Sesame Noodle Salad with Grilled Chicken Recipe

Sesame Noodle Salad with Grilled Chicken is a light yet flavorful dish featuring soba noodles tossed in a bold sesame dressing and topped with tender grilled chicken. This recipe draws directly from instructions, making it simple to prepare at home with pantry staples and fresh ingredients.

Ingredients

For the Salad:

• 10oz of Soba Noodles, cooked according to package instructions and drained well
• 4 Scallions, thinly sliced
• 3 Tbsp of Soy Sauce
• 2 Tbsp of Rice Vinegar
• 1 Tbsp of Lime Juice
• 2 Tbsp of Vegetable Oil (I use Safflower Oil)
• 1 Tbsp of Toasted Sesame Seed Oil
• 2 tsp of Sugar
• 1 Clove of Garlic, grated
• 1 tsp of Grated Ginger
• Fresh Chopped Cilantro
• 1 Tbsp of Toasted Sesame Seeds

For the Chicken:

• 2 6oz Chicken Breasts, thinly sliced
• 1 Tbsp of Soy Sauce
• 1 Tbsp of Vegetable Oil
• 1 Clove of Garlic, crushed but not chopped

Essential Equipment Guide

1. Grill pan
2. Large bowl for mixing
3. Small bowl or measuring cup for dressing
4. Pot for boiling noodles
5. Grater for ginger and garlic
6. Tongs for grilling chicken
7. Knife and cutting board for slicing

Timing and Servings

1. Prep Time: 20 minutes
2. Cook Time: 10 minutes
3. Servings: 4-6

Step 1: Marinate the Chicken

Begin by preparing the chicken for grilling, as this step infuses it with essential flavor. Take the two 6oz chicken breasts and slice them thinly to ensure even cooking and tenderness. In a medium bowl, combine 1 Tbsp of soy sauce, 1 Tbsp of vegetable oil, and 1 clove of garlic that has been crushed but left whole to avoid burning during grilling.

Add the sliced chicken to this mixture and toss gently to coat every piece evenly. Allow the chicken to marinate for about 15 minutes at room temperature. This short marination time lets the soy sauce create a caramelized layer on the surface when grilled, adding depth without overpowering the meat. The garlic provides subtle aroma while infusing the oil, and the vegetable oil prevents sticking on the grill pan.

Step 2: Cook the Soba Noodles

While the chicken marinates, focus on the soba noodles, the hearty base of this salad. Bring a large pot of water to a rolling boil and add the 10oz of soba noodles. Cook them exactly according to the package instructions, usually around 4 to 5 minutes for al dente texture.

Soba noodles, made from buckwheat, offer a nutty flavor that pairs perfectly with the sesame dressing. Once cooked, drain them well in a colander. Immediately rinse under cold running water to stop the cooking process and remove excess starch, preventing the noodles from becoming gummy. Shake off excess water and set the noodles aside to cool completely. This rinsing step is crucial for a light salad texture, ensuring the noodles stay separate and absorb the dressing evenly later.

Step 3: Grill the Chicken to Perfection

Preheat your grill pan over medium heat, hitting that ideal sweet spot between medium and medium-high for optimal caramelization without burning. The pan should be hot enough that the chicken sizzles upon contact. Place the marinated chicken slices in a single layer on the grill pan, avoiding overcrowding to maintain even heat.

Grill for about 3 to 4 minutes on the first side until beautiful grill marks form and the edges lift slightly. Flip using tongs and cook the second side for another 3 to 4 minutes, until the chicken is fully cooked through with an internal temperature of 165 degrees Fahrenheit.

The soy sauce in the marinade will create a glossy, caramelized exterior that locks in juices. Remove the chicken to a clean plate and let it rest for 5 minutes. This rest allows juices to redistribute, keeping the meat moist. After resting, slice into thin strips, collecting any accumulated juices on the plate, as these will enhance the salad’s flavor.

Step 4: Prepare the Vibrant Dressing

With the chicken resting and noodles cooling, craft the star of the dish: the sesame dressing. In a small bowl or measuring cup, grate 1 clove of garlic and 1 tsp of fresh ginger finely. The grating releases their juices, distributing intense flavor without chunks that could overpower a bite. Add 3 Tbsp soy sauce, 2 Tbsp rice vinegar, 1 Tbsp lime juice, 2 Tbsp vegetable oil, 1 Tbsp toasted sesame oil, and 2 tsp sugar.

