Chicken and Cold Noodles with Spicy Sauce

Chicken and Cold Noodles with Spicy Sauce

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"This is a good summertime meal, and can be made ahead."
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servings 542 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 752 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.
  2. Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.
  3. Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.
  4. Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.
  5. Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.


9 was all gone; I made a double portion to share with friends. I had no peanut oil or tahini so I used canola oil and peanut butter. I used the flat 'linguine' type Chinese noodle...

Okay this was great, but I had to make alot of substitutions. My tahini was a little dried out so I used peanut butter. I used udon noodles, and chili sauce instead of chili oil (1/4 t is all yo...

This was a HIT with my family, including the 2 year old. I made some changes - doubled it all, seved warm, used whole wheat penne pasta, and blanched 1 bunch of bok choi leaves and steams (slic...

This is also good warm. I made a double batch: half to eat warm at dinner and half to chill for lunch the next day. Very tasty. I can't seem to find hot chili oil anywhere, so I substituted a ...

Excellent - I added a bit more water to the finished dish just before serving to make the noodles a little 'wetter' - the resulting sauce was wonderful! I also added a good sized handful of cho...

I could take or leave the chicken part. I made mine with regular pasta and it was delicious! It happens to taste just like Annie's Goddess Dressing. Yum! I think it would also be great substitut...

It's hard to give this a rating because the family had mixed reviews. 2 of us loved it (the females) and 2 did not like it at all (the males). I followed the recipe except for being unable to ...

One of my favorite warm-weather meals is the Chicken with Cold Noodles from Szechuan Noodle Bowl in Seattle. This is close, but I want to play with it a little. The sauce was a little thinner th...

I had a bunch of leftover linguini from a catering gig that was pretty bland (had oil and sun-dried tomatoes on it) and was looking for a good use. This worked out great and tasted just like th...

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