Cold Sesame Noodles with Chicken and Cucumbers

Photo: Photo: Randy Mayor; Styling: Jan Gautro

Dig into a simple end-of-summer pasta toss loaded with chicken, cucumbers, and peanuts. We use dried udon noodles; if using fresh noodles, you'll need about 11 ounces.

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

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Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 9.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.8g
  • Protein: 21.5g
  • Carbohydrate: 32.6g
  • Fiber: 3.1g
  • Cholesterol: 40mg
  • Iron: 2.3mg
  • Sodium: 301mg
  • Calcium: 34mg


  • 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


  1. 1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
  2. 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

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