Whisk vigorously until the sugar dissolves and the mixture emulsifies into a glossy dressing. The rice vinegar and lime provide tang, balanced by sugar, while sesame oil delivers nutty richness. Taste and adjust if needed, but this balance ensures bold flavor that clings to every noodle. Chop a generous handful of fresh cilantro and set aside with thinly sliced scallions and toasted sesame seeds.

Step 5: Assemble and Toss the Salad

In a large mixing bowl, combine the cooled soba noodles, sliced grilled chicken (including resting juices), scallions, chopped cilantro, and toasted sesame seeds. Pour the prepared dressing over everything. Use tongs or clean hands to toss thoroughly for 1 to 2 minutes, ensuring every noodle strand and chicken piece gets coated.

The juices from the chicken mingle with the dressing, amplifying umami. If the salad seems dry, add a splash more lime juice or sesame oil. Let it sit for 5 minutes to allow flavors to meld. The result is a vibrant, aromatic salad where tender chicken contrasts cool noodles, and fresh herbs cut through richness. Serve immediately or chill for up to a day, though it’s best fresh.

Comprehensive Cooking Tips

Success with this recipe hinges on technique and timing, so pay close attention to heat levels and preparation order. Start with room-temperature chicken for even grilling; cold meat cooks unevenly and dries out.

When slicing chicken thinly, use a sharp knife at a slight angle for broader, more tender pieces that absorb marinade better. For the grill pan, medium heat prevents burning the soy glaze while promoting caramelization, which adds free flavor through the Maillard reaction.

Test doneness by touch: firm but springy means perfect. Rinsing soba noodles under cold water is non-negotiable; it removes starch for silky texture and prevents clumping even after dressing. Grate ginger and garlic on a microplane for juice extraction without fibrous bits, ensuring smooth distribution.

Whisk dressing aggressively to emulsify oils and acids, creating a stable coating that doesn’t separate. Toasted sesame seeds elevate nuttiness; toast your own in a dry pan over low heat, stirring constantly until golden, about 2 minutes. Incorporate chicken juices into the salad for concentrated essence. For make-ahead, store components separately and toss just before serving to maintain crispness.

Scale up easily for crowds by multiplying ingredients proportionally. Customize freshness with added mint for herbal lift or chili flakes for heat. Store leftovers in airtight plastic containers to preserve moisture and flavor longevity. Experiment with soba alternatives like rice noodles for gluten-free options, but buckwheat shines brightest. Serve at room temperature for optimal flavor melding. This dish travels well for picnics, staying fresh without wilting.

Nutritional Information

Pairings

• Steamed edamame for extra protein punch.
• Crisp cucumber slices for refreshing crunch.
• Miso soup as a warm side starter.
• Green tea to complement Asian flavors.

Variations

• Swap chicken for tofu or shrimp for vegetarian/seafood twists.
• Add julienned carrots or bell peppers for color and crunch.
• Use brown rice noodles for gluten-free adaptation.
• Incorporate mint leaves for brighter herbaceous notes.

Sesame Noodle Salad with Grilled Chicken Recipe

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Sesame Noodle Salad with Grilled Chicken is a light yet flavorful dish featuring soba noodles tossed in a bold sesame dressing and topped with tender grilled chicken. This recipe draws directly from instructions, making it simple to prepare at home with pantry staples and fresh ingredients.

• Total Time: 30 Mins

Ingredients

For the Salad:

• 10oz of Soba Noodles, cooked according to package instructions and drained well
• 4 Scallions, thinly sliced
• 3 Tbsp of Soy Sauce
• 2 Tbsp of Rice Vinegar
• 1 Tbsp of Lime Juice
• 2 Tbsp of Vegetable Oil (I use Safflower Oil)
• 1 Tbsp of Toasted Sesame Seed Oil
• 2 tsp of Sugar
• 1 Clove of Garlic, grated
• 1 tsp of Grated Ginger
• Fresh Chopped Cilantro
• 1 Tbsp of Toasted Sesame Seeds

For the Chicken:

• 2 6oz Chicken Breasts, thinly sliced
• 1 Tbsp of Soy Sauce
• 1 Tbsp of Vegetable Oil
• 1 Clove of Garlic, crushed but not chopped

Instructions

Step 1: Marinate the Chicken

Begin by preparing the chicken for grilling, as this step infuses it with essential flavor. Take the two 6oz chicken breasts and slice them thinly to ensure even cooking and tenderness. In a medium bowl, combine 1 Tbsp of soy sauce, 1 Tbsp of vegetable oil, and 1 clove of garlic that has been crushed but left whole to avoid burning during grilling.

