Asian Grilled Chicken Noodle Salad

Asian Grilled Chicken Noodle Salad

Summertime parties are a great way to take advantage of longer days and warmer temperatures. Now that the weather is virtually guaranteeing conditions favorable for friend or family get-togethers, it’s time to get that charcoal or gas grill out of storage and start cooking. If you’re having people over or heading out to someone else’s place, here’s a side salad that will be the hit of any meal.


  • 3 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons tahini
  • 1½ teaspoons brown sugar
  • 2 teaspoons finely grated gingers
  • 2 garlic cloves, finely grated
  • 125ml cup sunflower oil
  • 1½ teaspoons toasted sesame oil
  • 300-400 grams dried lo mein or soba noodles (spaghetti also works, just not angel hair)
  • salt
  • 3 boneless chicken thighs
  • 1 small kohlrabi, peeled, cut into matchsticks
  • 1 medium carrot, peeled, cut into matchsticks
  • 2 green onions, thinly sliced
  • Toasted sesame seeds
  • 1 tablespoon crushed Sichuan peppercorns (optional)

Chicken marinade

  • 2 teaspoons sesame oil
  • 1 tablespoon miso paste
  • 1 tablespoon mirin
  • 3-4 sprigs thyme
  • 1 teaspoon finely grated ginger
  • 1 teaspoon sugar
  • 1 tablespoon hot water


  1. Prepare marinade. Add boiling water to miso paste and sugar and mix with spoon until smooth. Add remaining ingredients and then cover chicken in an airtight bag at least 4 hours, up to 24 in a refrigerator.
  2. Grill chicken over medium heat, turning occasionally but watch for burning. Once cooked allow to cool.
  3. Cook noodles in salted, boiling water until al dente and then place in cold water to halt cooking.
  4. Prepare the dressing by mixing first eight ingredients (up until the noodles) in a bowl and set aside. Drain noodles, mix with carrots and kohlrabi, and two-thirds of dressing. Thinly slice the cooled chicken thighs. Top the noodles with chicken, green onion, toasted sesame seeds, and Sichuan peppercorns if using.
  5. Add salt and extra dressing to taste.