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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Chef'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

Ratings & Reviews

LARmom's Review

January 24, 2015
Very easy and Delicious. Makes a great leftover.

Bambi149's Review

January 15, 2014

sherspot's Review

September 02, 2013

PenPitStop's Review

January 18, 2013

NicolePare's Review

March 14, 2012
My whole family loved this recipe. It was light and refreshing. I think this recipe is perfect as is, but could also see altering it with different fresh veggies....snow peas, blanched broccoli, or bean sprouts. Instead of using a rotisserie chicken, I used a box of pre-cooked Perdue Short Cuts chicken. The whole thing took me about 20 minutes to make. This is the kind of recipe that I will keep the ingredients on hand to make on those nights that I just don't feel like cooking!

jzygail's Review

February 07, 2012
It's a great light dinner that can be quick to make or take more time as the reviewer who used grilled tofu noted. I've also added red bell pepper and shredded carrot to it for color and extra veggies. When I don't have sambal oelek handy, I use a blander chili paste and add some chili flakes. I prefer to use mini cucumbers (I've also seen the sold as English cucumbers, but they're narrower with fewer seeds and imo, more flavorful), which saves on needing to seed them. And it's great with all kinds of noodles--I really like it with rice sticks.

ARC888's Review

June 28, 2011
Excellent to take cold to lunch. But if eating a few days would cut cucumbers the day of and toss in. As the cucumbers weren't crunchy on the second day! It looks bland but is anything but! Just looked it up again for lunches!

Chels77's Review

April 22, 2011
I added more veggies to this dish---julienned red bell pepper and shredded carrots. Loved the overall flavor. Extremely easy to make too.

carolfitz's Review

September 10, 2010
Supereasy. Made to recipe except peeled & seeded the cuke and quartered it, then sliced -- the smaller pieces were better, I think. Served with the recommended spinach salad; we like hot, but if you don't, better watch the amount of chile in the salad dressing. Very tasty dinner but not visually appealing, probably should have added some shredded carrot to the noodles for a hit of color.

Jamie612's Review

September 08, 2010
My husband and I really enjoyed this recipe!! I didn't have any chili paste, so I used some chili garlic sauce. It was a little wet for my taste, but overall, it was a very easy and satisfying meal!