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Close-up of a beautifully plated Cold Noodle Chicken Bowl featuring noodles, chicken pieces, julienned carrots, and zucchini ribbons, topped with sesame seeds.

Cold Noodle Chicken Bowl

Cold noodles added a refreshing twist perfect for hot days. This recipe provides a light, cool, and satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 1 serving

Equipment

  • Pot
  • Mixing Bowl

Ingredients
  

Main Ingredients

  • 8 oz Noodles Cooked and rinsed cold
  • 1 cup Cooked Chicken
  • 1/2 Cucumber Sliced
  • 1/2 Carrots Shredded or sliced

Sauce Ingredients

  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tsp Honey

Garnish

  • 1 Sesame Seeds For topping
  • 1 Fresh Herbs For topping

Instructions
 

  • Cook the noodles according to package directions. Drain and rinse them thoroughly under cold water to stop the cooking process and cool them down.
  • In a small bowl, whisk together the soy sauce, sesame oil, and honey to make the sauce.
  • In a large mixing bowl, combine the cold noodles, cooked chicken, cucumber, and carrots.
  • Pour the prepared sauce over the noodle and chicken mixture. Toss everything together until the ingredients are evenly coated.
  • Transfer the mixture to a serving bowl. Top with sesame seeds and fresh herbs before serving.

Notes

By Clara Bennett, Lead Plate Designer at Recipes by Betty.
Keyword cold chicken noodles, cold noodle chicken bowl, summer noodle bowl