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    You are in: Home / Recipes / Sesame Chicken Cucumber Noodle Salad Recipe
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    Sesame Chicken Cucumber Noodle Salad

    Sesame Chicken Cucumber Noodle Salad. Photo by TattooedMamaof2

    1/1 Photo of Sesame Chicken Cucumber Noodle Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    TattooedMamaof2's Note:

    This is a great recipe that is a hit at potlucks. This is my adaptation of an original recipe by Ming Tsai. The dressing is best made a day ahead, and is not included in the cooking time.

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    Units: US | Metric


    1. 1
      In a medium bowl, whisk peanut butter, vinegar, sesame oil, sherry, soy sauce, sriracha and scallions together until smooth. Cover and refrigerate overnight or at least 6 hours. (If it thickens up too much in the fridge, add a bit of water to bring it to the right consistency.).
    2. 2
      After the dressing is done chilling in the fridge, bring a pot of water to a boil and cook the rice noodles about 3 minutes, or until tender. (If your package has directions, follow those, but the rice noodles can quickly turn to mush if overcooked) Drain and rinse with cold water. Cut them into about 3-inch pieces and set aside.
    3. 3
      In a large bowl, add all your prepared veggies and chicken, then toss. Add in the cooked noodles, and gently combine. Pour the dressing over the top and stir to coat, using as much or little dressing as you'd like. Top with toasted sesame seeds and serve.

    Ratings & Reviews:


    Nutritional Facts for Sesame Chicken Cucumber Noodle Salad

    Serving Size: 1 (208 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 276.3
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 2.5 g
    Cholesterol 52.2 mg
    Sodium 168.2 mg
    Total Carbohydrate 21.2 g
    Dietary Fiber 3.4 g
    Sugars 3.8 g
    Protein 20.0 g

    The following items or measurements are not included:

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