Equipment
Ingredients
Chicken & Noodles
- 400 g boneless skinless chicken breast, raw
- 300 g dried wheat noodles, dry
- 150 g cucumber, julienned
- 100 g carrots, julienned
- 3 scallions, thinly sliced
Sesame-Ginger Dressing
- 45 ml soy sauce
- 40 g chinese sesame paste
- 30 ml toasted sesame oil
- 30 ml rice vinegar
- 15 g fresh ginger, finely grated
- 2 garlic, minced
- 10 g granulated sugar
- 15 ml chili oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 588 kcal
- Protein
- 41 g
- Carbohydrates
- 51 g
- Fat
- 25 g
- Fiber
- 8 g
- Sugar
- 13 g
- Sodium
- 908 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 826 mg
- Calcium
- 116 mg
- Iron
- 3.5 mg
- Magnesium
- 80 mg
- Phosphorus
- 186 mg
- Zinc
- 1.5 mg
- Vitamin A
- 861 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.14 mg
- Niacin
- 2.3 mg
- Folate
- 27 mcg
- Water
- 58 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the soy sauce, sesame paste, sesame oil, rice vinegar, grated ginger, minced garlic, sugar, and chili oil if using. Whisk until completely smooth and emulsified. Set aside.
Bring a large pot of salted water to a boil. Gently add the chicken breasts. Reduce heat to a gentle simmer, cover, and poach until the chicken reaches an internal temperature of 74°C/165°F.
Remove the cooked chicken from the water and let it rest on a clean cutting board until cool enough to handle.
Using your hands or two forks, shred the cooled chicken into bite-sized strips.
Return the pot of water to a rolling boil. Add the dried wheat noodles and cook according to package instructions until tender but with a slight bite.
Drain the noodles and immediately rinse under cold running water until completely cooled to stop the cooking process and remove excess starch.
In a large bowl, toss the chilled noodles, shredded chicken, julienned cucumber, and carrots with the prepared sesame-ginger dressing until everything is evenly coated.
Divide the mixture among four serving bowls and top generously with thinly sliced scallions.
Chef's Notes
- Pounding the chicken slightly to an even thickness before poaching ensures uniform cooking and a perfectly tender texture.
- Rinsing the cooked noodles under cold water is a crucial step; it stops the cooking process and removes excess surface starch, preventing a gummy mouthfeel.
- For the most authentic flavor, seek out Chinese roasted sesame paste rather than Middle Eastern tahini. The seeds are roasted darker, yielding a profound, toasted nuttiness.
- Always use a separate, sanitized cutting board and knife for handling the raw chicken to eliminate cross-contamination risks.
Storage
Refrigerator: 3 days — Store dressing separately from noodles and vegetables to maintain texture.
Troubleshooting
Dressing is too thick or clumpy
Cause: Sesame paste seized when combined with acidic or watery ingredients
Fix: Whisk in warm water 5ml at a time until the sauce smooths out and reaches the desired consistency
Prevention: Gradually whisk the liquid ingredients into the sesame paste rather than adding everything at once
Noodles are clumped together
Cause: Noodles were not rinsed thoroughly or sat too long before dressing
Fix: Rinse noodles briefly under warm water to separate them, then drain very well before adding dressing
Prevention: Rinse cooked noodles vigorously under cold water and toss with dressing immediately
Cultural Context
Cold sesame noodles have roots in street food cultures across China, particularly in regions like Sichuan where they are often served with a fiery chili oil kick. Adding delicately poached chicken transforms the dish from a light snack into a hearty, balanced meal. This particular variation bridges techniques from multiple Asian cuisines to hit perfect notes of umami, bright acidity, and earthy sweetness.
