Sesame Ginger Chicken and Broccoli Noodle Salad

Name: Sesame Ginger Chicken and Broccoli Noodle Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 oz (225 g) rice noodles (8 mm wide, dried); 12 oz (340 g) cooked chicken breast, shredded or cut into bite-sized pieces; 4 cups (400 g) fresh broccoli florets, cut into bite-sized pieces (about 1½ inches); 3 tbsp (45 ml) dark sesame oil; 2 tbsp (30 ml) rice vinegar; 2 tbsp (30 ml) low-sodium soy sauce; 1½ tbsp (15 g) fresh ginger root, minced or finely grated; 2 cloves (10 g) garlic cloves, minced; 1 tbsp (15 ml) fresh lime juice; ½ tbsp (7½ ml) honey; to taste red pepper flakes (optional); 2 tbsp (18 g) sesame seeds (white or black), toasted (optional); 2 medium stalks (20 g) green onions (scallions), thinly sliced (white and light green parts) (optional)

From the MyKitchenBank Kitchen

A light, refreshing noodle salad tossed with tender chicken, crisp broccoli, and a bold sesame-ginger dressing. Served chilled, it's perfect for meal prep, picnics, or a satisfying lunch that comes together in under 30 minutes.

Prep: 15 min
Cook: 12 min
Wait: 15 min
Total: 42 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

8 oz (225 g) rice noodles (8 mm wide, dried)
12 oz (340 g) cooked chicken breast, shredded or cut into bite-sized pieces
4 cups (400 g) fresh broccoli florets, cut into bite-sized pieces (about 1½ inches)
3 tbsp (45 ml) dark sesame oil
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) low-sodium soy sauce
1½ tbsp (15 g) fresh ginger root, minced or finely grated
2 cloves (10 g) garlic cloves, minced
1 tbsp (15 ml) fresh lime juice
½ tbsp (7.5 ml) honey
to taste red pepper flakes (optional)
2 tbsp (18 g) sesame seeds (white or black), toasted (optional)
2 medium stalks (20 g) green onions (scallions), thinly sliced (white and light green parts) (optional)

Equipment (5)

Large pot (6-quart or larger)
Colander
Large mixing bowl
Small bowl or jar with lid (for dressing)
Chef's knife and cutting board

Steps

Before you start

Have all ingredients prepped and measured—this salad comes together quickly once the noodles are cooked.
If using store-bought rotisserie chicken, shred it while still slightly warm for easier separation.
Fill a large bowl with ice water to shock the broccoli after cooking to keep it bright green and crisp.

1
Make the dressing
- In a small bowl or jar with a lid, combine the sesame oil, rice vinegar, soy sauce, minced ginger, minced garlic, lime juice, and honey.
- Whisk or shake well until the honey dissolves completely and the dressing is smooth.
- Season with red pepper flakes if using.
- Set aside.
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Ready when: Honey is fully dissolved and dressing is smooth and well combined
Tip: If the ginger seems stringy after mincing, finely grate it instead for a smoother texture that blends better into the dressing.
2
Cook the noodles
- Bring a large pot of water to a rolling boil (about 6 quarts).
- Add the rice noodles and stir gently to separate them.
- Cook according to package directions, usually 4–5 minutes, until just tender but not mushy.
- Drain in a colander and rinse under cool running water until completely cooled.
- Transfer to the large mixing bowl.
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Ready when: Noodles are tender and pliable but still have slight resistance when bitten
Tip: Don't skip the cool water rinse—it stops the cooking and prevents the noodles from becoming sticky or clumping together.
3
Blanch the broccoli
- In the same pot, bring fresh water back to a boil.
- Add the broccoli florets and cook for 2–3 minutes until bright green and just tender-crisp.
- Drain immediately in the colander, then transfer to a bowl of ice water to stop the cooking.
- Once completely cool (about 2 minutes), drain well and add to the bowl with the noodles.
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Ready when: Broccoli is bright green, stems are tender when pierced with a knife, but florets hold their shape
Tip: The ice bath is crucial—it locks in the bright color and stops the cooking so the broccoli stays crisp and doesn't turn gray or mushy.
4
Combine salad ingredients
- Add the shredded cooked chicken to the bowl with the cooled noodles and broccoli.
5
Dress and toss
- Pour the sesame-ginger dressing over the noodle mixture.
- Using two forks or salad tongs, toss gently but thoroughly for about 1–2 minutes, making sure every strand of noodle and piece of broccoli is coated with dressing.
- Be gentle so you don't break the noodles into too-small pieces.
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Ready when: Every component is evenly coated and glistens with dressing
Tip: If the salad looks dry, add 1–2 tablespoons more sesame oil or rice vinegar gradually—the noodles continue to absorb dressing as it sits.
6
Chill and finish
- Cover the salad and refrigerate for at least 15 minutes before serving.
- When ready to serve, give it a gentle stir.
- Top with toasted sesame seeds and sliced green onions if using.
- Taste and adjust seasoning with more soy sauce, lime juice, or red pepper flakes as needed.
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Ready when: Salad is cold and flavors are well melded
Tip: The salad is best served within a few hours of assembly, but the flavors actually deepen after a few hours in the refrigerator—just add a splash more dressing before serving if it seems dry.

Good to know

Tips

For extra crunch and nutrition, toss in edamame, sliced water chestnuts, or diced bell peppers along with the chicken.
If you don't have fresh lime juice, use an extra ½ tablespoon of rice vinegar instead, though the citrus brightness will be less pronounced.
Toast the sesame seeds in a dry pan over medium heat for 1–2 minutes, stirring often, until fragrant and golden. This deepens their flavor and makes them crunchier.
Make this salad in bulk: the components (noodles, broccoli, dressing) keep separately for up to 1 day, so you can assemble fresh portions throughout the week.

Make ahead

The noodles, broccoli, and dressing can all be prepared up to 1 day ahead and stored separately in the refrigerator. Assemble and dress the salad no more than 4 hours before serving so the noodles don't absorb too much dressing and become mushy. You can also store the assembled, dressed salad for up to 2 days, but add an extra splash of sesame oil or rice vinegar before serving if it has dried out.

Storage & reheating

Room temperature: not recommended (chicken and noodles require refrigeration). Refrigerator: up to 3 days in an airtight container. Before serving cold salads, give them a gentle stir and add a little more sesame oil or rice vinegar if the noodles have absorbed the dressing. Freezer: not recommended (noodles and broccoli become mushy when thawed).

Substitutions

rice noodles (8 mm wide, dried) → wheat noodles, lo mein, or ramen (discard seasoning packet). These will have a slightly different texture—wheat noodles are chewier and more substantial. Adjust cooking time according to package directions.
cooked chicken breast → cooked shrimp, tofu, edamame, or a mix of roasted vegetables (carrots, snap peas, mushrooms). For vegetarian options, use pressed extra-firm tofu or a combination of vegetables. Keep quantities the same.
dark sesame oil → neutral oil (vegetable or grapeseed) mixed with ½ teaspoon toasted sesame oil per tablespoon of neutral oil. Pure sesame oil is intense; if you prefer a milder flavor, dilute it with a neutral oil. You can also use peanut oil for a similar warm, nutty flavor.
fresh ginger root → 1 teaspoon ground ginger. Ground ginger is more concentrated, so use about one-third the amount. The flavor will be slightly different—less fresh and more warming.