Quick Roast Chicken Sesame Noodles

1 pack instant noodles
1 cooked chicken breast (shredded)
½ cucumber, finely sliced into matchsticks
1 spring onion, sliced

The Sauce

1½ tablespoons sesame paste (or tahini)
1 teaspoon chilli oil
2 tablespoons light soy sauce
1½ teaspoons Chinese black vinegar (or rice vinegar)
2 teaspoons sugar
1 teaspoon sesame oil
Splash hot water or chicken juices

PREPARATION

1. Shred the cooked chicken breast into thin strips, keeping any skin if desired.
2. Slice cucumber into fine matchsticks and set aside.
3. In a bowl, mix sesame paste, chilli oil, soy sauce, vinegar and sugar.
4. Stir well until smooth, then add a splash of hot water or chicken juices to loosen.
5. Finish the sauce with sesame oil and mix again.

COOKING

1. Cook instant noodles according to packet instructions.
2. Drain and briefly rinse in cold water to cool slightly.
3. Place noodles into a bowl and add shredded chicken and cucumber.
4. Pour the sauce over the noodles.
5. Toss thoroughly to coat everything evenly.
6. Garnish with sliced spring onions.
7. Serve immediately as a warm noodle salad.

School of Wok Tips

• Use leftover chicken juices to boost flavour in the sauce.
• Balance flavours—adjust sugar or vinegar to taste.
• Rinse noodles lightly for a better salad texture.
• Keep cucumber fresh for crunch and contrast.

FAQs

Can I use other noodles?
Yes, egg noodles or rice noodles work just as well.

Is this served hot or cold?
It’s best as a warm noodle salad, slightly cooled after cooking.

Can I make it vegetarian?
Yes, swap chicken for tofu or mushrooms.