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Melon, chicken & sesame noodle salad

Melon, chicken & sesame noodle salad

The sweet-savoury snap of melon and cucumber makes the most refreshing summer meal when tossed through cooled noodles. Use leftover roast chicken if you have some to hand and start the recipe from step 2.

5 out of 5 stars(1) Rate this recipe
HealthyHigh protein
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 600g skin-on bone-in chicken thighs (4 thighs)
  • 1 cucumber
  • ½ cantaloupe melon
  • 3 tbsp light soy sauce
  • 3 tbsp Japanese rice vinegar
  • 3 tbsp tahini, stirred
  • 2 tsp caster sugar
  • 2 tbsp toasted sesame oil
  • 2 tsp Cooks' Ingredients Chilli & Garlic Sauce
  • 250g pack medium egg noodles
  • 1 salad onion, finely sliced
  • 1 tbsp sesame seeds, toasted


  1. Put the chicken thighs in a pan and cover with 3-4cm cold water. Bring to an energetic simmer, then reduce the heat, cover and simmer for 15-20 minutes until cooked through, the juices run clear and no pink meat remains. Use 2 forks to strip the meat from the bone (save the broth for stock).

  2. Meanwhile, halve the cucumber lengthways, scoop out and discard the seeds, then cut into0.5-1cm half-moons. Halve and deseed the melon, cut into wedges, slice away the skin and cut into similar-sized chunks. Put the cucumber and melon in a large bowl and stir in 1 tbsp each of soy sauce and vinegar. In a separate large bowl, combine the remaining soy sauce and vinegar, the tahini, sugar, 1 tbsp sesame oil and the chilli & garlic sauce until smooth. Whisk in 2 tbsp cold water. Cook the noodles according to pack instructions; drain and rinse under cold water. Drain again, then tip into the cucumber and melon bowl with the chicken. Toss through the remaining 1 tbsp sesame oil.

  3. Stir the tahini sauce through the noodles; divide among 4 plates. Scatter over the salad onion and sesame seeds to serve.


Typical values per serving when made using specific products in recipe


2,701kJ/ 645kcals



Saturated Fat












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5 out of 5 stars1 rating