These garlic sesame noodle bowls are the kind of quick, satisfying dish that packs a surprising amount of flavor into every bite. Creamy tahini, savory soy, and a kick of garlic and sriracha create a sauce that clings to tender noodles and is perfectly complemented by juicy roasted chicken, crisp cucumbers, and buttery edamame. Whether you enjoy it warm or cold, this noodle bowl is a crave-worthy favorite that comes together with ease.

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Ingredient Breakdown

Buckwheat soba noodles provide a sturdy, slurpable base with a subtle earthiness that complements the nutty sesame flavors of the dressing. Their chewy texture holds up well to the sauce without becoming soggy, making them ideal for both freshly made and meal-prepped servings. Whole wheat pasta can also be used if soba isn’t available, but the depth of buckwheat is well worth seeking out.

Roasted chicken slices bring a satisfying protein boost to the bowl, adding heartiness and warmth to an otherwise refreshing salad-style base. You can roast your own chicken breast or use leftovers—just be sure it’s sliced thinly to blend seamlessly with the noodles.

Edamame and cucumber are the fresh, green heroes of this recipe. The edamame is protein-rich with a slight bite, while the diced cucumber offers crisp contrast and a clean, cooling effect that balances the richer sauce. Together, they bring brightness and crunch to the dish.

The sesame-tahini sauce is what brings everything together. A silky blend of tahini, warm water, soy or tamari, sesame oil, rice vinegar, garlic, and sriracha, this dressing is creamy, savory, slightly sweet, and carries just enough heat to make it interesting. The tahini gives it body and richness, while the vinegar and sriracha cut through with sharpness and warmth.

Optional toppings like toasted sesame seeds add texture and visual appeal, while a drizzle of extra sauce ensures every bite is fully flavored. These little touches turn a simple bowl into a multi-dimensional dish.

Step-by-Step Preparation Guide

Start by cooking the noodles according to package instructions until just al dente. Once drained, a quick rinse under cold water keeps them from sticking and stops the cooking process, preserving their ideal texture. Drain thoroughly before moving on—excess water can dilute the sauce.

While the noodles are cooking, prepare the dressing. In a small mixing bowl or a jar with a tight lid, combine tahini, warm water, soy sauce, sesame oil, rice vinegar, grated garlic, and sriracha. Whisk or shake vigorously until smooth and creamy. Adjust the spice to taste, adding more sriracha for heat or a bit more vinegar for tang.

Toss the cooked noodles with about half of the sauce while they’re still slightly warm. This helps the sauce coat the noodles evenly and infuse them with flavor from the start. Once well coated, begin assembling your bowls.

Divide the dressed noodles among serving bowls or storage containers. Top each with thawed edamame, diced cucumbers, and sliced chicken breast. Drizzle with the remaining sauce and finish with a sprinkle of sesame seeds if desired.

This dish keeps well in the refrigerator, making it perfect for meal prep. Store in airtight containers for up to four days. It can be enjoyed straight from the fridge or gently warmed, depending on your preference.

Recipe Tips

Use tongs or chopsticks to gently toss noodles with sauce:
This helps maintain the structure of the noodles and ensures even coating without breakage.

Add the sauce gradually to prevent overdressing:
Start with half the sauce and add more as needed to avoid oversaturating the noodles.

Chill the components separately for fresher leftovers:
Keeping the sauce in a separate container until serving helps preserve texture and flavor.

Roast your own chicken or use store-bought for ease:
A pre-roasted chicken breast saves time, but freshly roasted adds extra flavor and juiciness.

What to Serve With This Recipe

This noodle bowl pairs beautifully with a bowl of miso soup or a crisp Asian-inspired slaw with ginger-lime dressing. These sides echo the bright, savory notes of the main dish without competing for attention.
For a more filling spread, serve with steamed dumplings or fresh spring rolls filled with herbs and rice noodles. These make a great companion and add variety in both flavor and texture.
To drink, opt for a citrus spritzer with lemon or yuzu, a chilled glass of green tea, or a cucumber lemonade to complement the sesame-rich dressing and spicy undertones of the sauce.

Frequently Asked Questions

Can I substitute tahini with peanut or almond butter?
Yes, both make great alternatives and add a slightly different flavor profile. Peanut butter offers a familiar sweetness, while almond butter adds a mellow richness.

What vegetables can I add or swap in?
Bell peppers, shredded carrots, radishes, or even lightly blanched broccoli can be added for extra crunch and color.

Is this recipe suitable for meal prep or packed lunches?
Absolutely. It stores well in the fridge for up to four days and is delicious both cold and at room temperature—perfect for on-the-go meals.

Can I use tofu or tempeh instead of chicken for a vegetarian version?
Yes, pan-seared tofu or marinated tempeh slices work well and soak up the sauce beautifully, making them excellent meat-free options.

Creative Variations

For added color and crunch, throw in some shredded purple cabbage, julienned carrots, or thin strips of red bell pepper. These veggies not only taste great but also make the dish visually stunning.
If you’re looking for a noodle alternative, try rice noodles, ramen, or even spaghetti in a pinch. Each brings its own unique texture to the dish.
Drizzle chili crisp over the top for a spicy-salty punch, or sprinkle crushed peanuts for extra crunch and nutty flavor.
You can also wrap the components into rice paper rolls for a portable version. Dip in leftover sesame sauce and you’ve got a travel-friendly, flavor-packed snack or light meal.

Garlic sesame noodle bowls offer a nourishing, flavor-forward option that’s both flexible and fulfilling. From the creamy tahini sauce to the crisp veggies and tender noodles, every element brings something special to the table. Whether you’re meal prepping for the week or whipping up a quick dinner, this bowl is sure to satisfy with minimal fuss and maximum flavor.

Ingredients

171 g buckwheat soba noodles (or whole wheat pasta), dry and gluten-free
2 cups frozen edamame, thawed
227 g roasted chicken breast, thinly sliced
2 cucumbers, diced
2 tablespoons sesame seeds (optional, for garnish)

For the Sauce

1/4 cup tahini
1/4 cup warm water
3 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 clove garlic, grated
1/2 teaspoon sriracha, or more to taste

Instructions

Cook the soba noodles according to the package instructions until just al dente. If the noodles become sticky after draining, rinse them briefly under cold water to loosen and separate.

While the noodles are cooking, prepare the sesame sauce. In a small bowl or jar, whisk together the tahini, warm water, soy sauce, sesame oil, rice vinegar, garlic, and sriracha until smooth and creamy. Adjust sriracha to your desired spice level.

Once the noodles are ready and drained, toss them in about half of the prepared sesame sauce to coat thoroughly. This ensures they absorb the flavor before assembling the bowls.

Divide the dressed noodles into serving containers or bowls. Top with the thawed edamame, diced cucumber, and roasted chicken slices. Drizzle with additional sesame sauce to taste and finish with a sprinkle of sesame seeds for a nutty crunch.

These bowls can be enjoyed warm or chilled. Store in the refrigerator for up to four days for quick, flavorful meals throughout the week.