Sesame, Edamame & Chicken Noodle Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
