Korean Rice Noodle Salad with Chicken Recipe
This salad combines delicate rice noodles, juicy chicken and fresh vegetables in a lightly sweet-and-sour dressing. In Korea, similar dishes often appear in summer, when you don’t feel like heavy, hot meals. Rice noodles are light and neutral, so they soak up the soy–sesame dressing beautifully.
A light, refreshing salad inspired by Korean flavors that combines tender rice noodles, juicy chicken and crunchy vegetables in a balanced sweet-and-sour soy–sesame dressing. It’s filling but not heavy, ideal for warm days or as a colorful centerpiece on a party table.
Chef's tips
Cut the vegetables as thinly as possible – this way they mix better with the noodles and absorb more flavor from the dressing. Don’t overcook the rice noodles; they should stay slightly springy. After rinsing them in cold water, drain very well so the dressing doesn’t get watered down.
How to serve
Serve in a large, shallow bowl so the colorful vegetables are clearly visible. Sprinkle with extra sesame seeds and a few rings of fresh chili or more chives. It works well as a light main course or as part of a buffet with other Asian-inspired dishes.
Ingredients
- rice noodles - 200 g
- chicken breast - 250 g
- cucumber - 1 piece
- bell pepper - 0.5 piece
- carrot - 0.5 piece
- chives finely chopped - 3 tablespoon
- soy sauce - 3 tablespoon
- rice vinegar - 2 tablespoon
- sesame oil - 1.5 tablespoon
- honey - 1.5 tablespoon
- garlic - 1 piece
- oil neutral-tasting (e.g. rapeseed or sunflower) - 1 tablespoon
- sesame seeds - 1 tablespoon
- salt - 0.25 teaspoon
- black pepper freshly ground - 0.25 teaspoon
Preparation
- Rinse the chicken breast, pat dry and cut into thin strips. Season with salt and pepper, mix and set aside for a moment.
- Prepare the rice noodles according to the package instructions: usually it is enough to pour boiling water over them for 5–7 minutes until they soften, then drain and rinse with cold water so they don’t stick together.
- Wash the cucumber, cut it lengthwise, remove the soft core with seeds, and cut the rest into thin matchsticks. Core the bell pepper and cut into thin strips. Peel the carrot and cut into very thin matchsticks.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the chicken and fry for 6–8 minutes, stirring, until golden and cooked through. Set aside to cool slightly.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, honey and finely chopped or pressed garlic. Stir until the honey dissolves.
- Toast the sesame seeds in a dry pan over low heat for 2–3 minutes, until fragrant and lightly golden.
- Put the rice noodles, chicken, cucumber, bell pepper and carrot into a large bowl. Pour over the dressing and toss gently but thoroughly so the noodles are well coated.
- Add the chopped chives and toasted sesame seeds, and mix again. Taste and, if needed, season with a little more salt or soy sauce.
- You can serve the salad right away at room temperature or chill it in the fridge for 20–30 minutes to let the flavors meld.
Storage
No storage information available for this dish.
This salad is great for days when you want something quick, fresh and satisfying without turning on the oven. It also travels well in a lunch box – just keep the dressing separate and mix shortly before eating for the best texture.
