Sesame Noodles with Chicken

Easy sesame noodles ready in less than 30 minutes! It has lots of noodles, rotisserie chicken, cabbage, and green onions tossed together with a quick and easy sesame peanut sauce.

This noodle-y chicken dish is a quick dinner idea – it’s easy to make! It’s very, very, very loosely modeled off of Chinese sesame noodles and is a great dish for summer because you can serve it warm or cold.

We are using whole wheat spaghetti to make it. You can use regular, but the whole wheat pasta has a nice bite and chew that you don’t get with the other. I also use rotisserie chicken for this recipe because it’s easy, but you can use any leftover cooked chicken you have on hand.

How to Make It

The cooking time for this recipe is about 10 minutes, with a prep time of 15 minutes. While the noodles are cooking, you can make the peanut sauce. All in all, you need less than 30 minutes total time for this recipe. A plus during the summer, for sure.

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Sesame Noodles with Chicken

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Easy sesame noodles ready in less than 30 minutes! It has lots of noodles, rotisserie chicken, cabbage, and green onions tossed with a quick and easy sesame peanut sauce.

• Author: April Anderson
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salads
• Method: Mix
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 ounces whole-wheat spaghetti
• 1 tablespoon creamy peanut butter
• ¼ cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 tablespoons water
• ½ teaspoon minced garlic
• 1 teaspoon minced ginger
• ¼ teaspoon red pepper flakes or to taste
• 2 cups shredded rotisserie chicken
• 2 cups shredded cabbage or coleslaw mix
• ¼ chopped lightly salted peanuts, chopped
• 2 green onions, sliced

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Instructions

1. Cook spaghetti noodles according to package directions. Drain and set aside.
2. Whisk the peanut butter with soy sauce, sesame oil, honey, water, garlic, ginger, and red pepper flakes in a large bowl.
3. Place the noodles in the bowl and toss to coat them with the sauce.
4. Add in the chicken, cabbage, peanuts, and green onion, toss again until thoroughly incorporated.

Notes

If you want to serve it cold, drain the pasta and then allow it to cool to room temperature. I like to spread the spaghetti on a sheet pan so it cools off faster – you can pop it in the fridge, too, to speed it up. Once the noodles are cooled, toss them with the sauce and other ingredients. You can serve it right away or chill it for a few hours before serving.

Nutrition

• Calories: 465
• Sugar: 9.1g
• Sodium: 502.8mg
• Fat: 16.3g
• Saturated Fat: 3g
• Unsaturated Fat: 11.7g
• Trans Fat: 0g
• Carbohydrates: 53.6g
• Fiber: 7.5g
• Protein: 30.4g
• Cholesterol: 52.5mg

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Variations

• Trade the spaghetti for soba noodles or even ramen for a different twist.
• Feel free to add more veggies – julienned or diced red bell pepper, blanched broccoli, or blanched snow peas would work well, too.
• For some texture, sprinkle some sesame seeds over the top.
• Instead of red pepper flakes, try adding some sriracha to the sauce.
• Use the same amount of rice vinegar instead of the water for a tangier sauce.

If you love sesame and peanut sauce, you need to try this recipe!

Happy Cooking,

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