This refreshing noodle salad fit for a sultry summer night may become your new favourite way to luxuriate in watermelon. The flavourful sweet-sour watermelon sauce is the perfect foil for the slippery noodles and crunchy vegetables. Alternate cooking methods include oven roasting or pan frying. If you want to fire up the flavour a bit, add more chili sauce.
Skin deep
Your go-to summer fruit, watermelon, is a rich source of skin-benefitting lycopene and a large well of water to help with hydration, vital for maintaining healthy-looking skin. Chicken provides high-quality protein to supply important amino acids, the building blocks for collagen production and firm skin. Carrots contain high amounts of beta carotene, a plant compound with strong antioxidant activity to help protect against sun damage for some people.
Thigh high
For high-heat cooking like grilling, chicken thighs are more forgiving than chicken breast as they are less prone to becoming very dry.
This recipe was originally published in the August 2025 issue of alive magazine.
Thai Inspired Chicken Noodle Watermelon Salad
Ingredients
- 1 lb (454 g) skinless, boneless chicken thighs
- 6 cups (1.5 L) cubed watermelon, divided
- 2 Tbsp (30 mL) finely chopped shallots
- 1 Tbsp (15 mL) chili sauce
- 2 Tbsp (30 mL) soy sauce
- 1 Tbsp (15 mL) fish sauce
- 2 Tbsp (30 mL) fresh lime juice
- 1 Tbsp (15 mL) grated or finely chopped fresh gingerroot
- 1 tsp (5 mL) sesame oil
- 8 oz (230 g) wide Thai rice noodles
- 1 1/2 cups (350 mL) julienned carrots
- 1 cup (250 mL) thinly sliced radish
- 3/4 cup (180 mL) chopped cilantro
- 1/3 cup (60 mL) sliced mint
- 2 green onions, sliced
- 1/3 cup (60 mL) peanuts, halved
- Lime wedges
Directions
01
Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place chicken on greased grill grate and cook for 7 minutes per side, or until thickest part of the meat reaches internal temperature of 165 F (74 C). Let chicken rest for 10 minutes; slice into 1 inch (2.5 cm) pieces.
02
In blender container, place 3 cups (750 mL) watermelon and blend until smooth. Press through fine-mesh strainer into bowl; discard pulp. Pour 1 1/2 cups (350 mL) watermelon juice into small saucepan. Add shallots, chili sauce, soy sauce, fish sauce, lime juice, and gingerroot to saucepan. Bring to a boil; reduce heat to medium and cook, uncovered, until liquid is reduced by about one half, 20 to 25 minutes. Stir in sesame oil. Remove from heat and let cool.
03
Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well.
04
In large bowl, place noodles. Add cooked chicken pieces, carrots, radish, cilantro, mint, and remaining watermelon. Drizzle with watermelon sauce; toss to coat.
05
Divide among serving plates and top with green onions and peanuts. Serve with lime wedges.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
