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Cold Udon Noodle Salad with Chicken and Crispy Chilli Oil Recipe

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4.3 from 55 reviews

This Cold Noodle Salad with Chicken is a refreshing and flavorful dish combining tender shredded chicken, chilled udon noodles, crisp cucumber, and a vibrant tahini-based dressing enhanced with crispy chili oil and soy sauce. Topped with toasted sesame seeds and spring onions, it makes a perfect light lunch or dinner, balancing creamy, spicy, and savory notes effortlessly.

Ingredients

Salad Ingredients

  • 1 cucumber
  • Salt, to taste
  • 400 g udon noodles
  • 3 spring onions, finely sliced
  • 4 cooked chicken thighs, shredded

Dressing Ingredients

  • 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

To Serve

  • 2 tbsp sesame seeds, toasted

Instructions

  1. Prepare the Cucumber: Peel the cucumber if desired, then slice it into thin strips or rounds. Sprinkle with a pinch of salt and set aside to draw out excess water, ensuring a crisp texture in the salad.
  2. Cook the Udon Noodles: Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions, typically about 8-10 minutes, until tender but still slightly chewy. Drain and rinse under cold water to stop cooking and cool the noodles.
  3. Mix the Dressing: In a bowl, whisk together the tahini, crispy chili oil, light soy sauce, rice wine vinegar, and runny honey until smooth and well combined. Adjust seasoning to taste, adding more chili oil if you prefer a spicier dressing.
  4. Combine the Salad: In a large mixing bowl, toss the cooled udon noodles with the shredded chicken, sliced spring onions, and cucumber. Pour over the prepared dressing, mixing gently but thoroughly so that everything is evenly coated.
  5. Serve: Transfer the salad to serving plates or a large bowl. Drizzle with extra crispy chili oil if desired, and sprinkle generously with toasted sesame seeds for added crunch and nuttiness.

Notes

  • For a vegetarian version, substitute chicken thighs with tofu or tempeh.
  • You can prepare this salad in advance and refrigerate it for up to 2 days; just add the sesame seeds and drizzle the chili oil before serving to maintain freshness.
  • If you don't have udon noodles, thick rice noodles or soba noodles can be used as an alternative.
  • Adjust the sweetness and saltiness of the dressing according to your taste preference.

Find it online: https://recipethrive.com/cold-udon-noodle-salad-with-chicken-and-crispy-chilli-oil-recipe/