Cold, crunchy, fiery, nutty—this dish is everything you want in a summer side. Refreshing romaine and cucumber provide ample texture while a zippy, tangy peanut sauce coats the springy noodles and revives your too-hot-to-eat-anything palate. Gently poaching chicken breasts takes just a few minutes, so you can minimize your time at the stovetop. (Here’s a time-saving tip: Prepare the chicken ahead of time and have it chilling in the fridge for you.) Prepping the lettuce, cucumber, and chicken in similar sizes will give you the most pleasant eating experience; the nutty sauce especially loves to latch on to the craggy surface of the hand-torn chicken pieces.
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What you’ll need
Sichuan Chili Crisp
$15 $13 At Fly By Jing
Medium Pot with Lid
$155 At Amazon
Tongs
$21 At Amazon
4-Cup Measuring Cup
$10 At Amazon
Recipe information
Total Time
1 hour
Yield
4 servings
Ingredients
Chicken
1
1
3
1
Sauce
⅓
⅓
¼
2
2
2
2
Salad and Assembly
6
1
1
3
Preparation
Chicken
Step 1
Place 1 lb. skinless, boneless chicken breasts (about 2 medium), 1 scallion, 3 garlic cloves, smashed, and one 1" piece ginger, peeled, thinly sliced, in a medium pot and pour in water to cover by 1". Bring to a boil, then remove from heat. Cover and let sit 20 minutes.
Step 2
Using tongs, transfer chicken and garlic to a cutting board; let cool. Scoop out ¼ cup poaching liquid (you won’t use all of it); set aside. (Remaining liquid can be discarded or strained and reserved in the refrigerator up to 3 days. Use as you would stock.)
Sauce
Step 3
Whisk ⅓ cup smooth peanut butter, ⅓ cup soy sauce, ¼ cup well-mixed chili crisp, 2 Tbsp. apple cider vinegar, 2 Tbsp. balsamic vinegar, 2 Tbsp. toasted sesame oil, 2 tsp. sugar, and 2 Tbsp. reserved poaching liquid in a medium bowl to combine; season peanut sauce with kosher salt and freshly ground pepper. Set aside.
Salad and Assembly
Step 4
Cook 6 oz. fresh or dried wheat noodles (such as ramen) in a medium pot of boiling water according to package directions. Drain in a colander and rinse under cool running water. Drizzle with a bit of toasted sesame oil (about 1 tsp.; this will prevent sticking) and toss to coat. Set aside.
Step 5
Finely shred chicken, then mash garlic with the flat side of a chef’s knife. Toss chicken, garlic, and ¼ cup reserved peanut sauce in a large bowl; season with kosher salt and freshly ground pepper. Add 1 lb. romaine (about 2 hearts or 1 head), thinly sliced, 1 English hothouse cucumber, sliced on a diagonal, julienned lengthwise, most of the 3 scallions, finely chopped, reserved noodles, and remaining peanut sauce and carefully toss to coat, making sure every element gets properly dressed.
Step 6
Arrange salad in a serving dish. Top with remaining scallions and serve with chili crisp for drizzling over if desired.
How would you rate Chicken Noodle Salad With Spicy Peanut Sauce?
Leave a Review
Reviews (17)
Back to TopThis salad is delicious! I cut the recipe in half for a group of three. The only modification I made was to reduce the amount of chil crisp to reduce the heat a bit. I cooked the chicken in the sous vide, which does a perfect, tender poached chicken. And I did all of this on a weeknight after work.
Hilary C
Red Oak, Texas
6/18/2024
This is delicious and easy.. A great take along dish for group meals. i sometmes leave the protein out and serve it as an appetizer. Fly By Jing now makes an extra spicy chili crisp, which I used recently to rave reviews--the crowd loved the additional heat it provided.
Saunnie Dunne
Lambertville, NJ
11/5/2023
Have made this three different ways this month...First prepping night before for a luncheon. I thought the dressing a little heavy so added mayo and more of the stock. Had veggies chopped, fixed ramen and tossed all ingredients together to serve, including cilantro. I think I took chicken mixture out to come to room temp. Got rave reviews. Made it last night with pork (small pieces [about 1" x 1/2" x1/2" tossed coated with corn starch and allowed to set while you prep. I substituted a package of cole slaw and it was delicious.
Anonymous
Scottsdale, AZ
8/29/2023
Truly so delicious! The ratios were just right for me but for those who like protein I would recommend a bit more chicken. I also added some chopped peanuts and that was perfect for crunch on top! A perfect filling yet fresh summer meal - and very easy to prepare too!
Meredith Rahn-Oakes
8/7/2023
Something about the dressing was a bit on the bitter side for me. I followed the recipe but marinated the chicken in a bit of soy sauce before poaching.
Anonymous
7/26/2023
5+ stars!! I love how the stove does not have to be on long for anything in the summer heat! The Chili Crisp was a tad hard to find but it sure added a dimension missing in many dishes like this. Outstanding!
Laurie Champ
Hamilton Ontario
7/16/2023
Loved this recipe! Followed it very closely but added a touch more peanut butter in the sauce. Topped with sesame seeds. I dressed the whole salad and took some for lunch the next day, added shredded carrots to get the crunch factor back. Will make again and again! Fly by Jing chili crunch all the way!
Abby
Colorado
7/12/2023