Sesame Chicken and Soba Noodles
Sesame Chicken and Soba Noodles combine tender chicken with earthy buckwheat noodles.A creamy sesame dressing adds nutty, savory, slightly sweet flavor.Fresh cucumber, carrots, and green onions provide crunch and brightness.Ginger and garlic add aromatic depth to the sauce.The dish can be enjoyed warm, chilled, or at room temperature.It makes a quick, satisfying lunch or easy weeknight dinner.
Ingredients
For the Chicken
- 500 g boneless, skinless chicken thighs or chicken breasts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 teaspoon honey
- ½ teaspoon black pepper
For the Soba Noodles
- 250 g dried soba noodles
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 3 green onions, thinly sliced
For the Sesame Sauce
- 3 tablespoons tahini or Japanese sesame paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, finely minced
For Garnishing
- Toasted sesame seeds
- Thinly sliced green onions
- Nori strips
- Chili flakes or shichimi togarashi
Instructions
Marinate the Chicken
- Place the chicken in a bowl.Add soy sauce, sesame oil, grated ginger, garlic, honey, and black pepper. Mix thoroughly so the chicken is evenly coated.Allow it to sit for about 10 minutes while you prepare the remaining ingredients.
Prepare the Sesame Sauce
- Add tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and optional chili flakes to a bowl.Whisk until smooth.Gradually add warm water, one tablespoon at a time, until the sauce reaches a smooth consistency that can easily coat noodles.
Cook the Chicken
- Heat the neutral oil in a large skillet over medium-high heat.Add the chicken and cook until golden brown and fully cooked through.Depending on thickness, chicken breasts may require approximately 5–7 minutes per side, while smaller pieces may cook more quickly.Transfer the cooked chicken to a cutting board and allow it to rest for a few minutes.Slice into strips.
Cook the Soba
- Bring a large pot of water to a boil.Cook the soba noodles according to the package instructions, usually for several minutes.Avoid overcooking them because soba can become soft and break apart.
Rinse the Noodles
- Drain the noodles and rinse them thoroughly under cold running water.Gently toss them with your fingers while rinsing to remove excess surface starch.This step is particularly important if you plan to serve the dish chilled or at room temperature.
Prepare the Vegetables
- Julienne the cucumber and carrot.Thinly slice the green onions.Keep the vegetables crisp and fresh.
Combine Everything
- Place the cooled soba noodles in a large bowl.Add the cucumber, carrots, and green onions.Pour over the sesame sauce and gently toss until the noodles are evenly coated.
Add the Chicken
- Arrange the sliced chicken over the noodles.Sprinkle with toasted sesame seeds and additional green onions.Add nori strips or shichimi togarashi if desired.
Serve
- Serve immediately at room temperature or chill for approximately 20–30 minutes for a refreshing cold noodle bowl.
Notes
- Don't overcook soba: Overcooked noodles can become mushy and lose their pleasant texture.
- Rinse cooked soba: Cold water removes excess starch and improves the noodle texture.
- Use toasted sesame oil carefully: A small amount provides plenty of aroma.
- Chicken must be fully cooked: Cook chicken to a safe internal temperature before serving.
- Adjust sauce consistency: Add warm water gradually until the sauce coats the noodles without becoming watery.
- Use Japanese-style sesame paste if available: It can provide a particularly rich sesame flavor.
- Keep vegetables crisp: Add them shortly before serving for the best texture.
- Serve chilled or warm: Both versions work beautifully depending on the season and your preference.