Sticky chicken noodle salad

Sticky Chicken Noodle Salad features tender, marinated chicken thighs paired with rice noodles, crisp Chinese peas, and fresh carrots tossed in a sweet soy dressing. This refreshing dish embodies vibrant Asian flavors and is perfect for a light meal or gathering.

12 Feb 2026
Cook time 20 min
Prep time 10 min

Ingredients:

1 tsp soy sauce
2 tbsp vinegar
1 tsp ginger root
2 garlic cloves
1/4 cup sugar
1 tbsp peanut oil
6 chicken thighs
1 tsp sesame seeds
1 cup rice noodles
1 cup chinese peas
1 carrot

Sticky Chicken Noodle Salad is a delightful fusion of vibrant Asian flavors and textures. This recipe combines tender, sticky chicken thighs with rice noodles, crisp Chinese peas, and crunchy carrots, all tossed in a savory-sweet dressing that is sure to please any palate. Whether you're looking to impress at a dinner party or just want a healthy, delicious meal for yourself, this dish is a wonderful choice.

Instructions:

1. Marinate the Chicken:
- In a bowl, mix together the soy sauce, vinegar, grated ginger, minced garlic, and sugar until the sugar is completely dissolved.
- Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade.
- Cover and refrigerate for at least 30 minutes, or ideally overnight to allow the flavors to meld.

2. Cook the Chicken:
- Preheat a grill or a large skillet over medium-high heat. Add the peanut oil.
- Remove the chicken from the marinade, allowing any excess marinade to drip off.
- Grill or sear the chicken thighs for about 5-7 minutes on each side, or until they are cooked through and have a nice caramelized exterior.
- Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing it into bite-sized pieces.

3. Prepare the Noodles and Vegetables:
- Cook the rice noodles according to the package instructions. After cooking, drain and rinse them under cold water to stop the cooking process.
- While the noodles are cooking, blanch the Chinese peas in boiling water for about 2 minutes, until they are tender-crisp. Drain and rinse under cold water.
- Julienne the carrot into thin strips.

4. Assemble the Salad:
- In a large salad bowl, combine the rice noodles, Chinese peas, and julienned carrots.
- Add the sliced chicken thighs to the bowl.
- Toss everything together gently to combine.

5. Final Touches:
- Sprinkle the sesame seeds over the top for added flavor and a bit of crunch.
- If desired, you can drizzle a bit more soy sauce or a light dressing of your choice over the salad.

6. Serve:
- Serve immediately as a refreshing main course, or refrigerate for up to a day, ensuring it's brought back to room temperature before serving.

With its balanced combination of sweet, salty, and umami flavors, this Sticky Chicken Noodle Salad is not just delicious but also visually appealing. The tender chicken and fresh vegetables create a harmonious blend of textures that will leave you craving more. Enjoy this dish as a standalone meal or as a part of an elaborate feast. Bon appétit!

Sticky chicken noodle salad FAQ:

How long should I marinate the chicken?

For best flavor, marinate the chicken thighs for at least 30 minutes. Ideally, marinate them overnight to allow the flavors to fully develop.

What is the best way to determine if the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and has a nice caramelized exterior. Use a meat thermometer for accuracy.

Can I use a different type of noodle instead of rice noodles?

Yes, you can substitute rice noodles with soba noodles or glass noodles. Adjust cooking times as necessary based on the noodle type.

How should I store leftovers of this salad?

Store leftovers in an airtight container in the refrigerator for up to a day. Bring the salad back to room temperature before serving for the best taste.

What can I use instead of peanut oil?

If you need a substitute, you can use vegetable oil or sesame oil instead of peanut oil, keeping in mind that sesame oil will add a stronger flavor.

Tips:

- Marinate the chicken the night before for deeper flavor infusion.

- Use a vegetable peeler to julienne the carrot for a finer texture.

- Rinse the rice noodles under cold water after cooking to prevent them from sticking together.

- Toast the sesame seeds in a dry pan for 2-3 minutes to enhance their nutty flavor.

- Feel free to add other vegetables like bell peppers or cucumbers for additional crunch and color.

- Serve the salad immediately after tossing to ensure the flavors are fresh and the vegetables stay crisp.

Nutrition per serving

4 Servings
Calories 510kcal
Protein 27g
Carbohydrates 30g
Fiber 1.74g
Sugar 14g
Fat 30g

Sticky chicken noodle salad