High Protein Cold Sesame Noodles deliver everything I need on a busy weeknight: quick prep, incredible flavor, and over 30 grams of protein per serving. This bowl stays refreshingly cold while keeping you satisfied for hours.
I first made these noodles during a particularly hot July when turning on the oven felt impossible. My daughter had just started tracking her protein intake for training, and she was tired of the same grilled chicken routine. I remembered a potluck dish from years ago, those glossy noodles with the nutty sesame sauce, and thought I could boost the protein without losing that refreshing quality. The combination of tender chicken, creamy peanut-tahini sauce, and those bright green edamame beans became an instant family favorite. Now I make a double batch every Sunday, and the bowls disappear from the fridge by Wednesday. The sauce clings to every strand, and somehow the flavors get even better overnight. Time to get these noodles cooking!
Why High Protein Cold Sesame Noodles Belong in Your Recipe Box
When I started testing this recipe for my fitness-focused family members, I knew I needed something that didn’t taste like diet food. These noodles pack serious protein while tasting like your favorite takeout order.
- Ready in 25 minutes from start to finish, perfect for those nights when everyone’s hungry and patience is thin
- Delivers 30 to 35 grams of protein per serving through chicken, edamame, eggs, and nut butter
- Tastes better the next day as the sesame sauce soaks into the noodles overnight
- Uses ingredients you likely have in your pantry: soy sauce, sesame oil, peanut butter, and your choice of noodles
- Stays cold without reheating, making it perfect for summer dinners or packed lunches
- Works with whatever protein you have on hand, from rotisserie chicken to pan-fried tofu
My son requests these noodles every week for his work lunches. He loves that he can eat them straight from the container without hunting for a microwave.
Ingredient Spotlight
Dried noodles form the base of this dish, and I’ve tested everything from spaghetti to soba noodles. They all work well, though high-protein pasta adds extra nutrition.
Cooked protein transforms these from a side dish to a complete meal. I keep shredded chicken breast in my fridge for quick assembly, though my vegetarian daughter prefers crispy pan-fried tofu.
Soy sauce provides the essential savory depth that makes these noodles crave-worthy. I use low-sodium varieties so I can control the saltiness.
Tahini and peanut butter create a luxuriously creamy sauce with double nutty flavor and extra protein. This combination gives you restaurant-quality results at home.
Fresh ginger is absolutely essential in this recipe because it brightens the entire sauce with zingy warmth that brings everything together.
Sesame oil delivers that distinctive toasted aroma that makes these High Protein Cold Sesame Noodles taste authentically inspired by Asian flavors, and a little goes a long way.
Edamame adds vibrant color, pleasant texture, and significant protein while cooking right alongside the noodles.
Hard-boiled eggs are my favorite topping because they add richness and extra protein while looking beautiful sliced on top.
How to Make High Protein Cold Sesame Noodles
Step 1. I start by bringing a large pot of salted water to a rolling boil, then cook the noodles according to package directions until just al dente. Add the edamame in the last 2 minutes so everything finishes together.
Step 2. Drain the noodles and edamame immediately, then rinse under cold running water for at least a minute to stop the cooking and get them perfectly chilled.
Step 3. While the noodles cook, prepare your protein if it isn’t already cooked. I poach chicken breasts in simmering water for 15 minutes, let them cool, then shred with two forks.
Step 4. For the hard-boiled eggs, I boil them for exactly 10 minutes, then transfer to an ice bath so the shells peel cleanly.
Step 5. In a large mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes until well combined.
Step 6. In a separate small bowl, whisk the tahini, peanut butter, and water vigorously until completely smooth with no lumps. This takes about a minute of good whisking.
Step 7. After years of making this, I learned to add the tahini-peanut butter mixture to the soy sauce base slowly while whisking constantly for the silkiest sauce.
Step 8. Add the completely cooled noodles, edamame, and chilled protein to the sauce bowl, then toss gently but thoroughly until every strand is coated.
Step 9. Divide the noodles among serving bowls, top each with sliced hard-boiled eggs, and garnish generously with scallions, sesame seeds, hemp hearts, and chopped peanuts.
