Gluten Free Szechuan Chicken Noodle Salad

Gluten Free Nut Free Szechuan Chicken Noodle Salad Recipe

I just love it when I can make a really tasty meal from scrounging around in my pantry, don’t you? I love it even more when the meal I make seems like a lot of effort went into it and yet, in reality was so simple!

Such is the case with this gluten free, nut free Szechuan Chicken Noodle Salad recipe.  It is a tad exotic, amazingly addictive and yet in all honesty was literally thrown together with what I had in my pantry, spice cabinet, fridge, and garden.

I don’t have a large pantry but it is stocked judiciously and well. I like food that is full of flavor and anything but boring. I also like to eat globally, embracing the flavors of food from all over the world. I have a variety of seasonings in my spice cupboard and while I only keep four oils on hand (olive, coconut, grapeseed, and sesame) I go a little wild when it comes to vinegars. I justify the space allocation because I don’t keep bottled salad dressing on hand.

The list of ingredients in this recipe may look long at first but I am willing to bet you have most of them lurking around your pantry. If not, every single ingredient in the recipe is something I use over and over again, so if you don’t already have it on hand, go get it. You won’t be sorry.

The base of this spicy Szechuan sauce is Sunbutter, making it nut free and adding a roasted depth of flavor to the sauce. The Sunbutter and rest of the sauce ingredients get dumped into a blender or food processor, given a whirl and it’s done – could not be easier. Tossed with gluten free spaghetti, some sliced red and yellow peppers, green onions, a handful of cilantro and left over chicken – this turned out to be a flavorful, filling meal that can be served warm, at room temperature or cold, perfect for making ahead and pot lucks!

I like a lot of sauce on my noodles and my hubby likes less (I guess you could say I am the saucy one in the family) so I toss the salad with about ¾ of the sauce and serve the rest on the side.

To make this recipe vegan, omit the chicken and use agave instead of honey.

Gluten Free Nut Free Szechuan Noodle Salad

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Gluten Free Szechuan Chicken Noodle Salad
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Gluten Free Nut Free Szechuan Chicken Noodle Salad Recipe

Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Main Course
Cuisine: American, Asian
Servings: 6 people
Calories: 877kcal
Author: Carol Kicinski

Ingredients

  • 1 pound gluten free spaghetti
  • 6 garlic cloves peeled and smashed
  • 1 1½ by 3 inch piece fresh ginger, peeled and chopped
  • ½ cup grapeseed or vegetable oil plus more for the pasta water
  • ½ cup tahini sesame paste
  • ½ cup creamy Sunbutter
  • ½ cup gluten free soy sauce
  • ¼ cup rice vinegar
  • ¼ cup mirin sweet rice wine
  • 1/3 cup honey
  • 2 tablespoons dark sesame oil
  • ¾ - 1 teaspoon crushed red pepper flakes
  • 2 cups shredded cooked chicken
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 4 scallions sliced diagonally (white and green parts)
  • 1 cup cilantro coarsely chopped
  • Black or white sesame seeds for garnish

Instructions

  • Bring a large pot of heavily salted water to a boil. Add a splash of oil to the water then cook the spaghetti according to the pasta directions. Drain.
  • Put the garlic and ginger in a blender or food processor and pulse several times to mince. Add the ½ cup oil, tahini, Sunbutter, soy sauce, vinegar, mirin, honey, sesame oil, and red pepper flakes and blend until smooth. Pour about three quarters of the sauce onto the hot spaghetti, add the chicken and toss to coat. Let sit for a few minutes so the noodles and chicken absorb flavor from the sauce. Add the peppers, scallions, cilantro and more sauce, toss well, sprinkle with sesame seeds and serve with any remaining sauce on the side.

Nutrition

Nutrition Facts
Gluten Free Nut Free Szechuan Chicken Noodle Salad Recipe
Amount Per Serving
Calories 877 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 19g95%
Cholesterol 36mg12%
Sodium 1340mg56%
Potassium 398mg11%
Carbohydrates 90g30%
Fiber 3g12%
Sugar 19g21%
Protein 27g54%
Vitamin A 960IU19%
Vitamin C 66.3mg80%
Calcium 79mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chicken Dairy Free Noodles Optionally Vegan Spicy SunButter Szechuan Tahini
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  1. May 16, 2013

    Yum this looks delish! I love szechuan inspired food – will definitely give this a try over the weekend :)

    1. Carol Kicinski
      May 16, 2013

      Thanks Jenny, enjoy!

  2. Karin
    May 18, 2013

    delicious!

  3. May 20, 2013

    That looks absolutely amazing! I can’t wait to try it! I have a kid who can’t eat gluten foods, so this is a new dish is something I can make!

    1. Carol Kicinski
      May 21, 2013

      Thank you Kim, enjoy and I hope your child enjoys too!

  4. May 23, 2013

    Having lived in Hong Kong for a number of years I was exposed to many different styles of Asian cuisine, but Szechuan has to be one of my favourites. I love its richness and spiciness. Your recipe looks delicious. Thanks for sharing

    1. Carol Kicinski
      May 23, 2013

      Thank you Susan. What an expirience it must have been to live in Hong Kong – I spent a very short amount of time there and I really liked it.

  5. Annette
    March 31, 2015

    I’m assuming you add the tahini with the other dressing ingredients?

    1. Carol Kicinski
      April 6, 2015

      hi Annette, Yes! Sorry about that – I just fixed the recipe in the post. Thanks so much for bringing this to my attention.

  6. Honey Bee
    June 17, 2017

    The family liked this one. I thought it could have used more veggies. I also ended up with a massive amount of sauce left, so we just froze it for another time. Super tasty. I’ll add more scallions, sesame seeds, bell peppers, and then I’ll add snow peas and possibly some mushrooms. Quick and tasty!

    1. Carol Kicinski
      August 24, 2017

      Glad you liked it! And love the addition of mushrooms!

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