I make this Asian-Style Chicken Noodles with Sesame and Green Onions Recipe on repeat whenever I want something that tastes like it came from my favorite takeout spot but actually didn’t cost me a delivery fee or a 40-minute wait. I first threw it together on a weeknight when I had leftover chicken breast, half a bag of noodles, and not much patience left.
It turned into one of those recipes I now crave on purpose. The sauce is sweet, salty, garlicky, and just a little sticky in the best way. Once you make it once, you’ll understand why I keep coming back to it.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized cubes – lean protein that soaks up the sauce beautifully
- 1/4 teaspoon sea salt – wakes up the flavor of the chicken before it even hits the pan
- 1/4 teaspoon black pepper – a little background heat that balances the sweetness later
- 2 teaspoons toasted sesame oil, divided – this is where that nutty, unmistakable “sesame noodle” flavor comes from
- 8 ounces noodles of choice (rice noodles, lo mein, or spaghetti) – the base that carries all that glossy sauce
- 3 tablespoons neutral oil, divided – for searing the chicken and sautéing without burning
- 3 cups broccoli florets – adds crunch and bulks up the dish without weighing it down
- 1/2 red bell pepper, thinly sliced – brings color and a slight natural sweetness
- 3 cloves garlic, minced – don’t skip fresh garlic here, jarred just doesn’t hit the same
- 1/2 teaspoon fresh ginger, grated – gives the sauce that warm, slightly spicy backbone
- 3 tablespoons low sodium soy sauce – the salty foundation of the whole sauce
- 2 tablespoons hoisin sauce – this is the secret to that sticky, restaurant-style glaze
- 1 tablespoon brown sugar – rounds out the saltiness with a touch of caramel sweetness
- 1 teaspoon cornstarch – helps the sauce cling to the noodles instead of pooling at the bottom
- 2-3 tablespoons water – thins the sauce out so it coats everything evenly
- Toasted sesame seeds, for garnish – a small crunch that makes the dish look and feel finished
- Sliced green onions, for garnish – fresh, sharp bite that cuts through the richness
Note: this recipe serves 4 people generously.
Equipment You Need
- Large wok or deep skillet – for searing the chicken and tossing everything together in one pan
- Mixing bowl – to whisk the sauce ingredients before adding them to the pan
- Sharp knife and cutting board – for cubing the chicken and slicing the vegetables evenly
- Measuring spoons and cups – to keep the sauce ratios balanced so it isn’t too salty or too sweet
- Tongs or a spatula – makes tossing the noodles with the sauce much easier
- Colander – for draining the noodles once they’re cooked
How to Make Sesame Chicken Noodles Recipe?
This recipe comes together fast, so I like to have everything prepped and within arm’s reach before I turn on the stove. Once the pan is hot, there’s no time to stop and chop something you forgot. Read through the steps once before you start cooking so the whole process feels smooth.
Cook the Noodles
Bring a pot of water to a boil and cook your noodles according to the package directions. I usually pull mine a minute early since they’ll finish cooking in the sauce later. Drain and rinse them under cool water so they don’t clump together, then set them aside while you work on the rest.
Season and Sear the Chicken
Toss the cubed chicken with salt, pepper, and half a teaspoon of sesame oil. Heat a tablespoon and a half of neutral oil in your wok over medium-high heat, then add the chicken in a single layer. Let it sear for 4 to 5 minutes until golden and cooked through, then transfer it to a plate.
Sauté the Vegetables
In the same pan, add the remaining oil along with the garlic, ginger, broccoli, and bell pepper. I like to keep the heat at medium-high here so the vegetables get a little char instead of steaming. Cook for about 2 to 3 minutes, just until they’re crisp-tender and still bright in color.
Whisk Together the Sauce
While the vegetables cook, whisk the soy sauce, hoisin, brown sugar, cornstarch, remaining sesame oil, and water in a small bowl. Make sure the cornstarch is fully dissolved so it doesn’t clump when it hits the hot pan.
