Asian Chicken Noodle Salad

Asian Chicken Noodle Salad

Asian Chicken Noodle Salad: This easy noodle salad is made with marinated chicken thighs and fresh green beans or snap peas and a simple mango chutney sauce. It's one of my favorite summer noodle dishes and is great chilled for a picnic or at room temperature!

The best part about learning to cook is when you nail a dish. It’s not like you just pass and make something edible. It’s when you kill it! People are fighting over the leftovers. That’s what every cook wants.

And I have to say that I killed this dish. Everything just worked. It’s one of my favorite kinds of dishes (good hot and cold). It has some nice summer veggies, some chunky marinated chicken, and delicious Asian flavors.

This isn’t an overly complicated salad. It has just a few ingredients so be sure to hunt out the best and freshest that you can. Especially this time of year, make sure you find some really nice fresh green beans or snap peas to use. It makes a huge difference.

Also, the original recipe called for boneless skinless chicken breasts, but I used chicken thighs and they worked even better I think. It’s a lot more flavorful, but use whatever you like best.

Asian Chicken Noodle Salad

Asian Chicken Noodle Salad

Udon noodles, marinated chicken, and summer veggies are tossed with Udon noodles and a tasty mango-sesame dressing.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course, Salad
Cuisine Asian
Servings 6 Servings


  • 12 ounces snap peas or green beans strings removed, blanched
  • 8-9 ounces package of Japanese Udon noodles.
  • 1 Tablespoon sesame seed oil
  • 1 ½ pounds chicken thighs or breasts
  • 6 scallions thinly sliced
  • 1 Cup or more of the below dressing
  • Toasted sesame seeds for garnish

Chicken Marinade:

  • 1 Tablespoon vegetable oil
  • 1 Tablespoon sesame oil
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar

Mango-Sesame Dressing:

  • ½ cup vegetable oil
  • ½ Cup Major Grey’s Mango Chutney
  • ¼ Cup rice vinegar
  • 3 large garlic cloves crushed
  • 1 ½ Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1 Teaspoon red pepper flakes
  • 1 Teaspoon Dijon mustard optional


  • Combine the chicken marinade ingredients and marinate your chicken for 30 minutes or so while you prep the other ingredients.
  • Whisk together all the dressing ingredients in a medium bowl.  If you want a smooth dressing, pulse in a blender.  I left mine a bit chunky.
  • Wash and clean your beans or peas and chop your scallions.  Blanch you green veg in boiling salted water for about 60 seconds until bright green.  Scoop the veggies out of the water and rinse with cold water to stop the cooking.
  • Cook your udon according to the package in the same water that you blanched the peas.  Once it’s done, drain it, rinse with cold water, and toss with 1 Tablespoon of sesame oil to keep the noodles from sticking.
  • To cook the chicken, grill it for about 15-20 minutes until the breasts are cooked all the way through.  I cooked mine in a cast iron skillet by searing the breasts for about 4 minutes per side over high heat and then finishing the cooking in a 350 degree oven for 20-25 minutes.
  • Let the breasts rest for a few minutes, then dice them up.
  • Stir together the chicken with the noodles, green beans, and scallions.  Add the dressing and mix together.
  • Serve either at room temperature or chilled, topped with sesame seeds and maybe chopped peanuts.


Adapted from Bon Appetit June 2010.


Serving: 1bowlCalories: 736kcalCarbohydrates: 51gProtein: 27gFat: 48gSaturated Fat: 9gPolyunsaturated Fat: 19gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 111mgSodium: 988mgPotassium: 425mgFiber: 4gSugar: 20gVitamin A: 924IUVitamin C: 39mgCalcium: 52mgIron: 3mg
Keyword Chicken Dinner, Noodle Bowls, Udon Recipes

Did you make this?

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This recipe looks like it has a huge amount of ingredients, but most of them are repeats and if you have a well-stocked pantry you’ll probably have a number of them already.

Asian Chicken Noodle Salad

The original recipe doesn’t say to do anything to the chicken besides grill it but I had all of these awesome oils and stuff that go in the dressing so I decided to whip up a very quick marinade for the chicken. It worked great. I just marinated the chicken for about 30 minutes while I prepped some other ingredients.

You could do longer obviously if you wanted to.

Asian Chicken Noodle Salad

The Dressing

Oh this dressing knocked me off my feet. I’d never used the Mango chutney that the recipe recommended. This stuff was out of this world delicious.

It’s spicy and sweet and salty and rounds out the dressing perfectly. Track it down!

Mango Chutney for dressing
Mango chutney

The recipe says to blend all these ingredients together but I just whisked everything together in a bowl. If you want a smooth dressing then blend it obviously, but I don’t mind a few delicious mango and garlic chunks in my dish. Plus it’s a lot easier and quicker than busting out a blender.

Dressing for chicken noodle salad
Not blended.

Other Salad Ingredients

Besides the chicken and the dressing, you’ll just need green beans or snap peas, scallions, and udon noodles to finish off this salad.

The Udon

The recipe called for fresh Udon noodles but I wasn’t exactly clear on how to get a hold of those so I used some dried that I found. I thought they worked great. I’m sure fresh would be good also, but if you can’t find any don’t let that stop you from making this dish.

Asian Chicken Noodle Salad Recipe
Noodles done!

Blanching the Peas/Cooking the Noodles

You can do both of these things in the same large pot of salted water. Cook your peas first, then the noodles in the same water.

To prep your peas, snap off the ends and pull out the string along the side of the snap peas. Once you have the whole batch done, give them a dip in the boiling salted water. If you’re using green beans, just chop the ends off.

