Sesame Ginger Noodle Recipe

Cook noodles

Bring a large pot of water to a rolling boil. Add the sweet potato glass noodles and cook according to package instructions (typically 6–8 minutes) until tender but still slightly chewy. Stir occasionally so noodles don’t clump.

Drain noodles in a colander and rinse thoroughly under cold running water to stop cooking and remove surface starch. Shake off excess water and transfer to a large mixing bowl.

While noodles cook, prepare the vegetables: thinly slice the cabbage, shred the carrots, slice the red pepper into matchsticks, and ensure edamame is cooked and cooled. Add cabbage, carrots, red pepper and edamame to the bowl with cooled noodles.

If chicken isn’t cooked: poach two medium chicken breasts in simmering water or low-sodium broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest, then shred or thinly slice. If using leftover or rotisserie chicken, shred/slice to same size. Add chicken to the noodle and vegetable bowl.

Prepare pickled red onion if not using pre-made: thinly slice 1 small red onion and place in a jar. Heat 1/2 cup rice vinegar (or 1/4 cup rice vinegar + 1/4 cup water) with 1 tbsp sugar and 1/2 tsp salt until sugar dissolves. Pour over onions, cool, then refrigerate at least 20 minutes. For this recipe, drain excess liquid and add 1/2 cup pickled onion to the salad.

Roughly chop cilantro and mint (if using) and add to the bowl with noodles, vegetables, and chicken. Reserve a small amount of herbs for garnish.

In a bowl or jar, whisk together grated fresh ginger, minced garlic, sriracha, soy sauce, rice vinegar, sesame oil, neutral oil, honey (or maple), warm water, kosher salt, and fresh lime juice until emulsified and smooth. Adjust for heat and salt: add more sriracha for spice, more honey for sweetness, or more lime for brightness.

Taste the dressing and adjust seasoning. The dressing should be balanced — tangy from rice vinegar and lime, savory from soy, a touch sweet, and aromatic from sesame oil and ginger.

Pour about three-quarters of the dressing over the noodle, vegetable, and chicken mixture. Toss gently but thoroughly with tongs or two forks to coat everything evenly. If the salad seems dry, add the remaining dressing a little at a time until desired coating is reached.

Taste and adjust seasoning with flaky salt and additional lime juice if needed. If you prefer more heat, drizzle a little extra sriracha or sprinkle red pepper flakes.

Transfer the salad to a serving bowl or divide among plates. Garnish with pickled red onion on top, reserved chopped herbs, sliced scallions, and toasted sesame seeds. Serve with lime wedges on the side.

Leftovers: store dressing separately if possible. Keep salad refrigerated in an airtight container up to 2 days; noodles will continue to soften over time.