Chinese Chicken Noodle Salad (鸡丝凉面) Recipe

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is plant-based and lower in calories.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while maintaining texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and more accessible.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar creaminess with less allergen risk.

Cook chicken breasts in boiling water until fully cooked, about 15 minutes.

Remove chicken and let cool, then shred into bite-sized pieces.

Boil fresh thin wheat noodles according to package instructions until al dente, about 4-6 minutes.

Drain noodles and rinse under cold water to stop cooking process.

In a large bowl, combine shredded chicken, cooled noodles, sliced cucumber, and chopped green onions.

In a separate bowl, whisk together Chinese sesame paste, light soy sauce, dark soy sauce, Chinkiang vinegar, sugar, chili oil, sesame oil, grated ginger, and minced garlic until smooth.

Pour dressing over the salad mixture and toss to coat evenly.

Garnish with additional chopped green onion if desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens