These SunButter Noodles with Chicken and Cucumber are a cold noodle dish that is light and refreshing, especially in the summer.
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Sometimes I have mad cravings for noodles, and not a whole lot of time so my go-to is usually something I can whip up in less than 30 minutes.
As long as you've got all the ingredients, this noodle dish will come together quickly.
It may be November, but I'm still dreaming of summery noodles. Maybe because I'm sorta dreading the holiday feasting (re: overindulging) that's about to come.
I love thick peanut-style and creamy sauces for my noodles, but I also like switching things up -- so for this recipe, I'm using SunButter's Creamy Sunflower Butter, which is great for people who do have peanut or nut allergies.
These noodles are a variation of cold sesame noodles meets Chinese dandan noodles, but lightened up with some fresh vegetables. You could almost say this is a noodle salad of sorts.
Speaking of salads, this nutty-tasting sauce would be amazing spiced up with some chili oil for additional kick, and served with my Vietnamese Salad Rolls.
Served cold, these creamy, savoury noodles are refreshing from the crunch of the cucumbers, and satisfying with the addition of shredded chicken.
Omit the chicken if you're vegetarian, or change it up and add tofu.
Use store-bought rotisserie chicken to save time on roasting your own.
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It's a perfect dish for a warm summer's night, when it's too hot to slave over a stove.
Have you tried nut-alternative SunButter before? Let me know if you try out this recipe. Tag me @siftandsimmer on Instagram or leave me a comment/rating below.
SunButter Noodles with Chicken and Cucumber
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ¼ C Creamy SunButter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 2 tablespoon garlic finely minced
- 1 tablespoon shallot finely minced
- 1 teaspoon red pepper flakes optional
- 1 teaspoon sesame oil
- 1 tablespoon hot boiled water add additional water to loosen as needed
- 1 lb fresh wheat noodles
- 4 teaspoon soy sauce
- 2 chicken breasts cooked and shredded
- 1 green onion chopped
- ½ cucumber sliced
- ¼ C grape tomatoes sliced
- ¼ C cilantro chopped
- In a medium glass bowl, combine ¼ C Creamy SunButter, soy sauce, rice vinegar, honey, grated ginger, garlic, shallot, red pepper flakes (if using), sesame oil and whisk to combine. If the mixture is too thick, add a little hot water to loosen. Set aside.
- In a large pot, bring 4 L of water up to a boil and add in 1 lb of wheat noodles. Cook according to package directions, about 2-3 minutes, if using fresh noodles. Drain the noodles in a colander and rinse under cold running water. Drain noodles completely.
- Add 1 teaspoon of soy sauce in a bowl. Place 1 serving of noodles into the bowl, and spoon about 2 T of the sauce over the noodles.
- Add shredded chicken, chopped green onion, sliced cucumber, tomatoes, and cilantro. Stir up the noodles together with the sauce.
- Serve immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.