Pasta & Noodles

Easy Sesame Noodles with Chicken

Name: Easy Sesame Noodles with Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 pound boneless, skinless chicken breasts; 12 ounces lo mein noodles or spaghetti; 3 tablespoons smooth peanut butter; 3 tablespoons soy sauce; 2 tablespoons toasted sesame oil; 1 tablespoon rice vinegar; 1 tablespoon chili garlic sauce, plus more to taste; 1 tablespoon honey; 3 cloves garlic, finely grated; 1 teaspoon fresh ginger, finely grated; 2 tablespoons sesame seeds, toasted; 4 scallions, thinly sliced; 1 medium cucumber, julienned or thinly sliced; 2 teaspoons neutral oil, such as avocado or vegetable oil

Published October 15, 2025

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These sesame noodles with chicken are tossed in a bold, nutty sauce made with peanut butter, soy sauce, sesame oil, and a little heat. They come together in about 30 minutes and taste like something you ordered from your favorite takeout spot. Serve them warm or at room temperature for a dinner that works any night of the week.

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There was a summer a few years back when I was completely obsessed with a little noodle shop near my old apartment. I went so often the owner started having my order ready before I even reached the counter. It was always the same thing: a big bowl of sesame noodles, topped with shredded chicken, a scattering of scallions, and just enough chili crisp to make my eyes water in the best possible way. Then I moved across town and that noodle shop suddenly felt very far away on a Tuesday night. So I did what any reasonable person would do. I figured out how to make it myself.

What makes this version really sing is the sauce. Instead of relying on tahini alone or skipping the nut butter entirely, this recipe uses a combination of smooth peanut butter and toasted sesame oil to build that deep, roasty flavor that makes sesame noodles so satisfying. A splash of rice vinegar cuts through the richness, fresh garlic and ginger bring a little brightness, and soy sauce ties everything together with savory depth. The chicken gets poached right in the pot before the noodles cook, which keeps it incredibly tender and also means fewer dishes. It is a small technique that makes a big difference.

This is the kind of recipe that belongs in your weeknight rotation from September through March, when you want something hearty and warming but do not want to spend an hour in the kitchen. It is also perfect for meal prep since the noodles hold up beautifully in the fridge and the sauce actually gets better after a day. Make it for yourself after a long day, bring it to a potluck where you want to be the most popular person there, or scale it up for a casual dinner with friends. Kids tend to love it too, especially if you go easy on the chili garlic sauce.

Once you have your ingredients ready, this comes together really quickly. You will poach the chicken first, then cook the noodles in the same pot to save time and keep things simple. While those are going, you will whisk together the sauce in a large bowl. Then it all gets tossed together, topped with your garnishes, and dinner is done. Let's get into it.

Prep

15 min

Cook

25 min

Total

40 min

Servings

4 servings

Calories

530 / serving

Ingredients

1 pound boneless, skinless chicken breasts
12 ounces lo mein noodles or spaghetti
3 tablespoons smooth peanut butter
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon chili garlic sauce, plus more to taste
1 tablespoon honey
3 cloves garlic, finely grated
1 teaspoon fresh ginger, finely grated
2 tablespoons sesame seeds, toasted
4 scallions, thinly sliced
1 medium cucumber, julienned or thinly sliced
2 teaspoons neutral oil, such as avocado or vegetable oil

Instructions

1
Poach the chicken: Place the chicken breasts in a medium saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook for 15 to 18 minutes, or until the chicken is cooked through and no longer pink in the center. Transfer the chicken to a cutting board and let it rest. Reserve the poaching water in the pot.
2
Cook the noodles: Bring the reserved poaching water back to a boil and season generously with salt. Add the noodles and cook according to package directions until just al dente. Reserve about half a cup of the cooking water, then drain the noodles and toss them immediately with the neutral oil to prevent sticking.
3
Make the sesame sauce: While the noodles cook, whisk together the peanut butter, soy sauce, toasted sesame oil, rice vinegar, chili garlic sauce, honey, grated garlic, and grated ginger in a large mixing bowl. Whisk until completely smooth. If the sauce feels thick, add a tablespoon or two of the reserved noodle water to loosen it to a pourable consistency.
4
Shred the chicken: Use two forks or your hands to shred the rested chicken into bite-sized pieces. The chicken should pull apart very easily after poaching. Add it directly to the bowl with the sesame sauce.
5
Toss everything together: Add the warm, drained noodles to the bowl with the chicken and sauce. Use tongs to toss everything together thoroughly, making sure every noodle is coated. Add a splash more noodle water if needed to help the sauce cling evenly.
6
Garnish and serve: Divide the sesame noodles among bowls. Top each serving with sliced cucumber, scallions, and a generous sprinkle of toasted sesame seeds. Add extra chili garlic sauce on the side for anyone who wants more heat. Serve warm or at room temperature.

Tips and Tricks

✓Make it ahead: The sauce can be whisked together up to 3 days in advance and stored in a jar in the fridge. The fully assembled noodles keep well for up to 4 days. If the noodles tighten up after refrigerating, just add a splash of warm water and toss to loosen the sauce before serving.
✓Swap the protein: Rotisserie chicken works beautifully here if you want to skip the poaching step entirely. Simply shred the meat and toss it in with the noodles. You can also leave the chicken out completely and add shelled edamame or sliced tofu for a vegetarian version.
✓Nut-free option: If you need to avoid peanuts, substitute the peanut butter with sunflower seed butter or tahini. The flavor will shift slightly but the sauce will still be rich, creamy, and completely delicious.

Nutrition Per Serving

Estimated values

530

Calories

38g

Protein

17g

Fat

58g

Carbs

Fiber

Sugar

820mg

Sodium

Frequently Asked Questions

Can I use a different type of noodle for sesame noodles?

Absolutely. Lo mein noodles are a great match because they are thick enough to hold the sauce well, but spaghetti or linguine work just as well if that is what you have on hand. Rice noodles are a good gluten-free option, though they tend to be more delicate. Just cook whatever noodle you choose to al dente so it does not get mushy after tossing.

Are sesame noodles served hot or cold?

Sesame noodles are delicious either way, which is one of the things that makes them so flexible. This recipe is written to serve them warm right after tossing, but they are also wonderful at room temperature or even cold straight from the fridge the next day. The sauce stays silky and flavorful at any temperature, so serve them however feels right to you.

How do I keep the noodles from sticking together?

The trick is to toss the drained noodles with a small amount of neutral oil right away while they are still hot. This prevents them from clumping as they sit. Tossing them into the sauce quickly while they are still warm also helps everything coat evenly. If they do stick a little, a tablespoon or two of warm water worked in with tongs will bring them right back.

Can I make sesame noodles with chicken gluten-free?

Yes, with a couple of easy swaps. Use rice noodles or a certified gluten-free spaghetti in place of lo mein noodles, and substitute tamari or coconut aminos for the soy sauce. Most other ingredients in this recipe are naturally gluten-free, but always double-check your chili garlic sauce label just to be safe.

What can I serve with sesame noodles?

These noodles are filling enough to stand alone as a complete meal, especially with the chicken and cucumber already in the bowl. If you want to round things out, a simple side of steamed edamame or a quick cucumber salad with rice vinegar and sesame seeds pairs really nicely. Crispy spring rolls or a light miso soup also make great companions if you are putting together a bigger spread.