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Cold Sesame Noodles with Chicken and Cucumbers

Cold Sesame Noodles with Chicken and Cucumbers

Photo: Photo: Randy Mayor; Styling: Jan Gautro

Prep time 30 mins

6 servings (serving size: about 1 cup noodle mixture, 1 tablespoon onions, and 1 1/2 teaspoons peanuts)

Dig into a simple pasta toss loaded with chicken, cucumbers, and peanuts.


  • 8 ounces uncooked dried udon noodles
  • 1/4 cup rice vinegar
  • 2 tablespoons dark sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 2 teaspoons sambal oelek or chile paste with garlic
  • 1/2 teaspoon bottled ground fresh ginger
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 medium cucumbers, halved lengthwise and sliced
  • 6 tablespoons chopped green onions
  • 3 tablespoons chopped dry-roasted peanuts

Nutrition Information

  • calories 302
  • fat 9.2 g
  • satfat 1.4 g
  • monofat 3.3 g
  • polyfat 2.8 g
  • protein 21.5 g
  • carbohydrate 32.6 g
  • fiber 3.1 g
  • cholesterol 40 mg
  • iron 2.3 mg
  • sodium 301 mg
  • calcium 34 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

  2. Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.

  3. Wine note: Floral, zippy white wines from Argentina, like the 2007 Alamos Torrontes ($10), pair incredibly well with Asian-inspired dishes. -Gary Vaynerchuck

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit