Ginger Chicken Cucumber Noodles
Ginger-simmered chicken and cool cucumber strips give rice noodles a contrast in both temperature and texture. It is a lunch assembled after the chicken has been cooked safely, not a salad made with raw marinated meat. Shred the cooked chicken on a clean board, drain the noodles well and toss with the dressing just before serving.
East Asian · Preparation time: 15 min · Cook time: 15 min · Total time: 30 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Cooking safety
Use a food thermometer to check that chicken reaches 74°C (165°F).
Ingredients
- 220 g Boneless chicken breast
- 130 g Dry rice noodles
- 150 g Cucumber
- 12 g Fresh ginger
- 20 ml Soy sauce
- 20 ml Rice vinegar
- 8 ml Toasted sesame oil
- 500 ml Water
Allergens listed for these ingredients · Soy, Wheat, Sesame. Check package labels.
Preparation notes
- For the separately cooked noodles, use additional boiling water in the quantity directed by the noodle packet and drain it away. Any measured water in the ingredient table is reserved for the soup or chicken step, not the noodle pot.
Step-by-Step Instructions
- Simmer chicken and sliced ginger in measured water until the chicken reaches 74°C. Transfer chicken to a clean board and shred; discard cooking liquid.
- Cook noodles separately according to the packet and drain. Cut cucumber into narrow strips.
- Whisk soy sauce, vinegar and sesame oil. Toss noodles with cucumber, cooked chicken and dressing and serve promptly.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, sieve or colander, food thermometer, whisk and spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep raw chicken breast for the separate poaching step. A precooked product has different handling; do not reuse a raw-chicken cooking liquid as the noodle dressing.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.