Add the sliced chicken to this mixture and toss gently to coat every piece evenly. Allow the chicken to marinate for about 15 minutes at room temperature. This short marination time lets the soy sauce create a caramelized layer on the surface when grilled, adding depth without overpowering the meat. The garlic provides subtle aroma while infusing the oil, and the vegetable oil prevents sticking on the grill pan.

Step 2: Cook the Soba Noodles

While the chicken marinates, focus on the soba noodles, the hearty base of this salad. Bring a large pot of water to a rolling boil and add the 10oz of soba noodles. Cook them exactly according to the package instructions, usually around 4 to 5 minutes for al dente texture.

Soba noodles, made from buckwheat, offer a nutty flavor that pairs perfectly with the sesame dressing. Once cooked, drain them well in a colander. Immediately rinse under cold running water to stop the cooking process and remove excess starch, preventing the noodles from becoming gummy. Shake off excess water and set the noodles aside to cool completely. This rinsing step is crucial for a light salad texture, ensuring the noodles stay separate and absorb the dressing evenly later.

Step 3: Grill the Chicken to Perfection

Preheat your grill pan over medium heat, hitting that ideal sweet spot between medium and medium-high for optimal caramelization without burning. The pan should be hot enough that the chicken sizzles upon contact. Place the marinated chicken slices in a single layer on the grill pan, avoiding overcrowding to maintain even heat.

Grill for about 3 to 4 minutes on the first side until beautiful grill marks form and the edges lift slightly. Flip using tongs and cook the second side for another 3 to 4 minutes, until the chicken is fully cooked through with an internal temperature of 165 degrees Fahrenheit.

The soy sauce in the marinade will create a glossy, caramelized exterior that locks in juices. Remove the chicken to a clean plate and let it rest for 5 minutes. This rest allows juices to redistribute, keeping the meat moist. After resting, slice into thin strips, collecting any accumulated juices on the plate, as these will enhance the salad’s flavor.

Step 4: Prepare the Vibrant Dressing

With the chicken resting and noodles cooling, craft the star of the dish: the sesame dressing. In a small bowl or measuring cup, grate 1 clove of garlic and 1 tsp of fresh ginger finely. The grating releases their juices, distributing intense flavor without chunks that could overpower a bite. Add 3 Tbsp soy sauce, 2 Tbsp rice vinegar, 1 Tbsp lime juice, 2 Tbsp vegetable oil, 1 Tbsp toasted sesame oil, and 2 tsp sugar.

Whisk vigorously until the sugar dissolves and the mixture emulsifies into a glossy dressing. The rice vinegar and lime provide tang, balanced by sugar, while sesame oil delivers nutty richness. Taste and adjust if needed, but this balance ensures bold flavor that clings to every noodle. Chop a generous handful of fresh cilantro and set aside with thinly sliced scallions and toasted sesame seeds.

Step 5: Assemble and Toss the Salad

In a large mixing bowl, combine the cooled soba noodles, sliced grilled chicken (including resting juices), scallions, chopped cilantro, and toasted sesame seeds. Pour the prepared dressing over everything. Use tongs or clean hands to toss thoroughly for 1 to 2 minutes, ensuring every noodle strand and chicken piece gets coated.

The juices from the chicken mingle with the dressing, amplifying umami. If the salad seems dry, add a splash more lime juice or sesame oil. Let it sit for 5 minutes to allow flavors to meld. The result is a vibrant, aromatic salad where tender chicken contrasts cool noodles, and fresh herbs cut through richness. Serve immediately or chill for up to a day, though it’s best fresh.

• Author: Ida Sorenson
• Prep Time: 20 Mins
• Cook Time: 10 Mins