This colorful cold noodle salad is infinitely riffable. Check out Ramen With Steak and Sesame-Ginger Dressing, Rice Noodles With Shrimp and Coconut-Lime Dressing, and Soba With Tofu and Miso-Mustard Dressing for even more ideas.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified; set aside.
Step 2
Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
Step 3
Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with sesame seeds and drizzle remaining dressing and chili oil over.
Step 4
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
