What kind of noodles are used for sesame noodles?

The most commonly used noodles for sesame noodle salad are spaghetti or thin egg noodles. In this version, regular spaghetti is ideal — it’s accessible, holds the dressing well, and stays firm without turning mushy. You can also try rice noodles or soba for a gluten-free twist, but make sure they stay al dente for the best texture.

How many calories in a sesame noodle salad?

This sesame noodle salad offers approximately 560 calories per serving , making it a balanced meal with a great mix of protein, carbs, and healthy fats. The calories primarily come from the chicken, pasta, and sesame oil-rich dressing. With 30 grams of protein and a solid fiber content, it’s a satisfying option that doesn't skimp on nourishment.

How to eat sesame noodles?

Sesame noodles can be enjoyed cold or at room temperature. They’re often eaten as a standalone dish, but you can also pair them with light proteins or fresh vegetables for a more complete meal. Simply toss before serving, add your toppings, and enjoy. They also work great in bento boxes or lunch prep containers.

How long are sesame noodles good for?

When stored properly in an airtight container in the refrigerator, sesame noodles are good for up to 4 days . For optimal texture, store the dressing and crunchy toppings separately if making ahead. Avoid freezing, as the coleslaw and noodles don’t reheat well and tend to lose their integrity.

Sesame Noodle Salad – 1 Powerful Crunchy Recipe Revealed

Description

Sesame Noodle Salad recipe with bold sesame flavor, crunchy textures, and juicy chicken. Perfect cold meal for lunch or gatherings.

Ingredients

For the Salad:
- 1 lb boneless, skinless chicken breast
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lb spaghetti pasta
- 1 lb tricolor coleslaw mix
- 1 (8 oz) can sliced water chestnuts, drained
- 1 cup crispy chow mein noodles, plus extra for garnish
- 2 green onions, chopped
For the Dressing:
- ½ cup granulated sugar
- ¾ cup low-sodium soy sauce
- 2 tablespoons sesame seeds
- ¼ teaspoon ground allspice
- ¼ cup rice vinegar
- ½ cup vegetable oil
- 3 tablespoons sesame oil

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Instructions

Prepare the Chicken:
Preheat oven to 350°F. Place chicken breasts on a lightly oiled baking sheet. Brush with vegetable oil and season with garlic powder, salt, and pepper. Bake for about 30 minutes or until cooked through. Let cool slightly, then cut into bite-size pieces.
Cook the Pasta:
Bring a large pot of water to a boil and cook the spaghetti until al dente. Drain and rinse under cold water to stop the cooking process.
Assemble the Salad:
In a large mixing bowl, combine the cooled chicken, cooked spaghetti, coleslaw mix, water chestnuts, and 1 cup of crispy chow mein noodles. Toss until everything is well mixed.
Make the Dressing:
In a jar with a tight lid, combine sugar, soy sauce, sesame seeds, allspice, and rice vinegar. Shake vigorously for 2 minutes. Add vegetable and sesame oils, then shake again for 3 more minutes. Refrigerate the dressing for at least 2 hours to let the flavors blend.
Finish and Serve:
Pour the chilled dressing over the salad and toss to coat. Garnish with chopped green onions and additional chow mein noodles. Serve immediately.