Sesame-Ginger Chicken Cold Noodle Bowls

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 8 oz dried soba or spaghetti noodles
• 1 English cucumber
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 4 green onions, sliced
• 1/3 cup fresh cilantro leaves
• 2 Tbsp toasted sesame seeds
• 1/4 cup low-sodium soy sauce
• 3 Tbsp rice vinegar
• 2 Tbsp toasted sesame oil
• 1 1/2 Tbsp honey
• 1 Tbsp fresh ginger, grated
• 1 garlic clove, grated
• 1–2 tsp sriracha or chili crisp
• 1 Tbsp neutral oil
• 1/2 tsp kosher salt

Instructions

1. 1Bring a large pot of salted water to a boil. Cook noodles according to package directions until just al dente, about 6–8 minutes. Drain, rinse under cold water until completely cool, and toss with sesame oil to prevent sticking.
2. 2While water heats, pat chicken dry and season lightly with salt. Heat neutral oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until golden and 165°F inside. Rest 5 minutes, then thinly slice or shred.
3. 3In a jar, shake together soy sauce, rice vinegar, remaining sesame oil, honey, grated ginger, garlic, and sriracha until the honey dissolves and dressing is glossy.
4. 4Halve the cucumber lengthwise, scoop out seeds if watery, and slice into thin half-moons.
5. 5In a large bowl combine cooled noodles, sliced chicken, cucumber, red cabbage, carrots, most of the green onions, and cilantro.
6. 6Pour three-quarters of the dressing over the bowl and toss thoroughly with tongs until every strand is coated and glossy.
7. 7Taste and add remaining dressing or salt. Divide among four bowls or meal-prep containers.
8. 8Top each portion with sesame seeds, remaining green onions, and an extra drizzle of chili crisp if desired.
9. 9Chill at least 20 minutes before serving so flavors meld; bowls keep 3–4 days refrigerated and are ideal straight from the fridge at lunch.