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.
These types of rice noodle salads are popular in China as cold street food dishes, sold from large bowls and individually seasoned with chili and vinegar. The chicken version is a more filling, “meal-style” variation built on the same flavor profile.
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.
Why this version works
- Gently poaching the chicken in barely simmering water yields juicy meat that’s easy to pull into fine shreds.
- Rinsing the noodles in cold water and draining them very thoroughly prevents them from sticking together and watering down the dressing.
- Lightly salting and squeezing the cucumber reduces excess moisture in the vegetables, so the dressing stays concentrated even after a few hours.
- The dressing is carefully balanced: saltiness from soy sauce, vinegar’s acidity, a touch of sweetness, and chili heat all remain vivid even after chilling.
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
- Rinse the chicken breast, pat dry, and place in a small pot. Cover with cold water so the meat is fully submerged, add a pinch of salt and, optionally, a piece of ginger or a slice of onion for a delicate aroma.
- Bring the water with the chicken to a boil, then reduce the heat so the surface just gently simmers. Cook for 12–15 minutes, until the thickest part of the meat is no longer pink and the juices run clear, not milky, when cut.
- Remove the cooked chicken from the pot and let it cool completely so it doesn’t burn your hands or release too many juices. Then shred the meat into thin strips with your fingers or separate it with a fork – properly cooked fibers will be tender and won’t fray into dry threads.
- Place the rice noodles in a large bowl and cover with boiling water so they are fully submerged. Leave for 5–7 minutes (or as directed on the package), until the strands soften and become flexible but still springy and offering slight resistance when bitten.
- Drain the noodles in a colander and immediately rinse under cold water, gently separating the strands with your fingers so they don’t stick together. Leave for a few minutes to drain very well; when you shake the colander, no streams of water should still be running off.
- Wash the cucumber, cut it in half lengthwise, and scoop out the soft, seedy core with a teaspoon. Cut the rest into thin matchsticks, sprinkle lightly with salt, and leave for 5–10 minutes until droplets of juice appear on the surface, then gently squeeze them out with your hands or using paper towels.
- Peel the carrot and cut it into thin matchsticks or grate on the coarse side of a box grater. Finely chop the garlic or press it through a garlic press so there are no large, harsh chunks in the dressing.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar, garlic, and chili flakes or chili oil. Stir until the sugar is fully dissolved and the dressing is smooth and slightly thickened; taste and add more vinegar or chili if needed.
- In a large bowl, combine the well-drained noodles, shredded chicken, cucumber, and carrot. Pour in the dressing and mix very thoroughly with your hands or tongs, lifting the noodles up as you go, until everything is evenly coated and there’s no “puddle” of dressing left at the bottom.
- Toast the sesame seeds in a dry pan over medium heat for 1–2 minutes, until lightly golden and intensely nutty in aroma, then immediately transfer them off the pan. Sprinkle them over the salad, give it a brief mix, and chill in the fridge for at least 15 minutes to let the flavors meld.
- Serve the salad well chilled straight from the fridge; toss before serving and, if needed, adjust the seasoning with a little soy sauce, vinegar, or chili if the noodles have absorbed a lot of the flavor and the salad seems too mild.
Storage
No storage information available for this dish.
This recipe is inspired by simple Chinese cold noodle dishes that are often sold as street food in summer. I love how quickly it comes together and how well it keeps in the fridge – it tastes even better after a short rest, when the noodles soak up the dressing.
