Easy High Protein Cold Sesame Noodles (40g Protein!)

Summer is finally here. You want a meal that feels cool and refreshing. These high protein cold sesame noodles are exactly what you need.

Forget heavy sauces that weigh you down. This dish is light and bright. It delivers a huge protein boost to keep you full all afternoon.

Why You’ll Love This Recipe

This recipe is a total winner for busy families. It takes only 30 minutes to make. You get over 40 grams of protein per serving.

It is perfect for your healthy reset goals. The chickpea pasta adds extra fiber. The creamy peanut sauce is purely addictive. Your kids will love the nutty flavor too.

Simple Method

Making this dish is very straightforward. You just boil, poach, and whisk. It is beginner-friendly and fast. You don’t need fancy kitchen tools. Just a pot and a bowl will do.

Simple Ingredients

Most of these items are pantry staples you already have. Fresh ginger and garlic make it pop.

• 8 oz chickpea spaghetti noodles
• 1 lb boneless skinless chicken breast
• 1/4 cup creamy natural peanut butter
• 2 tablespoons tahini
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame oil
• 1 cup shelled edamame, steamed
• 1 large cucumber, julienned
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1/2 cup warm water

Step-by-Step

1. Bring a large pot of salted water to a boil.
2. Cook chickpea noodles according to package instructions.
3. Drain and rinse immediately with cold water.
4. Place chicken breasts in a skillet and cover with water.
5. Simmer for 12-15 minutes until fully cooked.
6. Remove chicken and shred it using two forks.
7. Whisk peanut butter, tahini, soy sauce, and vinegar in a bowl.
8. Add honey, ginger, garlic, and sesame oil to the sauce.
9. Slowly whisk in warm water until the sauce is pourable.
10. Combine noodles, shredded chicken, edamame, and cucumber in a large bowl.
11. Toss everything with the sesame dressing until coated.
12. Garnish with green onions and toasted sesame seeds.

Best Ways to Enjoy It

Serve these noodles chilled for the best summer experience. They taste even better after sitting for 30 minutes. This allows the flavors to truly meld together.

Pack them into glass containers for easy weekday lunches. Pair with a side of fresh fruit. It is the perfect meal for a sunny day.

Keep It Fresh

Store leftovers in an airtight container. They stay fresh for up to four days in the fridge. The sauce may thicken as it sits.

Just add a splash of water before eating. Give it a good stir to refresh the creaminess. This dish is not recommended for freezing.

Recipe Tips

• Don’t skip the cold water rinse for the noodles.
• Use natural peanut butter for the best texture.
• Julienne the cucumber thinly for a better crunch.
• Double the sauce if you like things extra creamy.
• Add a pinch of red pepper flakes for heat.
• Make the chicken a day early to save time.
• Rinse the edamame well if using frozen bags.

Ways to Switch It Up

• Swap chicken for firm tofu for a vegetarian meal.
• Use almond butter instead of peanut butter.
• In summer, add fresh bell peppers for extra color.
• Try maple syrup instead of honey for a vegan twist.

Quick Answers

Can I use regular pasta?

Yes, you can use whole wheat or regular spaghetti. Just note the protein count will be lower. Chickpea pasta is great for extra nutrition.

Is this recipe good for meal prep?

Absolutely, it is perfect for meal prep. The noodles hold up well in the fridge. It tastes delicious even when eaten cold.

How do I know the chicken is done?

The chicken should reach 165°F inside. It will be tender and easy to shred. Do not overcook it or it gets dry.

I hope these high protein cold sesame noodles make your summer lunches easy and bright. They are a staple in my kitchen when life gets busy. Give them a try and enjoy every fresh bite!

— Lidia

High Protein Cold Sesame Noodles

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 545 kcal

Ingredients

  

• 8 oz chickpea spaghetti noodles
• 1 lb boneless skinless chicken breast
• 1/4 cup creamy natural peanut butter
• 2 tablespoons tahin i
• 3 tablespoons low -sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hone y
• 1 tablespoon grated fresh ginger
• 2 cloves garlic , minced
• 1 tablespoon toasted sesame oil
• 1 cup shelled edamame, steamed
• 1 large cucumber , julienned
• 2 green onions , thinly sliced
• 1 tablespoon toasted sesame seeds
• 1/2 cup warm water

Instructions

 

• Bring a large pot of salted water to a boil and cook chickpea noodles according to package instructions. Drain and rinse immediately with cold water to stop the cooking process.
• Place chicken breasts in a skillet, cover with water, and simmer over medium heat for 12-15 minutes until the internal temperature reaches 165°F (74°C). Remove and shred using two forks.
• In a medium mixing bowl, whisk together the peanut butter, tahini, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil.
• Slowly whisk warm water into the sauce one tablespoon at a time until a smooth, pourable consistency is achieved.
• In a large bowl, combine the chilled chickpea noodles, shredded chicken, steamed edamame, and julienned cucumber.
• Pour the sesame dressing over the ingredients and toss thoroughly with tongs until evenly coated.
• Garnish the dish with sliced green onions and toasted sesame seeds.
• Serve immediately or refrigerate for 30 minutes to allow flavors to meld.