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Easy Cold Sesame Noodle Lunchbox Recipe with Chicken and Cucumbers

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A simple, satisfying cold sesame noodle lunchbox featuring shredded chicken and crunchy cucumbers, perfect for a quick and delicious lunch.

Ingredients

Scale
  • 8 oz dried thin wheat noodles or spaghetti (Thai rice noodles or Chinese egg noodles recommended)
  • 2 cups cooked shredded chicken (leftover rotisserie chicken works perfectly)
  • 3 tbsp smooth peanut butter (natural, unsweetened preferred)
  • 2 tbsp soy sauce (low sodium if preferred)
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger (optional)
  • Pinch of red pepper flakes or a dash of chili oil
  • 1 large cucumber, thinly sliced or julienned
  • 2 green onions, finely chopped
  • Optional garnish: toasted sesame seeds and fresh cilantro leaves

Instructions

  1. Bring 4 quarts (3.8 L) of water to a rolling boil in a large pot. Add the noodles and cook according to package instructions, typically 4-6 minutes for thin wheat noodles. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water to stop cooking and cool them down. Set aside to drain completely (about 5 minutes).
  2. If using leftover chicken, shred it into bite-sized pieces using forks or your fingers. If starting from raw, poach chicken breasts in simmering water for 15 minutes until fully cooked, then shred. Pat dry with paper towels to avoid excess moisture.
  3. In a medium mixing bowl, whisk together peanut butter, soy sauce, toasted sesame oil, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes. Add a teaspoon or two of warm water if the sauce feels too thick. Taste and adjust sweetness or tang as desired.
  4. Thinly slice or julienne the cucumber for crunch. Chop green onions finely. Optional: toast sesame seeds in a dry pan over medium heat for 2-3 minutes until golden and fragrant.
  5. In a large bowl, combine the cooled noodles, shredded chicken, and cucumber. Pour the sesame sauce over and toss thoroughly with tongs or chopsticks until noodles are evenly coated. Sprinkle chopped green onions and sesame seeds on top.
  6. Transfer the mixture into your lunchbox or airtight container. Keep refrigerated if packing early and give a quick stir before eating.

Notes

Rinse noodles well after boiling to stop cooking and remove excess starch. Drain noodles thoroughly to prevent diluting the sauce. Adjust sauce thickness with warm water as needed. Use fresh garlic and ginger for best flavor. Toast sesame seeds for added aroma and crunch. If noodles seem dry the next day, stir in a splash of soy sauce or sesame oil before eating.

Nutrition

Keywords: cold sesame noodles, chicken lunchbox, easy lunch recipe, peanut sauce noodles, cucumber noodles, quick meal, healthy lunch

Find it online: https://oracooks.com/easy-cold-sesame-noodle-lunchbox-recipe-with-chicken-and-cucumbers/