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Chicken and Sesame Noodle Salad

Course Main Course
Cuisine Chinese
Keyword Dairy Free, Healthy Heart Recipe, Lactose Free, Low Cholesterol, Low Potassium, Shellfish Free, Suitable for Diabetics
Prep Time 20 minutes
Cook Time 5 minutes
Servings 6
Author Lead Cook - Susan Wilks


  • 300 g dried medium egg noodles
  • 1 tbs sesame oil
  • 300 g cooked chicken breast
  • 2 carrots 150g
  • 2 sticks celery 150g
  • 1 bunch spring onions approx 6
  • 1 small cucumber 150g


  • 4 tbs tahini 100g
  • 1 tbs sesame oil
  • 2 tbs light soy sauce
  • 1 tbs vinegar white wine / cider
  • 1 tsp sugar
  • 1/2 tsp chilli powder
  • 100 ml chicken stock


  • Boil the noodles and drain, rinsing with cold water. Toss in a bowl with the sesame oil then set aside.
  • Cut the cooked chicken breast into 2 cm strips and put in a pan with just enough water to cover. Slowly simmer for 10/15 minutes until cooked. Cool then pull into shreds.
  • Julienne the carrot, celery and spring onion into 5cm long fine strips. Bring a large pan of water to the boil and add the carrot and celery and cook for 1 minute then add the spring onion for a further 20 seconds. Drain then refresh in cold water. Pat dry and combine with the chicken.
  • Peel the cucumber and cut into 5cm long julienne strips. Add to the chicken and other vegetables.
  • Mix the sauce ingredients together then add to the rest of the ingredients and stir well before serving.