Step 10. I serve these immediately for a light chill, or refrigerate for at least 30 minutes before serving for truly cold noodles with fully developed flavors.
Keeping This Recipe Fresh
I store leftover cold sesame noodles in an airtight container in the refrigerator for up to 4 days, and they taste even better the second day after the flavors have melded. My storage method is to keep the garnishes separate in a small container so they stay crisp, then sprinkle them on just before eating. The noodles will absorb some sauce as they sit, so I often drizzle a little extra sesame oil or add a splash of water before serving to loosen the consistency.
These noodles are meant to be enjoyed cold, which makes them perfect for meal prep. No reheating required. I portion them into individual containers on Sunday evening, and my family has grab-and-go lunches ready for the week. The protein stays tender, and the noodles maintain their pleasant, slightly chewy texture even after a few days in the fridge.
For the best texture, I don’t recommend freezing these noodles since the sauce can separate and the noodles lose their appealing consistency when thawed. However, you can prepare all the components separately and freeze just the cooked protein for up to 3 months, then thaw and assemble fresh noodles whenever the craving hits.
Perfect Partners for High Protein Cold Sesame Noodles
Cucumber salad with rice vinegar dressing provides crisp, refreshing contrast to the rich, creamy noodles while adding cool, hydrating crunch that makes the meal feel even lighter. Try my Easy Vegetable Soup Recipe as a warm starter if you’re serving these noodles in cooler weather.
Steamed or roasted broccoli brings a slightly bitter, vegetal note that balances the sweet and nutty sauce beautifully, plus it adds extra fiber and nutrients to round out the meal.
Asian-style slaw with cabbage and carrots offers bright acidity and satisfying crunch that complements the soft noodles. The colorful vegetables make the plate more visually appealing.
Pot stickers or spring rolls turn these noodles into a complete Asian-inspired feast when you’re entertaining, and the combination always reminds me of our favorite takeout spot.
Fresh fruit like watermelon or orange segments makes a wonderfully refreshing dessert after these savory noodles, and the natural sweetness cleanses your palate perfectly.
If you love this protein-packed approach to noodles, you’ll also enjoy my High Protein Rice Noodle Stir Fry or Thai Chicken Peanut Noodles for more high-protein noodle options.
FAQs
I recommend making these noodles 1 to 2 days in advance since the flavors develop and deepen as they sit in the refrigerator. Just store the garnishes separately and add them right before serving.
My favorite is shredded rotisserie chicken for convenience, but I’ve found that grilled shrimp, crispy pan-fried tofu, and leftover turkey all work beautifully in this versatile recipe.
My favorite is shredded rotisserie chicken for convenience, but I’ve found that grilled shrimp, crispy pan-fried tofu, and leftover turkey all work beautifully in this versatile recipe.
To achieve the perfect consistency, I whisk in water one tablespoon at a time until the sauce coats the back of a spoon smoothly. You want it pourable but not watery.
High Protein Cold Sesame Noodles
Ingredients
Equipment
Method
- Cook the noodles according to package directions. In the last 2 minutes, add edamame. Drain and rinse with cold water until completely cool.
- While noodles cook, prepare your protein if not already cooked. For chicken: poach or grill, then shred. For shrimp: boil or saute until pink. For tofu: press, cube, and pan-fry until golden. Chill in refrigerator.
- Prepare hard-boiled eggs by boiling for 10 minutes, then transferring to ice bath. Peel and slice when cool.
- In a separate small bowl, whisk together the tahini, peanut butter, and water until smooth and creamy. Keep whisking until completely combined with no lumps.
- Add the tahini-peanut butter mixture to the soy sauce mixture and whisk until well combined and smooth. Taste and adjust seasonings as needed.
- Add the cooled noodles and edamame to the bowl with the sauce. Add the chilled protein and toss gently until the noodles are evenly coated.
- Divide the noodles among serving bowls. Top each bowl with sliced hard-boiled eggs.
- Garnish with chopped scallions, toasted sesame seeds, hemp hearts, and chopped peanuts or cashews.
- Serve immediately or chill in the refrigerator for at least 30 minutes before serving for a colder dish and best flavor development.
