Cold Noodles with Shredded Chicken

perfect for summer nights
Perfect for summer nights
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For noodles:
1 Chicken Breast
2 slices Fresh ginger
1 Scallions cut into 3-inch pieces
2 servings Chinese noodles almost any noodle or pasta will work
1/2 Cucumber seedless, julienned
1 1/2 cups Bean sprouts raw or blanched
1/3 – 1/2 cup Peanuts dry roasted, coarsely chopped
1 Scallions finely chopped
small handful Cilantro chopped
For sauce:
2 tsp Sugar
1 tbsp Sesame oil
4 cloves Garlic finely minced
4 tbsp Rice vinegar
3 tbsp Soy sauce light
2 – 3 tsp Chili oil
Salt to taste

Nutritional information

  • For noodles:

  • For sauce:

Cold Noodles with Shredded Chicken


Skip the takeout restaurant and give this Cold Noodles with Shredded Chicken recipe a try if you need an easy and quick meal. A mix of cold noodles, tender and juicy poached chicken, julienned cucumber, bean sprouts, and roasted peanuts. Add in some heat with a spicy and flavorful sauce – and you’ve got yourself a refreshing version of a Chinese-American staple dish perfect for hot summer nights. 

To start, poach the chicken breast. In the meantime, cook the noodles and make the sauce. Once the noodles are finished, combine them with shredded chicken, julienned cucumber, bean sprouts (either raw or blanched), toasted peanuts, and fresh cilantro leaves in a salad bowl. Pour the sauce over and toss well to coat. Serve and enjoy! 

To make the Cold Noodles with Shredded Chicken, you will need the following ingredients:

Ingridiens for Cold Noodles with Shredded Chicken

Steps to make Cold Noodles with Shredded Chicken


Poach chicken


Fill a small saucepan with enough water to submerge the chicken breast (don’t add the chicken breast yet) and add 2 slices ginger and 1 chopped scallion and bring to a boil. Once boiling, add the chicken, and return to a boil. When the water is at a boil again, immediately cover the pot, turn off the heat, and let the chicken sit for 22 to 25 minutes.


Cook noodles


Meanwhile, cook your choice of noodles following the package directions. Drain and rinse thoroughly under cold water. If not using right away, mix in 1 to 2 teaspoons of oil to prevent the noodles from sticking together.


Make sauce


In a bowl, whisk together 2 teaspoons sugar, 1 tablespoon sesame oil, 4 cloves finely minced garlic, 4 tablespoons rice vinegar, 3 tablespoons light soy sauce, 2 – 3 teaspoons chili oil, and salt to taste.




Mix together the noodles, shredded chicken, ½ julienned cucumber, 1 ½ cups bean sprouts, ⅓ cup chopped peanuts, 1 finely chopped scallion and a small handful of chopped cilantro in a large bowl. Pour the sauce over and toss to coat.



Serve and enjoy!

These Cold Noodles with Shredded Chicken are a healthier take on a delicious Chinese-American staple! Packed with protein and fiber, our refreshing version of this takeout classic is surprisingly easy to make. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

This recipe is definitely keeper. Thanks for sharing!

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