Dinner

Sesame, Edamame & Chicken Noodle Salad Recipe

Name: Sesame, Edamame & Chicken Noodle Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 2 chicken legs, cooked; 160g frozen edamame beans; 160g long-stemmed broccoli, cut into small florets; 4 wholewheat noodle nests; 1½ tbsp sesame seeds; 1 tbsp tahini; 2 tbsp sesame oil; 2 tsp honey; 1½ tbsp low-sodium soy sauce; 1 tbsp rice wine vinegar

ByNoah Steele January 20, 2026January 20, 2026

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Introduction

This Sesame, Edamame & Chicken Noodle Salad is a flavorful and satisfying dish perfect for lunch or a light dinner. Combining tender shredded chicken, crunchy vegetables, and a nutty sesame dressing, it’s both healthy and refreshing.

A rectangular red container holds a noodle dish with three layers visible: the bottom layer is light brown noodles mixed with some strands of white; the middle layer has bright green broccolini and edamame beans; the top layer includes shredded light brown chicken pieces sprinkled with white sesame seeds. The container is placed on a pink cloth on a white marbled surface. Nearby, there is a white paper napkin, a light wooden fork and spoon, a white cup, and a small white bowl with sesame seeds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken legs, cooked
1½ tbsp sesame seeds

4 wholewheat noodle nests
160g frozen edamame beans

160g long-stemmed broccoli, cut into small florets
1 tbsp tahini

2 tbsp sesame oil
2 tsp honey
1½ tbsp low-sodium soy sauce

1 tbsp rice wine vinegar

Instructions

Step 1: Boil the kettle. Remove the skin from the cooked chicken legs, then shred the meat and discard the bones. Set the shredded chicken aside.
Step 2: In a large pan, toast the sesame seeds over medium heat for about 1 minute until golden and fragrant. Transfer the toasted seeds into a large bowl that will be big enough to hold the cooked noodles and other ingredients.

Step 3: Fill the pan with water from the kettle and bring it back to a boil. Add the wholewheat noodles and cook according to the package instructions. For the last 2 minutes of cooking, add the frozen edamame beans and broccoli florets to the pan.
Step 4: While the noodles cook, prepare the dressing by mixing the tahini, sesame oil, honey, soy sauce, and rice wine vinegar into the bowl with the toasted sesame seeds.
Step 5: Drain the noodles and vegetables, reserving about a cup of the cooking water. Run the noodles under cold water to cool, then drain again.

Step 6: Toss the cooled noodles and vegetables through the sesame dressing along with the shredded chicken. Add a splash of the reserved cooking water as needed to thin the sauce so it coats the noodles evenly; the sauce will thicken as it cools.
Step 7: Transfer the salad to containers and chill if not eating immediately. Serve cold or at room temperature.

Tips & Variations

For extra crunch, sprinkle toasted chopped peanuts or cashews on top before serving.

Replace chicken legs with grilled tofu or tempeh for a vegetarian option.
Use soba or rice noodles instead of wholewheat noodles to change the texture and flavor.
Add a squeeze of fresh lime juice for a zesty twist.

Storage

Store the noodle salad in an airtight container in the refrigerator for up to 2 days. The flavors develop well overnight. When ready to eat, you can enjoy it cold or let it sit at room temperature for 10–15 minutes. Avoid reheating as the noodles may become soggy.

How to Serve

The image shows a red rectangular container filled with a noodle dish on a white marbled surface. The dish has three main layers: the bottom layer is light brown noodles, the middle layer consists of bright green vegetables including broccolini and edamame, and the top layer is shredded chicken pieces scattered evenly. White sesame seeds are sprinkled over the whole dish, adding texture and color contrast. To the left of the container, there is a white napkin with wooden cutlery placed on it, and on the right side, part of a round wooden lid and a small white bowl with sesame seeds are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skinless chicken breasts instead of chicken legs?

Yes, skinless chicken breasts can be used. Poach or grill them before shredding for the salad. Keep in mind chicken breasts can be leaner and might be less juicy than legs.

How can I prepare the edamame beans if only frozen shelled ones are available?

If you have frozen shelled edamame, simply add them to the boiling noodles and vegetables for the last 2 minutes as directed. There’s no need for additional preparation.

Noah Steele