This sauce is what turns simple noodles into something that tastes like your favorite takeout order, much like Slow Roasted Lemon Dill Salmon Recipe delivers bold homemade flavors with simple ingredients.
Combine Everything
Pour the sauce into the pan with the vegetables and let it bubble for about 30 seconds until it thickens slightly. Add the cooked chicken and noodles back in, then toss everything together with tongs until every strand is coated. This step only takes a minute or two, so keep tossing gently instead of stirring too hard.
Garnish and Serve
Once everything is glossy and well coated, take the pan off the heat. Sprinkle toasted sesame seeds and sliced green onions right on top before serving. I like to serve it straight from the wok while it’s still steaming hot, since the noodles start to soak up more sauce the longer they sit.
Additional Tips for Making This Recipe Better
I’ve made this dish more times than I can count, and here’s what actually made a difference for me:
- I always toast my sesame seeds in a dry pan for a minute before sprinkling them on top, since it makes the nutty flavor so much stronger.
- I cut my chicken into even-sized cubes so everything cooks at the same rate and nothing ends up dry.
- I keep my vegetables slightly undercooked, because they keep softening once tossed with the hot noodles and sauce.
- I double the sauce recipe if I’m using rice noodles since they tend to soak up more liquid than I expect.
- I prep every ingredient before I turn on the stove, because this dish moves fast once the pan heats up.
Common Mistakes to Avoid
I’ve made a few of these mistakes myself, so I’m sharing them so you can skip the learning curve:
- I once let my noodles sit too long after draining and they clumped together into one big block, so now I toss them lightly with a few drops of oil right after draining.
- I used to crowd the chicken in the pan, which made it steam instead of sear, so I now cook it in batches if my pan is small.
- I didn’t whisk the cornstarch fully into the sauce one time and ended up with little lumps, so I always whisk it into the water first before adding other ingredients.
- I overcooked my broccoli early on and it turned mushy and dull, so I pull my vegetables off the heat while they’re still bright green.
- I added the sauce too early before, which thinned it out with extra pan liquid, so I now add it only once my vegetables and chicken are ready to combine.
How to Serve Sesame Chicken Noodles
I like to serve this dish in wide, shallow bowls so the noodles have room to spread out and show off the color of the vegetables. A generous sprinkle of sesame seeds and green onions right before serving makes it look like it came straight from a restaurant plate.
If I’m feeding a crowd, I’ll set out extra chili flakes, lime wedges, or a small dish of extra sauce on the side so everyone can adjust it to their taste. It also pairs really well with a light cucumber salad or a bowl of miso soup, and Spicy Shrimp Ginger Mushroom Soup Recipe is another flavorful option for rounding out the meal.
Variations
- Swap the chicken for shrimp or tofu if you want a different protein or a vegetarian version.
- Use tamari instead of soy sauce to make the whole dish gluten free.
- Replace brown sugar with honey or a low carb sweetener if you’re watching your sugar intake.
- Add a spoonful of peanut butter to the sauce for a creamier, nuttier peanut sesame noodle twist.
- Toss in shredded carrots or snap peas for extra crunch and color.
- Add sliced chili peppers or a drizzle of chili oil if you like a spicier bite.
- Turn it cold by chilling the noodles and serving them straight from the fridge on a hot day.
Nutritional Information
Here’s a general breakdown per serving, based on four servings total:
- Calories: approximately 420 kcal
- Protein: approximately 28g
- Carbohydrates: approximately 45g
- Fat: approximately 14g
Make Ahead and Storage
You can prep the sauce and chop the vegetables up to a day in advance, then store them separately in the fridge until you’re ready to cook. This cuts your actual cooking time down significantly on a busy night.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat with a splash of water to loosen the sauce back up, since it thickens as it sits.
This dish also freezes reasonably well for up to 2 months, though the noodles can soften slightly once thawed. I recommend freezing just the chicken and sauce mixture separately and cooking fresh noodles when you’re ready to serve.
Why You’ll Love This Recipe?
