After a long day at work, I was craving something quick, light, and refreshing—this cold noodle dish hit the spot. Perfect for summer, it comes together easily with grilled chicken, chilled noodles, and a ginger sesame dressing (store-bought for convenience, but feel free to use your favorite or make your own – see recipe in notes).
A touch of crunch, like sesame seeds or chopped peanuts, would’ve been a great finishing touch but I didn’t have any on hand—next time for sure!
Grilled Chicken Sesame Noodle Bowl
Perfect for a hot day or an easy make-ahead meal.
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Servings: 4
Ingredients
- 2 chicken breasts, pounded to 1/2"
- 1/2 C ginger sesame dressing Don't have any on hand? See my homemade recipe in the notes below.
- 2 T olive or canola oil
- english cucumber - peeled and diced
- cherry tomatoes - quartered (or halved, if preferred)
- carrots - shredded
- 2 green onions - sliced thin
- romaine or butter leaf lettuce - torn into bite-size pieces
- cilantro - chopped
- parsley - chopped
- 1/2-3/4 box thin spaghetti I prefer Barilla brand.
- salt and pepper to taste
- sesame seeds or chopped peanuts optional
Instructions
Marinate the Chicken
- Place the chicken in a zip-top bag and pour in the dressing. Seal and turn to coat evenly, then let it marinate for at least an hour to maximize flavor.
Cook the Noodles
- Boil a pot of water, add a healthy pinch of salt, and cook your noodles (soba, rice noodles, or spaghetti all work well) according to package instructions. Drain and rinse under cold water to cool completely. Set aside.
Grill the Chicken
- Season the chicken breasts with salt, pepper, and a drizzle of olive or canola oil. Grill or pan-sear over medium heat until cooked through, about 5–6 minutes per side. Let rest for at least 10 minutes before slicing.
Toss the Noodles
- In a large bowl, toss the cooled noodles with ginger sesame dressing. Use as much as you like to coat the noodles evenly. (Shortcut: use store-bought dressing, or substitute with your favorite, like honey mustard, for a twist.)
Assemble the Bowl
- Divide the dressed noodles into bowls or plates. Top with sliced grilled chicken and prepared toppings; cucumbers, shredded carrots, green onions, cilantro, or a sprinkle of sesame seeds. If you have chopped peanuts, they add great texture and crunch—don’t skip them if you’ve got them!Drizzle with additional dressing if desired. Serve chilled or at room temperature.
Notes
Homemade Ginger Sesame Dressing
Ingredients:- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil (like canola or avocado)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced or grated
- 1 teaspoon toasted sesame seeds
- Optional: a dash of sriracha or chili flakes for heat
- In a small bowl or jar, whisk together all ingredients until well combined and slightly emulsified.
- Taste and adjust—add more honey for sweetness, vinegar for tang, or soy sauce for saltiness.
- Store in the fridge for up to a week. Shake or stir before using.
