Sesame Noodles with Chicken

Simple yet perfect (in my honest opinion) sesame noodles with a more substance boost of some shredded chicken. Easy weeknight dinner that serves a great lunch the next day! Send more noods!

I really like the quick and easy pulled chicken technique in this recipe by simple broiling the chicken breasts 8 minutes per side. It browns them slightly on the outside and retains the moisture on the inside. MUCH better than boiling the chicken and lacking that flavor.

Take extra attention to 2 details here- 1. don’t overcook the noodles. 2. toast the sesame seeds and use a good quality sesame oil for that maximum sesame noodle flavor.

The variations here are endless as well- add some extra veggies like bell pepper, cucumber or celery and maybe some chopped cilantro.

adapted from Cooks Illustrated

serves 4-6



  • 5 Tablespoons soy sauce
  • 1/4 cup sesame seeds, lightly toasted
  • 1/4 cup chunky peanut butter, unsalted
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon fresh ginger, rough chopped
  • 2 garlic cloves
  • 1 teaspoon chili sauce (I used sambal oelek or sriracha) optional 
  • 5 Tablespoons hot water (hot from the tap)

Chicken and Noodles

  • 1 – 1 1/2 pounds boneless, skinless chicken breasts
  • 1 pound Asian noodles of choice (I used black rice noodles, udon or soba) or spaghetti
  • 2 Tablespoons toasted sesame oil
  • 4 scallions. sliced thin on the bias
  • 1 medium carrot, julienne or shredded
  • 1/4 cup chopped fresh cilantro
  • salt, as needed
  • vegetable oil, to lightly coat chicken


  1. FOR THE SAUCE: Place soy sauce, 3 Tablespoons sesame seeds, peanut butter, rice vinegar, ginger, garlic and chili sauce in a blender and puree until smooth adding water slowly until sauce has the consistency of heavy cream.
  2. FOR THE CHICKEN AND THE NOODLES: Bring water to boil in a large pot. Adjust oven rack 6 inches from broiler element and heat broiler to HIGH setting.
  3. Season chicken lightly with vegetable oil and salt.
  4. Broil chicken for 6-8 minutes. flip and finish for another 6-8 minutes. Set chicken aside to cool slightly.
  5. Add noodles to boiling water and cook until tender but not overcooked. Drain noodles and rinse under cold water until cool. Drain again and toss with sesame oil to coat. Add to a large mixing bowl.
  6. With 2 forks (or clean hands), shred the chicken into the noodles.
  7. Add scallions, carrots, sauce and mix well.
  8. Garnish with remaining sesame seeds and chopped cilantro.