Sesame, Edamame & Chicken Noodle Salad Recipe

Introduction

This Sesame, Edamame & Chicken Noodle Salad is a delicious and nutritious meal perfect for lunch or a light dinner. It combines tender shredded chicken, crunchy vegetables, and wholewheat noodles tossed in a flavorful sesame dressing. Quick to prepare and satisfying, it’s a great way to enjoy a balanced dish with an Asian-inspired twist.

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

1. Step 1: Boil the kettle. Remove the skin from the cooked chicken legs, shred the meat, and discard the bones. Set the chicken aside.
2. Step 2: In a large pan, toast the sesame seeds over medium heat for about 1 minute until golden and fragrant. Transfer the toasted seeds into a large bowl that will fit the noodles later.
3. 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. During the last 2 minutes of cooking, add the frozen edamame beans and broccoli florets to the pan.
4. Step 4: While the noodles and vegetables cook, whisk together the tahini, sesame oil, honey, soy sauce, and rice wine vinegar in the bowl with the toasted sesame seeds.
5. Step 5: Drain the noodles, edamame, and broccoli, reserving a cup of the cooking water. Rinse under cold water to cool, then drain again.
6. Step 6: 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—the sauce will thicken as it cools.
7. Step 7: Serve immediately or transfer to containers and chill until ready to eat.

Tips & Variations

• Swap chicken legs for grilled chicken breast or tofu to suit your preference.
• Add chopped spring onions or fresh coriander for extra freshness and flavor.
• Use udon or soba noodles instead of wholewheat noodles for a different texture.
• Toast the sesame seeds gently to avoid burning, which can cause bitterness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving. This salad tastes best chilled but can be enjoyed at room temperature. Avoid freezing as the texture of the noodles and vegetables may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or leftover chicken for this recipe?

Yes, pre-cooked or leftover chicken works perfectly here. Just shred it before adding to the salad to ensure even mixing with the dressing.

Is it possible to make this salad ahead of time?

Absolutely. Prepare the salad and store it in the fridge for up to 2 days. The flavors will develop further, but keep any delicate toppings separate until ready to serve to maintain freshness.

Sesame, Edamame & Chicken Noodle Salad Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

A vibrant and nutritious Sesame, Edamame & Chicken Noodle Salad featuring tender shredded chicken, wholewheat noodles, and crunchy vegetables, all tossed in a savory tahini and sesame oil dressing. Perfect for a light lunch or make-ahead meal with a delightful Asian-inspired flavor profile.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein

• 2 chicken legs, cooked

Vegetables & Noodles

• 160g frozen edamame beans
• 160g long-stemmed broccoli, cut into small florets
• 4 wholewheat noodle nests

Seeds & Sauces

• 1½ tbsp sesame seeds
• 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.
2. Toast sesame seeds: Heat a large pan over medium heat, add the sesame seeds, and toast them for about 1 minute until golden and fragrant. Immediately transfer the toasted seeds into a large bowl that will be big enough to hold the noodles and other ingredients.
3. Cook noodles and vegetables: Fill the same pan with boiling water from the kettle and bring back to a boil. Add the wholewheat noodle nests and cook according to the package instructions. During the last 2 minutes of cooking, add the frozen edamame beans and broccoli florets to the pan to cook together.
4. Make the dressing: While the noodles and vegetables cook, combine the tahini, sesame oil, honey, low-sodium soy sauce, and rice wine vinegar into the bowl with toasted sesame seeds. Stir well to create a smooth sauce.
5. Drain and cool noodles: Drain the noodles, edamame, and broccoli, reserving a cup of the cooking water. Rinse the noodles under cold water to stop the cooking and cool them down, then drain thoroughly again.
6. Assemble the salad: Toss the cooled noodles, edamame, broccoli, and shredded chicken through the sesame dressing. Add a splash of the reserved cooking water to loosen the sauce and help it coat the noodles evenly; the dressing will thicken as it cools.
7. Chill and serve: Transfer the salad to containers and chill until ready to eat, or serve immediately if desired.

Notes

• Use low-sodium soy sauce to reduce salt content in the salad.
• Shredded chicken can be substituted with cooked tofu to make the dish vegetarian.
• For extra crunch, sprinkle additional toasted sesame seeds on top before serving.
• This salad keeps well in the fridge for 2 days, making it perfect for meal prep.
• If frozen edamame is unavailable, fresh or frozen peas can be substituted.

Keywords: sesame noodle salad, chicken noodle salad, edamame salad, tahini dressing, Asian chicken salad, healthy noodle salad