Chinese Rice Noodle Salad with Cucumber and Chicken Recipe
This chilled rice noodle salad with cucumber and chicken is an ideal dish for warm days. In China, such light, cold noodle dishes are popular in summer – they are filling but not heavy. The dressing is lightly sour, sesame-based, with a hint of garlic, and the cucumber adds a pleasant crunch.
This salad combines the lightness of Chinese-style cold noodles with a refreshing crunch from cucumber and carrot, all tied together with a fragrant sesame-garlic dressing. It is satisfying yet not heavy, making it perfect for hot days or as a make-ahead lunch.
Chef's tips
Do not overcook the chicken so it stays juicy and easy to shred. Rinsing the rice noodles in cold water is important to stop the cooking and prevent clumping. Adjust the level of chili to your heat tolerance – the salad should be pleasantly spicy, not overwhelming.
How to serve
Serve in deep bowls, topped with extra toasted sesame seeds and a drizzle of chili oil for those who like more heat. It pairs well with iced green tea or jasmine tea. For a more substantial meal, add blanched green beans or thinly sliced bell pepper.
Ingredients
- chicken breast - 250 g
- rice noodles - 150 g
- fresh cucumber long, greenhouse - 1 piece
- carrot cut into thin matchsticks - 1 piece
- soy sauce - 3 tablespoons
- rice vinegar or apple cider vinegar - 2 tablespoons
- sesame oil - 1.5 tablespoons
- garlic finely chopped - 2 cloves
- sugar - 1 teaspoon
- chili flakes or chili oil amount to taste - 0.5 teaspoons
- sesame seeds toasted - 1 tablespoon
- salt for cooking the chicken and seasoning
Preparation
- Place the chicken breast in a small pot and cover with water so it is completely submerged. Add a pinch of salt. Bring to a boil, reduce the heat, and simmer gently for 12–15 minutes, until the meat is cooked through.
- Remove the cooked chicken from the water and set aside to cool. Then shred the meat into thin strips using your fingers or a fork.
- Place the rice noodles in a bowl and cover with boiling water. Let stand for 5–7 minutes (or according to the package instructions) until softened. Drain and rinse with cold water to keep them from sticking.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft, seedy center with a teaspoon, and cut the rest into thin matchsticks.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar, chopped garlic, and chili flakes or chili oil. Stir until the sugar dissolves.
- In a large bowl, combine the rice noodles, shredded chicken, cucumber, and carrot. Pour over the dressing and mix thoroughly so everything is well coated.
- Sprinkle the salad with toasted sesame seeds. Taste and adjust the seasoning with salt, vinegar, or chili if needed.
- Refrigerate the salad for at least 15 minutes to chill and allow the flavors to develop. Serve cold.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem zamieszaj i ewentualnie dodaj odrobinę świeżego octu lub sosu sojowego, bo makaron wchłania sos.
