I made this black sesame and ginger chicken noodle salad so punchy, nutty, and slick with savory drama that it refuses to be just another bowl of noodles.

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I’m obsessed with this Black Sesame and Ginger Chicken Noodle Salad because it hits every craving I have when I want something cold, punchy, and seriously satisfying. I love the slick, nutty depth from black sesame seeds, then that sharp kick of freshly grated ginger comes in and wakes everything up.

And I mean wakes it up. The chicken keeps it filling, the noodles make it slurpable, and the whole bowl feels bold without trying too hard.

But what I adore most is the contrast: silky, crunchy, tangy, savory. Total fork-twirling, bowl-scraping behavior.

I always go back for extra bites.

Ingredients

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Rice noodles keep it light, slippery, and perfect for soaking up that gingery sauce.
Chicken brings the lean protein, so this actually feels like a real meal.
Neutral oil helps the chicken cook up juicy without stealing the spotlight.
Soy sauce gives the whole salad that salty, savory backbone you want.
Rice vinegar adds a bright little tang so it doesn’t taste heavy.
Toasted sesame oil is nutty, cozy, and honestly kind of addictive.
Honey or brown sugar balances the salt with just enough sweetness.
Fresh ginger makes it zingy, warm, and a little wake-you-up.
Garlic brings that punchy bite, because bland noodle salad is not invited.
Black sesame seeds add crunch, drama, and that cool speckled look.
Carrots, cucumber, and pepper keep it crisp, colorful, and fresh.
Green onions and cilantro make everything taste brighter and less boring.
Plus, jalapeño and lime bring heat and sparkle if you’re into it.

Ingredient Quantities

12 ounces rice noodles or thin chow mein noodles

1 1/2 pounds boneless skinless chicken breasts

2 tablespoons neutral oil, such as vegetable or canola

1/3 cup low sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons toasted sesame oil

1 1/2 tablespoons honey or light brown sugar

2 tablespoons freshly grated ginger

2 garlic cloves, minced

1/4 cup black sesame seeds, toasted if possible

2 tablespoons white sesame seeds, toasted (optional)

2 medium carrots, julienned or shredded

1 medium English cucumber, seeded and thinly sliced

1 red bell pepper, thinly sliced

4 green onions, thinly sliced on the diagonal

1/2 cup fresh cilantro leaves, roughly chopped

1 small jalapeño, thinly sliced, seeds removed for less heat (optional)

1 lime, cut into wedges for serving

Salt and black pepper to taste

How to Make this

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1. Cook rice noodles or thin chow mein noodles according to package directions until just tender, drain, rinse under cold water, toss with a little neutral oil to prevent sticking, and set aside.

2. Pat chicken breasts dry, season with salt and black pepper, and heat 2 tablespoons neutral oil in a skillet over medium high heat.

3. Sear chicken 5 to 7 minutes per side until cooked through and golden, or until internal temperature reaches 165°F, then rest 5 minutes and thinly slice.

4. While chicken cooks, whisk together 1 3/3 cup low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 1 1/2 tablespoons honey or light brown sugar, 2 tablespoons freshly grated ginger, and 2 minced garlic cloves until smooth.

5. Toast 1/4 cup black sesame seeds and 2 tablespoons white sesame seeds in a dry skillet over medium heat until fragrant and slightly darker, about 2 to 3 minutes, stirring constantly, then cool.

6. In a large bowl combine cooled noodles, julienned or shredded carrots, seeded thinly sliced cucumber, thinly sliced red bell pepper, 4 thinly sliced green onions, roughly chopped cilantro, and optional thinly sliced jalapeño.

7. Pour dressing over the noodle and vegetable mixture, toss thoroughly to coat, and season with salt and black pepper to taste.

8. Fold in sliced chicken and about half of the toasted sesame seeds, reserving the rest for garnish.

9. Chill the salad at least 20 minutes to let flavors meld or serve immediately at room temperature.

10. Serve topped with remaining sesame seeds and lime wedges on the side for squeezing over each portion.

Equipment Needed

1. Large pot for boiling noodles
2. Colander for draining and rinsing
3. Large skillet for searing chicken
4. Small dry skillet for toasting sesame seeds
5. Large mixing bowl for tossing the salad
6. Chef knife and cutting board for vegetables and chicken
7. Whisk for the dressing
8. Tongs or spatula for turning chicken and mixing
9. Measuring cups and spoons

FAQ

Q: Can I make this salad ahead of time? A: Yes. Prepare the chicken, noodles and dressing up to 2 days ahead and store separately. Toss vegetables and dressing with noodles within 1 hour of serving for best texture.

Q: How should I cook the chicken so it stays moist? A: Sear breasts in neutral oil over medium high heat 4 to 6 minutes per side until internal temperature reaches 165 F, then rest 5 to 10 minutes before slicing thinly. Poaching in seasoned broth is another gentle option.

Q: Can I make this gluten free? A: Yes. Use tamari or a gluten free soy sauce and confirm your noodles are rice based or labeled gluten free.

Q: Do I need to toast the black sesame seeds? A: Toasting is recommended for stronger flavor and aroma. Toast seeds in a dry skillet over medium heat, shaking frequently, about 1 to 2 minutes until fragrant. Watch closely to avoid burning.

Q: What are good noodle substitutes? A: Rice vermicelli or thin rice stick noodles are ideal. For a lower carb option try spiralized zucchini or shirataki noodles, though texture and dressing absorption will differ.

Q: How long will leftovers keep and how do I reheat? A: Store in an airtight container up to 3 days. Reheat chicken gently in a microwave or skillet and toss with chilled noodles and fresh veggies, or eat cold like a classic noodle salad.

BLACK SESAME AND GINGR CHICKEN NOODLE SALAD Recipe Substitutions and Variations

12 ounces rice noodles or thin chow mein noodles: substitute with soba noodles for a nutty wheat flavor, or thin spaghetti for a pantry-friendly alternative.
1 1/2 pounds boneless skinless chicken breasts: swap with firm tofu, pressed and grilled for a vegetarian option, or use shrimp for a quicker seafood variation.
1/3 cup low sodium soy sauce: replace with tamari for gluten free cooking, or coconut aminos for a slightly sweeter, lower sodium choice.
1/4 cup black sesame seeds, toasted if possible: use hulled white sesame seeds if black are unavailable, or stir in 2 tablespoons of tahini for extra sesame richness in the dressing.

Pro Tips

1. Cook noodles a touch under what the package says so they hold up after tossing with the dressing. Rinse well with cold water and toss with a little oil right away to stop them from clumping.

2. Let the chicken rest fully before slicing so the juices redistribute. Slice across the grain into thin pieces for the best texture and easier bites.

3. Toast the sesame seeds gently and keep a close eye on them. They go from fragrant to burnt very quickly. Cool them on a plate so they stop cooking, then add most to the salad and reserve some for an eye catching finish.

4. Make the dressing ahead and taste for balance. If it feels too salty or sharp add a splash more rice vinegar or a teaspoon of honey. A squeeze of lime just before serving brightens everything up.

5. Chill the salad at least 20 minutes to let flavors meld but take it out 10 minutes before serving so it is not fridge cold. Add delicate herbs and jalapeño right before plating so they stay fresh and vibrant.