Sesame Chicken and Udon Noodle Salad

A prized speciality in many parts of South East Asia, udon noodles are famed for their wheat-like flavour - Ching-He Huang dresses them up even further with succulent chicken and tasty veggies
By Ching-He Huang
Sesame Chicken and Udon Noodle Salad
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 tbsp groundnut oil
  • 4 chicken breasts
  • 300 g udon noodles

For the dressing

  • 2 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 red onions, finely chopped
  • 2 tbsp sesame oil
  • 150 g crunchy peanut butter
  • 100 ml water
  • 1 dashes of light soy sauce
  • 0.5 tsp black pepper
  • 2 cm grated ginger

For the salad

  • 200 g Chinese cabbage, shredded
  • 1 carrots, grated
  • 6 cm cucumber, piece, pared with a vegetable peeler into thin strips
  • 1 stick celery
  • 1 tbsp sesame seeds, toasted


1. Heat the vegetable oil in a wok, add the chicken strips and stir fry over a high heat for 2-3 minutes until golden brown. Leave to one side to cool.

2. For the dressing, heat the oil in a wok over a medium heat, and stir fry the chopped garlic, onion and ginger for around thirty seconds - until the garlic begins to colour. Add the peanut butter, sesame oil and water, increase the heat and stir until the sauce takes on a creamy texture - about a minute or so. Season with a dash of soy sauce and a pinch of salt and black pepper and leave to cool.

3. In a separate pan, cook the udon noodles in boiling water for 2-3 minutes, before draining and tipping into a colander, Rinse through with warm water - this helps get rid of any extra starch.

4. Divide the noodles into 4-6 plates. Mix the salad ingredients together and arrange in a rough heap over the noodles. Top with the cooked chicken and drizzle over the dressing. Just before serving, sprinkle with toasted sesame seeds.

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