisp, refreshing crunch that balances the heat and richness.
Salt: Essential for seasoning each component and elevating the overall flavor.
Tahini: Brings a creamy, nutty base to the dressing that complements the noodles perfectly.
Crispy chilli oil: Provides spicy, smoky heat along with a wonderful texture contrast.
Light soy sauce: Offers a cozy salty umami depth that ties the salad together.
Rice wine vinegar: Adds a mild tanginess that keeps the flavors bright and lively.
Runny honey: Softens the heat and acidity with a subtle touch of sweetness.
Udon noodles (400 g): Thick and chewy, they’re the hearty base of this salad.
Spring onions: Finely sliced for a mild onion burst and bright green color.
Cooked chicken thighs: Shredded to juicy perfection, adding protein and richness.
Sesame seeds (toasted): A final nutty crunch that finishes the dish beautifully.

How to Make Cold Udon Noodle Salad with Chicken and Crispy Chilli Oil Recipe

Step 1: Prepare the Cucumber

Begin by washing the cucumber thoroughly and slicing it thinly to maximize its crispiness. Sprinkle with a touch of salt and let it sit for about 10 minutes to draw out any excess water—this keeps your salad from getting soggy and intensifies the crunch.

Step 2: Cook and Chill the Udon Noodles

Boil the udon noodles according to package instructions until just tender. Once cooked, drain and rinse them under cold water immediately to stop the cooking process and to cool them down. This is key for that refreshing chilled texture you want in your Cold Udon Noodle Salad with Chicken and Crispy Chilli Oil Recipe.

Step 3: Make the Dressing

In a small bowl, whisk together tahini, crispy chilli oil, light soy sauce, rice wine vinegar, runny honey, and a pinch of salt. The mixture should be smooth and well combined. This dressing is the heartbeat of the salad, marrying creamy, spicy, salty, tangy, and sweet all in one luscious sauce.

Step 4: Combine the Salad

In a large bowl, toss the chilled noodles with the shredded chicken, sliced spring onions, and prepped cucumber. Pour over the dressing and gently mix to coat everything evenly with that delicious sauce.

Step 5: Final Touches

Sprinkle toasted sesame seeds generously over the top and drizzle a little extra crispy chilli oil if you want an added kick. Give a gentle toss to distribute the sesame seeds, then your Cold Udon Noodle Salad with Chicken and Crispy Chilli Oil Recipe is ready to serve.

How to Serve Cold Udon Noodle Salad with Chicken and Crispy Chilli Oil Recipe

A close-up view of a white bowl filled with thick, creamy noodles mixed with small pieces of browned meat and green vegetables, likely scallions or herbs, spread evenly throughout. The noodles are coated in a light sauce, giving them a slightly shiny texture. The dish is topped with a generous sprinkle of toasted sesame seeds, adding a textured, golden-brown layer on top. A gold fork is stuck into the noodles, lifting some strands, with the tines partially visible. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the dish even more, consider adding fresh herbs like cilantro or mint for extra brightness. A wedge of lime on the side can also add a fresh citrus zing when squeezed just before eating.

Side Dishes

This salad shines alone but pairs wonderfully with light sides like steamed edamame, pickled radish, or even a simple miso soup. Together, these keep the meal balanced without overpowering the core salad flavors.

Creative Ways to Present

Serve the salad in beautiful shallow bowls to show off its colorful layers, or present it in large lettuce leaves for a hand-held wrap version perfect for casual gatherings. You could also pile it atop a bed of mixed greens for a heartier salad experience.

Make Ahead and Storage

Storing Leftovers

Any leftovers go into an airtight container and stay fresh for up to two days in the refrigerator. Be sure to keep the dressing separate if possible to prevent the noodles and cucumber from getting mushy.

Freezing

This salad is best enjoyed fresh and does not freeze well because the noodles and cucumber will become watery and lose their texture upon thawing.

Reheating

Since this dish is designed to be enjoyed cold, reheating is not recommended. Just give it a good stir out of the fridge before serving again for the best flavor and texture.

FAQs

Can I use different noodles for this salad?

Absolutely! While udon noodles offer that wonderful chewy texture perfect for this recipe, you can substitute with soba or rice noodles depending on your preference. Just keep in mind cooking times may vary.

Is this recipe spicy for kids?

The crispy chilli oil adds a pleasant heat but it can easily be adjusted. You can reduce the amount or serve it on the side so everyone customizes their own level of spice.

Can I make this salad vegetarian?

Yes! Simply skip the chicken and add tofu or extra crunchy vegetables like bell peppers or carrots for a satisfying vegetarian version of the Cold Udon Noodle Salad with Chicken and Crispy Chilli Oil Recipe.

How do I make my own crispy chilli oil?

To make crispy chilli oil, gently fry chili flakes in vegetable oil until fragrant and slightly crispy, then strain to cool. It’s a simple way to add both heat and texture that transforms this salad.

What can I use instead of tahini?

If tahini isn't handy, a smooth peanut butter or almond butter can create a similar creamy and nutty dressing base with a small adjustment to taste.

Final Thoughts

This Cold Udon Noodle Salad with Chicken and Crispy Chilli Oil Recipe is a true delight that brings together simple ingredients into an exciting, flavorful meal perfect for any occasion. It’s refreshing, packed with texture and flavor, and easy enough to whip up anytime you want something a little special but fuss-free. Give this a try and watch it become a regular in your recipe rotation—you’ll fall in love with every bite!

Ingredients You'll Need