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Low Calorie Chicken Lunch: Chicken and Cucumber Cold Noodles Recipe

Name: Low Calorie Chicken Lunch: Chicken and Cucumber Cold Noodles Recipe
Total time: 25 min
Yield: 320 g
Ingredients: cooked chicken breast 6 oz; thin rice noodles 4 oz; English cucumber 1 pieces; scallions 2 pieces; light soy sauce 2 tbsp; rice vinegar 1.5 tbsp; toasted sesame oil 1 tbsp; sugar 1 tsp; sesame seeds 1 tsp; fresh ginger (grated) 1 tsp

Chilled noodles with chicken and cucumber in a light sesame dressing. This Asian-inspired low calorie lunch is the answer to hot days and heavy cravings.

Cook 25 min Difficulty EASY 340 kcal

#low carb #diabetic friendly

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Ingredients

Main ingredients

cooked chicken breast 6 oz
thin rice noodles 4 oz
English cucumber 1 pieces
scallions 2 pieces

Seasonings/Sauce

light soy sauce 2 tbsp
rice vinegar 1.5 tbsp
toasted sesame oil 1 tbsp
sugar 1 tsp
sesame seeds 1 tsp
fresh ginger (grated) 1 tsp

Nutrition summary

Carbohydrates 41 g 48%

Protein 26 g 31%

Fat 8 g 21%

Serving size 320g

Cooking steps

1

Boil a pot of water and cook thin rice noodles according to package directions (usually 3–5 minutes), stirring gently to prevent sticking.
2

Drain the noodles and rinse thoroughly under cold running water to halt cooking and ensure they are fully chilled; set aside.
3

Shred cooked chicken breast into bite-sized strips, and thinly slice the English cucumber and scallions on a sharp bias for added texture.
4

In a medium bowl, whisk together light soy sauce, rice vinegar, toasted sesame oil, sugar, sesame seeds, and grated fresh ginger until the sugar dissolves completely.
5

Combine chilled noodles, shredded chicken, cucumber, and scallions in a large mixing bowl. Pour the dressing over and toss gently until every strand and piece is evenly coated. Serve immediately, garnished with additional sesame seeds if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredients are chicken breast, for lean savory protein, and fresh cucumber, which delivers coolness and crunch. These, combined with a light sesame-ginger dressing, create the signature balance and refreshing taste of cold Asian-inspired noodles.

Q. How do I prevent the noodles from becoming gummy or sticky?

For best texture, cook the rice noodles just until tender, then rinse immediately under cold water to stop the cooking process. Tossing the noodles with dressing right before serving also keeps them separate and silky rather than clumped.

Q. What is the protein-to-carb ratio per serving?

Each serving contains about 26g protein and 41g carbohydrates, with protein making up 31% and carbs 48% of total calories. This balance supports a lighter, more satisfying lunch suitable for a low calorie, moderate protein meal.

Q. Can I prepare the chicken ahead for this recipe?

Absolutely. You can use leftover cooked chicken breast or poach and chill chicken in advance. Just shred the chicken right before assembling to maintain tenderness and optimal moisture.

Q. Which ingredient contributes most to the dish's flavor profile?

Toasted sesame oil and grated ginger in the dressing stand out for their aromatic depth, while light soy sauce underpins the savory notes. Using freshly grated ginger is key for a zesty and clean finish.

Low Calorie Chicken Lunch: Chicken and Cucumber Cold Noodles Recipe

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