Chinese Chicken Salad With Spicy Noodles and Sesame Sauce

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Total Time
35 mins
12 mins

I found this recipe in a July 1987 issue of Bon Appetit. It's Dinner with a Chinese Accent from a section titled "Easy Summer Menus".

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  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking, about 12 minutes; drain.
  2. Toss with 1 tablespoon sesame oil in bowl.
  3. Cover and chill at least 2 hours.
  4. Cut chicken meat from breast and legs into 1/4-inch strips; cover and chill.
  5. (Reserve wings for another use.).
  6. Blend tahini, peanut butter and garlic in small bowl.
  7. Gradually mix in remaining 2 teaspoons sesame oil, soy sauce, sake', water, safflower oil and 1 teaspoon chili oil; taste and add more chili oil if desired.
  8. Add to noodles; mix in chicken, water chestnuts and half of cucumber.
  9. Transfer to large platter; garnish with remaining cucumber, red bell pepper and green onion.
  10. Sprinkle with cilantro and sesame seeds and serve.
Most Helpful

5 5

Delicious! I used two cut-up poached boneless chicken breast halves and added a chopped & lightly steamed zucchini for a great one-dish meal.