Grilled Sesame Chicken Noodle Bowl is light, healthy and packed with incredible flavor! Juicy marinated grilled chicken, a plethora of fresh veggies and toasted cashews sit on a bed of tender rice noodles and is drizzled with a simple toasted sesame dressing. This recipe will serve 6.
I love a chilled noodle bowl!
I first had a similar recipe at a restaurant on Lake Charlevoix called The Landing. The first time Pat and I were there was in 2021 when we went to spend the weekend at our friend’s cottage in East Jordan. After looking at the menu, it came down to a hard decision between the fried lake perch with fries and their Asian cashew noodle bowl. I decided to order the lake perch, and vowed the next time I was back, I was getting the chilled noodle bowl. Fast forward 2 years to this past July, when we found ourselves back with our good friends at The Landing. I didn’t even need to look at the menu because I knew what I was ordering.
In it was noodles, toasted cashews, chicken and cucumber drizzled in a delicious dressing. Needless to say it didn’t disappoint.
So I rushed home and made my own version of that amazing noodle bowl the following week. My sister Julie was coming over for lunch and it was the perfect healthy dish for the occasion.
To Make This Grilled Sesame Chicken Noodle Bowl You Will Need:
- toasted sesame dressing – Ties this whole noodle bowl together with incredible flavor.
- grilled sesame chicken – I used boneless skinless thighs, but thin-cut chicken breasts can also work.
- rice noodles – I used Simple Truth brown rice pad thai noodles. (not sponsored)
- cruciferous slaw – For this I like Mann’s super food slaw. (again not sponsored)
Optional Additional Toppings:
- avocado
- cucumbers
- shredded carrot
- sliced radishes
- pickled red onion
- green onion
- cilantro
- toasted cashews
- toasted sesame seeds
- crispy wonton strips
- really anything you want
Make The Toasted Sesame Dressing:
First things first, make the toasted sesame dressing and set off to the side. Click here to see the recipe! I included the printable recipe below.
Marinate the Chicken Thighs:
A lot of the ingredients for the dressing are used in the marinade for the chicken. So while you make the dressing, prepare the marinade as well. I like to marinate the chicken for 30 minutes. While the chicken is marinating, I’ll prep all of the rest of the ingredients.
Including the rice noodles. For this, I use a brown rice pad thai noodle. Make sure to follow the packaging instructions for how best to cook the noodles. Once cooked, I rinse under cold water to stop the cooking process, since this is a cold noodle dish.
Grill The Sesame Chicken:
Once the rice noodles are cooked and veggies prepped, I will grill the chicken, and let it rest before slicing.
Build The Grilled Sesame Chicken Noodle Bowls:
Divide noodles, chicken and any other add-ins such as; toasted cashews, shredded carrots, sliced cucumber, pickled red onion and sliced radish, to a large wide bowl.
Drizzle with a few spoonfuls of toasted sesame dressing and garnish with green onion, cilantro and toasted sesame seeds.
Also, because of the added veggies, I do like to season my bowl with a pinch or two of salt.
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Grilled Sesame Chicken Noodle Bowls
Ingredients
- 1 recipe toasted sesame dressing
- 1 recipe sesame grilled chicken
- 8 ounces rice noodles, I used brown rice pad thai noodles
- 6 ounces broccoli slaw, I like Mann's Power blend
Optional Additional Add-Ins:
- persian cucumbers, sliced
- shredded carrot
- radish, thinly sliced
- pickled red onion
- green onion, sliced
- cilantro
- cashews, toasted
- toasted sesame seeds
Instructions
- Make the dressing and set aside.
- Marinate and grill the chicken.
- Cook rice noodles according to the package directions and prep any desired add-ins.
- Divide noodles, sliced grilled chicken and any veggies and/or topping into wide shallow bowls. Drizzle with dressing and season with salt if desired.
Notes
Toasted Sesame Dressing
Ingredients
- 3 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 2 tablespoons coconut aminos
- 1 tablespoon maple syrup
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1 tablespoon tahini
Instructions
- In a glass jar or container with a tight-fitting lid, measure and in the ingredients. Secure the lid and shake well to incorporate.
- Store any unused dressing in the fridge.
Notes
Grilled Sesame Chicken
Ingredients
- 1/3 cup coconut aminos, or use low-sodium tamari or (low-sodium) soy sauce
- 2 tablespoons coconut sugar, or use brown sugar
- 1½ tablespoons toasted sesame oil
- 1 tablespoon tahini
- 1 tablespoon rice vinegar
- 1 tablespoon garlic, grated (paste)
- 1 tablespoon ginger, grated (paste)
- 1 tablespoon sambal oelek
- 2 green onions, light parts finely chopped, dark parts sliced and reserved for serving
- 1 tablespoon toasted sesame seeds
- 2 pounds boneless skinless chicken thighs, or thin-cut boneless skinless chicken breasts
Instructions
- In a bowl (or liquid measuring cup), measure and add in coconut aminos, coconut sugar (or brown sugar), toasted sesame oil, tahini, rice vinegar, ginger and garlic, sambal oelek, the chopped light green part of green onions and toasted sesame seeds. Stir to combine.
- Add chicken to the bowl (or place into a resealable bag) and toss with the marinade. Cover and let marinate for 30 minutes or pop into the fridge for overnight.
- Preheat grill to 450° to 500°. Once hot, grill the chicken thighs for 4 to 5 minutes a side or until the chicken is fully cooked.
- Remove and transfer to a cutting board and let rest for a few minutes before serving.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
So, so good! I desperately needed a healthy recipe and a break from my same old, same old salad. My husband loved it too.