Let them cook for about a minute. Don’t over cook them! Then remove them to a colander with a slotted spoon and run them under cold water to stop the cooking. You could also dunk them in an ice bath if you wanted.

They should be really green and still slightly crunchy. As with most things, soggy is bad.

Green Beans for Asian Chicken Noodle Salad
Just blanched!

Once your beans are done, you can cook the noodles in the same water from your peas! Cook it according to the directions on your package. I’ve cooked Udon many times now and I’ve always found that the package over-estimates the amount of time it takes to cook. You don’t want really mushy noodles.

For example, my package of noodles said to cook for 8-10 minutes and I cooked mine for 6. After they’re cooked, drain them in a colander and rinse them with cold water!

Mix the noodles and peas together and toss with the sesame oil which will prevent the noodles from sticking together.

Cooking the Chicken

Ideally, you could grill your chicken which would probably take 15-20 minutes depending on the size of your chicken pieces. I cooked mine in a cast iron pan though.

If you’re using cast iron, get your pan hot over medium-high heat and then add your chicken breasts or thighs. Sear them for about 4 minutes per side until they are nice and browned. Then transfer the pan to a 350 degree oven and finish cooking the chicken which will probably take about 20 minutes depending on size.

Mine came out great.

Asian Chicken Noodle Salad

Finishing the Salad

Finishing the salad is pretty straightforward. Chop up your chicken into chunks. Slice your scallions. Add your chicken and scallions to your noodles and peas. Then toss in your salad dressing and mix everything together!

Plate it up and sprinkle on some sesame seeds if that’s your thing!

Asian Chicken Noodle Salad
Quick toss.

Betsy thought that this was one of the best salad dishes I’ve made in awhile. I had to agree. It was also awesome for lunch the next day as a cold salad.

This was a great dish to cook and a wonderful dish to eat!

Asian Chicken Noodle Salad

Has anyone else tried this Mango Chutney? Man that stuff is good.

22 Responses to “Asian Chicken Noodle Salad” Leave a comment

  1. In my humble opinion, Patak's doesn't make a single bad product. This looks phenomenal, I'll have to try it soon.

  2. I'm confused. You keep saying "snap peas" but you are showing Chinese pea pods. I thought you meant sugar snap peas. Very different things.

    Do you mean Chinese pea pods or did the recipe actually call for snap peas?

    1. Ha! Nice catch. The recipe actually called for snap peas, but I guess you can use either because my version was tasty!

      Thanks for the comment!

  3. FYI. On my way to a Memorial Day picnic, but I mixed up that salad dressing early so those flavors can marry all day. Maybe a light salad for dinner? Anyway, that dressing is spectacular right out of the bowl!

    Also, I wonder if sugar snap peas should be blanched as they aren't as tough as Chinese pea pods. Although, what's a few seconds in some hot water one way or another?

    1. Yea… I'd blanch whatever peas you use if not just to make the flavors/colors pop a bit! Just be careful not to overcook them.

  4. Nick, you got the perfect char on that chicken. Anytime I am thinly slicing flank steak or chicken for a recipe, I go for a really nice char on the outside, it really amps up the flavor.

    Great salad.

  5. Yes…Mango Chutney is the bomb!

    I serve a quick appetizer with it, take 1 8oz bar of cream cheese(I use lite) and place on a pretty plate. Pour one jar of chutney over and sprinkle with toasted almonds. Serve with crackers, any kind(I like an assortment) and a knife to spread. The trick is to take a little cc with a little chutney and spread on the cracker.

    I also make this cream cheese app with shrimp cocktail, salsa or Pickapeppa sauce, but I think the chutney is the best one. Enjoy!

  6. Holy Smackaroni, Nick! This recipe is AWESOME! I love the chunks of mango, too! I only did a few things different than you. I cooked the chicken breast on top of the stove until cooked through. (I wasn't about to heat up the kitchen–too hot in these parts!) I did use sugar snap peas and I did blanch them. All was fine there. I toasted the sesame seeds myself. I feel certain this will be a mainstay at any picnics and pot lucks I get invited to this summer. 5 stars, dude.

  7. Made this today for my lunches over the week, and it is as great as you claim! I've already eaten way too much waiting for it to cool down. Love the flavor of the Major Grey chutney, already thinking about a million other dishes to use it in. I also added some thinly sliced yellow bell pepper that I blanched along with the peas for some extra color & crunch.

    1. I actually made this again this weekend to take on a picnic and it was very good. I very rarely remake recipes but this was one I had to remake. Glad you liked it also ;)

  8. Made this with some gluten-free noodles yesterday and it taste amazing. Tastes even better the next day, thanks to the noodles absorbing all the flavor.

  9. Wow – I love the idea of using mango chutney in the dressing — I’ve never tried doing that before. I can’t wait to make this salad and I can see it being on high rotation at our place, and at our regular barbecues too. Thanks so much for your detailed breakdown of this recipe. It’s sure to be a knock-out!

  10. The best part of this recipe is the main content (Chicken Breast). For a healthy life, lean protein is a just amazing way to maintain good body weight and lead a healthy life. Even you can use a smoker to induce the smoky flavor on these breasts.

  11. Discovery of the day! I’ve been enough time in Asia to fall in love with all sort of Asian food :-)
    Thanks for sharing and it’s always a pleasure to connect!

  12. This dish looks incredible! I can not wait to make this, my family will go crazy for anything asian! Thanks for sharing this recipe.

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