This recipe has earned a permanent spot in my weekly rotation, and here’s why:
- It comes together in just 30 minutes, which makes it perfect for busy weeknights when I don’t want to spend an hour in the kitchen.
- It’s endlessly customizable, so I can swap the protein, noodles, or veggies depending on what’s already in my fridge.
- It tastes like something from my favorite takeout spot, minus the extra sodium, oil, and delivery wait time.
- It works for meal prep since the flavors actually deepen after a day in the fridge.
- It’s a one-pan meal, which means fewer dishes and an easier cleanup after dinner.
FAQs
How do I make sesame chicken noodles?
You sear the chicken, sauté your vegetables, whisk together a soy-hoisin sesame sauce, then toss everything with cooked noodles in one pan until coated.
Can I make peanut sesame noodles with chicken?
Yes, just stir a spoonful of peanut butter into the sauce for a creamier, nuttier flavor alongside the sesame.
How do I make cold sesame noodles with chicken?
Cook everything as usual, then chill the noodles and chicken in the fridge and serve cold with a drizzle of extra sesame oil.
What’s the difference with sesame noodles with chicken and scallions?
It’s essentially this same dish, with green onions (scallions) used generously as the main garnish for a sharp, fresh finish.
Can this become a sesame chicken noodle soup?
Yes, just add chicken broth to thin the sauce into a soup base and simmer the noodles directly in the liquid.
How do I make sesame ginger noodles with chicken?
Increase the fresh ginger in the sauce for a stronger, spicier ginger flavor alongside the classic sesame taste.
Can I make garlic sesame noodles with chicken?
Yes, simply double the garlic in the sauce for a bolder, more garlic-forward version of this dish.
What about Thai cube spicy sesame chicken with noodles?
Add sliced chilies or a spoonful of Sriracha to the sauce for a spicier, Thai-inspired version of this same noodle dish.
Asian-Style Chicken Noodles with Sesame and Green Onions Recipe
Ingredients
Method
- Bring a pot of water to a boil and cook your noodles according to the package directions. I usually pull mine a minute early since they’ll finish cooking in the sauce later. Drain and rinse them under cool water so they don’t clump together, then set them aside while you work on the rest.
- Toss the cubed chicken with salt, pepper, and half a teaspoon of sesame oil. Heat a tablespoon and a half of neutral oil in your wok over medium-high heat, then add the chicken in a single layer. Let it sear for 4 to 5 minutes until golden and cooked through, then transfer it to a plate.
- In the same pan, add the remaining oil along with the garlic, ginger, broccoli, and bell pepper. I like to keep the heat at medium-high here so the vegetables get a little char instead of steaming. Cook for about 2 to 3 minutes, just until they’re crisp-tender and still bright in color.
- While the vegetables cook, whisk the soy sauce, hoisin, brown sugar, cornstarch, remaining sesame oil, and water in a small bowl. Make sure the cornstarch is fully dissolved so it doesn’t clump when it hits the hot pan. This sauce is what turns simple noodles into something that tastes like your favorite takeout order.
- Pour the sauce into the pan with the vegetables and let it bubble for about 30 seconds until it thickens slightly. Add the cooked chicken and noodles back in, then toss everything together with tongs until every strand is coated. This step only takes a minute or two, so keep tossing gently instead of stirring too hard.
- Once everything is glossy and well coated, take the pan off the heat. Sprinkle toasted sesame seeds and sliced green onions right on top before serving. I like to serve it straight from the wok while it’s still steaming hot, since the noodles start to soak up more sauce the longer they sit.
Notes
- I always toast my sesame seeds in a dry pan for a minute before sprinkling them on top, since it makes the nutty flavor so much stronger.
- I cut my chicken into even-sized cubes so everything cooks at the same rate and nothing ends up dry.
- I keep my vegetables slightly undercooked, because they keep softening once tossed with the hot noodles and sauce.
- I double the sauce recipe if I’m using rice noodles since they tend to soak up more liquid than I expect.
- I prep every ingredient before I turn on the stove, because this dish moves fast once the pan heats up.
