Cold Asian Noodle Salad with Russian River Sauvignon Blanc

Cold Asian Noodle Salad

With the hot days of harvest upon us, it’s time to plan a few meals that provide ease, can be (partially) made ahead, and are literally cool. Here’s an old standby.


  • 2 cups cooked chicken, shredded
  • 1 medium cucumber
  • 1 pound fresh egg noodles
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon ginger, minced
  • 1 tablespoon rice wine vinegar
  • pepper
  • ½ cup thinly sliced scallions


  1. Cook pasta to al dente in a big pot of salted water (be careful not to overcook). Drain and rinse with cold water. Chill.
  2. Peel cucumber, slice lengthwise, and deseed with a spoon. Thinly slice.
  3. Whisk together sesame oil, sugar, soy sauce, ginger, rice wine vinegar and pepper in a bowl. Stir in cucumber.
  4. When ready to serve, add chicken and sauce to noodles and mix thoroughly. Garnish with scallions and serve.

Serves 4 with a bottle of Taft Street Russian River Valley Sauvignon Blanc

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