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Asian-Inspired Sesame Noodle Salad

Asian-Inspired Sesame Noodle Salad

Lunch
Prep Time
20min
Cook Time
25min
Servings
4
Calories
420
Chef's Note

For the best flavor, make this salad at least 30 minutes before serving to allow the flavors to meld. The salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. If you prefer a vegetarian version, substitute the chicken with 14 oz of extra-firm tofu, pressed and pan-fried until golden.

Tags
Asian
chicken
noodles
salad
cold
lunch
meal-prep
sesame
high-protein
make-ahead
Ingredients

  • 8 oz soba noodles or whole wheat spaghetti

  • 1 lb boneless chicken breast

  • 1 medium red bell pepper

  • 1 large carrot

  • 1 medium cucumber

  • 4 stalks green onions

  • 1/4 cup fresh cilantro

  • 2 tbsp sesame seeds

  • 3 tbsp low-sodium soy sauce

  • 2 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 1 tbsp honey

  • 2 cloves garlic

  • 1 tsp fresh ginger

  • 1/4 tsp red pepper flakes

  • 1 tbsp vegetable oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

Instructions
  • 1

    Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente (usually 4-6 minutes). Drain and rinse under cold water to stop cooking.

  • 2

    While water is heating, season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides.

  • 3

    Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until cooked through and internal temperature reaches 165°F (74°C).

  • 4

    Remove chicken from the skillet and let rest for 5 minutes before slicing into thin strips.

  • 5

    While the chicken cooks, prepare the vegetables: julienne the red bell pepper, grate the carrot, slice the cucumber into thin half-moons, and chop the green onions and cilantro.

  • 6

    Make the dressing by whisking together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 2 minced garlic cloves, 1 tsp grated ginger, and 1/4 tsp red pepper flakes in a small bowl.

  • 7

    Toast 2 tbsp sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown. Set aside.

  • 8

    In a large bowl, combine the cooled noodles, sliced chicken, and prepared vegetables.

  • 9

    Pour the dressing over the salad and toss gently to coat everything evenly.

  • 10

    Sprinkle with toasted sesame seeds and additional cilantro if desired. Serve chilled or at room temperature.

Nutrition Information (per serving)
420
Calories
32g
Protein
45g
Carbs
14g
Fat
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