Cold Sesame Noodles with Chicken
Chilled wheat noodles coated in a creamy sauce of sesame paste, soy, black vinegar and chili oil, topped with poached shredded chicken, crisp cucumber and scallions. A refreshing summer favourite.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the chicken gently
Put the chicken and ginger in a small pot and cover with cold water. Bring to a gentle simmer over medium heat, then cook for about 12 minutes until the chicken is no longer pink inside. Turn off the heat and leave the chicken in the hot water for 10 more minutes, then let it cool and pull it into shreds by hand.
- 2 chicken breasts
- 3 slices ginger
- about 1 liter water
✅ Done when: chicken reaches 74°C/165°F and is no longer pink inside
Cook and chill the noodles
Bring a pot of water to a boil and cook the noodles following the package directions. Drain, rinse under cold running water until fully cool, drain well, then toss with the sesame oil so they don't stick together.
- 400g noodles
- 1 tsp sesame oil
- about 2 liters water
✅ Done when: noodles are tender but still slightly firm, and completely cool
Make the sauce
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Assemble
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Cook the chicken gently
Put the chicken and ginger in a small pot and cover with cold water. Bring to a gentle simmer over medium heat, then cook for about 12 minutes until the chicken is no longer pink inside. Turn off the heat and leave the chicken in the hot water for 10 more minutes, then let it cool and pull it into shreds by hand.
- 2 chicken breasts
- 3 slices ginger
- about 1 liter water
✅ Done when: chicken reaches 74°C/165°F and is no longer pink inside
Cook and chill the noodles
Bring a pot of water to a boil and cook the noodles following the package directions. Drain, rinse under cold running water until fully cool, drain well, then toss with the sesame oil so they don't stick together.
- 400g noodles
- 1 tsp sesame oil
- about 2 liters water
✅ Done when: noodles are tender but still slightly firm, and completely cool
Make the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Assemble
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Cold noodles (liang mian) are a summer staple across China. Sichuan's version is dressed with sesame paste and chili oil, while in Beijing ma jiang mian — sesame paste noodles — are a beloved hot-weather lunch.
In the 1970s, Chinese restaurants in New York made cold sesame noodles famous in the US.
⭐ Why It's Famous
Creamy, nutty, tangy and spicy, yet light and cooling — the perfect noodles for a hot day.
💡 Fun Fact
Chinese sesame paste is made from toasted sesame seeds, so it's darker and nuttier than tahini — but tahini works well in a pinch.
Sichuan & Beijing
30.57°N, 104.07°E
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