I have a radical idea that will shake things up, turns some heads, and wow tastebuds all around at your next cookout: Pass on the pasta salad in favor of this sesame noodle number. It's inspired by the noodle bowls I love for make-ahead lunches and easy dinners, but it goes bigger. Chewy rice noodles are right at home in this cold summer salad for a crowd, bolstered by fresh veggies, tender strips of chicken, and a creamy sesame-ginger dressing that clings to every last bite. It's quick and easy to pull together and totally satisfying without being too heavy.
A Tip for a Better Cold Noodle Salad
When making this recipe, I want you to take what you know about preparing pasta and noodles and forget it for a while. After the rice noodles are finished cooking, you'll want to thoroughly rinse the noodles immediately. Let the cool water run over the noodles and move them around the colander to remove all of the excess water and starch. It's a small but significant step that prevents the noodles from sticking and clumping together.
Fresh Salads for Your Next Party, Potluck, or Backyard BBQ
This summer go beyond the classics and wow the crowd at every potluck with an impressive party-worthy salad. This week we're sharing five recipes to give you plenty of fresh salad inspiration. Easy enough to pull together any day of the week, these salads go big to serve the whole crowd, and each one has a fun twist to make it stand out among a sea of sides.
Cold Sesame Chicken and Noodle Salad
Serves 6 to 8
- For the dressing:
grated fresh peeled ginger
white or red miso paste
tamari or soy sauce
toasted sesame oil
red pepper flakes (optional)
- For the salad:
dried wide rice noodles
finely shredded red cabbage
medium English cucumber, julienned
frozen shelled edamame, thawed
black sesame seeds, divided
cooked boneless, skinless chicken breasts (about 1 pound), sliced into 1/4-inch thick strips
medium scallions, green part only, thinly sliced on the diagonal
Make the dressing: Whisk the vinegar, garlic, ginger, miso, tahini, and tamari or soy sauce together in a small bowl. While whisking, slowly pour in the oil and whisk until emulsified; set aside.
Make the salad: Break the dried noodles in half and cook according to the package instructions. Drain and rinse thoroughly under cold water to remove excess starch. Set aside until completely cooled.
Place the cooled noodles, cabbage, cucumber, edamame, 1 tablespoon of the sesame seeds, and about 1/4 of the dressing in a large bowl. Toss to combine. Top with the chicken, scallions, and remaining sesame seeds. Drizzle with the remaining dressing and toss together.
Make ahead: The dressing can be made up to 1 day in advance and stored in a covered container in the refrigerator. The salad can be prepared and assembled up to 4 hours in advance, covered, and stored in the refrigerator until serving.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.