Asian Chicken Noodle Salad

A quick and easy way to through together a side dish is to buy dressing, cook up some noodles and add some fresh veggies.  That’s the inspiration for this tasty side dish: Asian Chicken Noodle Salad.  There is not much to say about this dish, except for two things:  Make it your own by adding the veggies of your choice dressing/dipping sauce of your choice & it can be served cold, which is awesome when you want to prep this a head of time.

Asian Chicken Noodle Salad


  • 1 pkg lo mien noodles
  • Pre-shredded carrots
  • Scallions, sliced
  • 1 pkg pre-cooked chicken breast (or left over chicken)
  • 1 12oz jar sesame dipping sauce
  • Sesame seeds, optional, for garnish


  • Cook the lo mien noodles according to package instructions.  Strain, rinse and let cool slightly.
  • While noodles are cooking, slice scallions and chop chicken breast to the size of your liking and add to bowl with carrots.
  • When noodles are cooled enough, add to veggies and top with Sesame Sauce.  Toss to coat fully. 
  • Put in fridge to chill for at least one hour before serving.  But can be made a day in advance.  Will stay good for a few days, but flavor will fade over time and you may need to add more sauce.

Note:  If you are planning a small presentation as small individual servings (as in the photograph), cut lo mien noodles before cooking to achieve more of the bite size strands.

Happy Cooking!

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