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Chilled Sesame-Honey Ramen with Chicken and Cucumbers

Cook Time:
30 mins
Prep Time:
15 mins


  • 1 large skin-on, bone-in chicken breast (about 3/4 pound)
  • 1 tablespoon kosher salt
  • 1/2 cup water
  • 1/2 cup tahini
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon miso paste, yellow or white
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, very finely minced
  • 10 ounces fresh ramen noodles
  • 3-4 Persian cucumbers (or 1/2 English cucumber), cut into matchsticks
  • toasted sesame seeds, for garnish

Chef notes

Not only is this a perfect make-ahead dish, but it's also incredibly satiating and super easy to throw together. If you're feeding more than two people (or bringing to a potluck), this recipe is easily doubled or even tripled. Whenever I have to travel for work, I'll make this for my husband and store it in the fridge — that way he has dinner for at least a couple nights.

Technique tips: Definitely use skin-on, bone-in chicken breasts, as this will help keep the meat moist and juicy. Gently massaging the cooked ramen in ice water will help make the noodles chewier and prevent them from clumping together.

Swap options: Feel free to swap the chicken with cooked shrimp or tofu. Also, feel free to swap the ramen with spaghetti or udon noodles. Instant ramen noodles will work in a pinch.



Preheat the oven to 375 F. Place the chicken breast on a small baking sheet and season with salt. Roast on the center rack until the internal temperature reaches 165 F, about 25 to 35 minutes, depending on the size of the breast.


Remove the chicken from the oven and let it rest at room temperature, uncovered, for 15 to 20 minutes. While the chicken is resting, make the sesame sauce and cook the noodles.


Bring a large pot of water to a rolling boil.


Meanwhile, in a medium bowl, whisk together the water, tahini, honey, olive oil, mayonnaise, soy sauce, miso paste, ginger, red pepper flakes and garlic until smooth. Set aside.


Prepare an ice bath by filling a large bowl with cold water and lots of ice. Set aside. When the water is boiling, add the ramen noodles and cook according to package directions, then immediately transfer them to the ice bath.


Use your hands to gently separate and massage the noodle strands in the ice bath until the noodles are thoroughly chilled, about 1 to 2 minutes.


Remove and shred the chicken meat into bite-size pieces and discard the skin and bones. Set aside.


In a large bowl, gently toss together the noodles, shredded chicken, cucumbers and half of the sesame sauce until combined, adding more sauce as desired.


Garnish with toasted sesame seeds and serve.