Easy Oriental Chicken Sesame Noodle Salad


This week was Teacher Appreciation Week at our school and we were blessed with an amazing lunch and ten minute massages. Of course none of this would have happened had it not been for our school's PTF. This year they hosted an incredible luncheon for the staff and one of the delicious items on the menu was an oriental pasta salad. I decided that I would play around with some of the ingredients in the salad and add a few extra additions of my own. From beginning to end, it took me about 40 minutes to put it together. This is a great dish for those hot summer days when you do not want to cook a big meal. I hope you enjoy this pasta salad as much as we do. I doubled the recipe so we could enjoy it all week long, so if you want a smaller batch just cut all of the ingredients in half. Enjoy! 

Happy Cooking,


2 pound box linguine noodles, cooked and drained
1 rotisserie chicken, shredded with fat and skin removed
1/2 cup soy sauce
4 tablespoons sugar
8 cloves garlic, minced
4 tablespoons rice vinegar
6 tablespoons sesame oil
1 teaspoon hot chili paste
6 tablespoons canola oil
1/2 tsp red chili flakes
6-8 whole green onions, thinly sliced
1/2-1 cup bean sprouts
1/2-1 whole red bell pepper, chopped
2 tbsp sesame seeds


Boil noodles according to package directions. Drain and set aside. 

Prepare green onions, red bell pepper, and bean sprouts.

Shred chicken and place in a large bowl. Set aside.

Whisk together soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, canola oil and red pepper flakes in a bowl. Taste and adjust ingredients as needed.if you like it a little sweeter, add more sugar. If you would like more spice, add more red pepper flakes. 

Pour sauce over warm noodles and toss to coat. Add shredded  rotisserie chicken.

Sprinkle with green onions, bell peppers and sesame seeds Toss and enjoy!