Sesame Noodles with Chicken Recipe: Your New Weeknight Obsession

Welcome to your new favorite dinner that comes together faster than you can decide what to watch on Netflix. We’re talking about sesame noodles with chicken – the dish that will make you feel like a takeout hero without ever leaving your kitchen.

Why This Recipe Works

• The creamy sesame sauce achieves perfect balance with equal parts savory soy sauce, nutty tahini, and sweet honey, creating a flavor profile that’s neither too salty nor too sweet
• Using shredded rotisserie chicken saves precious time while providing tender, flavorful protein that absorbs the sauce beautifully without drying out
• The quick-pickled cucumber and carrot add crucial crunch and brightness that cut through the rich sauce, making each bite more interesting
• Toasting the sesame seeds enhances their nutty aroma and provides textural contrast against the silky noodles
• The optional chili oil drizzle allows customization for heat lovers while keeping the base recipe family-friendly

Ingredients

• 12 ounces dried spaghetti noodles
• 2 cups shredded cooked chicken (rotisserie works perfectly)
• 1/2 cup smooth tahini
• 1/3 cup soy sauce (use reduced-sodium if preferred)
• 1/3 cup honey
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium cucumber, julienned
• 1 large carrot, julienned
• 4 green onions, thinly sliced
• 2 tablespoons sesame seeds, toasted
• Optional: chili oil for drizzling

Equipment Needed

• Large pot for boiling noodles
• Colander for draining
• Mixing bowls (one large, one medium)
• Whisk
• Measuring cups and spoons
• Box grater or microplane
• Chef’s knife and cutting board
• Small skillet for toasting sesame seeds

Instructions

Prepare the Sesame Sauce

Let’s start by making the magical sauce that makes these noodles irresistible. In your medium mixing bowl, combine the tahini, soy sauce, honey, rice vinegar, and sesame oil. Whisk vigorously until the mixture becomes smooth and emulsified – this should take about 1-2 minutes of steady whisking. Now add the minced garlic and grated ginger, whisking again to incorporate. The sauce will thicken slightly as it sits, which is perfect because it will cling to the noodles beautifully. If the sauce seems too thick, you can thin it with 1-2 tablespoons of warm water until it reaches a pourable consistency. Taste and adjust seasoning if needed – remember the noodles will dilute the flavor slightly.

Cook the Noodles to Perfection

Bring a large pot of generously salted water to a rolling boil – you want it to taste like the sea because this is your only chance to season the noodles themselves. Add the spaghetti and cook according to package directions for al dente, usually about 8-10 minutes. Start testing at 7 minutes by fishing out a strand and tasting it – you want a slight resistance in the center, not mushy. Pro tip: reserve about 1/2 cup of the starchy pasta water before draining, as it helps loosen the sauce later. Drain the noodles in a colander but do not rinse them – that starchy surface helps the sauce adhere better.

Toast the Sesame Seeds

While the noodles cook, let’s maximize flavor by toasting our sesame seeds. Place a small dry skillet over medium heat and add the sesame seeds. Toast them for 3-5 minutes, shaking the pan frequently, until they become fragrant and turn golden brown. You’ll know they’re ready when you hear them making little popping sounds and see that beautiful golden color develop. Immediately transfer them to a plate to stop the cooking process – burned sesame seeds taste bitter and we don’t want that. This simple step adds incredible depth to your final dish.

Combine Everything Together

Now for the fun part – bringing it all together! In your large mixing bowl, combine the hot drained noodles with the prepared sesame sauce. Use tongs to toss thoroughly, ensuring every strand gets coated in that glorious sauce. If the mixture seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Add the shredded chicken and about three-quarters of your green onions, reserving some for garnish. Toss again to distribute everything evenly. The residual heat from the noodles will warm the chicken perfectly without making it dry.

Assemble and Garnish

Transfer your saucy noodles to a serving platter or individual bowls. Top with the julienned cucumber and carrot – these add fresh crunch that contrasts beautifully with the soft noodles. Sprinkle the toasted sesame seeds and remaining green onions over the top. For those who like heat, drizzle with chili oil to taste. Serve immediately while slightly warm, or chill for a cold noodle salad option. The flavors actually improve after sitting for 30 minutes, allowing the sauce to penetrate the noodles more deeply.

Tips and Tricks

If you’re making this ahead, keep the sauce separate from the noodles until just before serving to prevent them from absorbing all the liquid and becoming too soft. The sauce can be made up to 3 days in advance and stored in the refrigerator – just bring it to room temperature and give it a good whisk before using. For extra creamy sauce, use a blender instead of whisking – this creates an ultra-smooth emulsion that coats every noodle perfectly. If your tahini has separated in the jar, be sure to stir it well before measuring, as the oil and solids need to be reincorporated for proper consistency. When shredding chicken, do it while it’s still warm for the easiest texture – it literally falls apart with two forks. For maximum flavor penetration, consider marinating the shredded chicken in a tablespoon of the sauce for 15 minutes before adding to the noodles. If you can’t find tahini, you can substitute with smooth natural peanut butter, though the flavor profile will shift more toward peanut noodles. To make this gluten-free, use tamari instead of soy sauce and your favorite gluten-free pasta. For a vegetarian version, substitute the chicken with crispy baked tofu or sautéed mushrooms. If your sauce becomes too thick after refrigeration, thin it with a little warm water or more rice vinegar rather than oil to maintain the flavor balance. Always toast sesame seeds in a dry pan – adding oil will make them fry rather than toast, changing both texture and flavor. For extra crunch, add some chopped roasted peanuts or cashews along with the sesame seeds. If serving cold, let the noodles cool completely before refrigerating, and consider adding a splash of extra rice vinegar to brighten the flavors after chilling.

Recipe Variations

• Spicy Sichuan Version: Replace the simple chili oil with Sichuan peppercorn oil and add 1-2 teaspoons of chili crisp for that authentic ma la numbness and heat. Increase the garlic to 5 cloves and add 2 tablespoons of Chinese black vinegar for complexity. Garnish with cilantro instead of green onions for a different herbal note.
• Thai-Inspired Twist: Swap the soy sauce for fish sauce, use lime juice instead of rice vinegar, and add 2 tablespoons of peanut butter along with the tahini. Include 1/4 cup chopped cilantro and 1/4 cup chopped mint leaves. Top with crushed peanuts and serve with lime wedges on the side.
• Vegetable Power Bowl: Omit the chicken and add 2 cups of roasted vegetables like broccoli florets, bell peppers, and snap peas. Increase the tahini to 3/4 cup and add 2 tablespoons of white miso paste for umami depth. Include edamame for protein and top with avocado slices.
• Korean Fusion Style: Use gochujang instead of chili oil, sesame oil increased to 3 tablespoons, and add 1 tablespoon of Korean pear or apple juice for subtle sweetness. Include kimchi as a side or mixed right in, and garnish with nori strips and a soft-boiled egg.
• Low-Carb Alternative: Replace spaghetti with zucchini noodles or shirataki noodles. Increase the chicken to 3 cups and add 1 cup of shredded red cabbage for crunch. Use sugar-free honey substitute and increase the tahini to 2/3 cup for better sauce consistency.

Frequently Asked Questions

Can I make this recipe ahead of time?

Absolutely! This dish actually improves when made ahead because the flavors have time to meld together. You can prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. The noodles can be cooked and tossed with a little oil to prevent sticking, then stored separately. When ready to serve, bring the sauce to room temperature, toss everything together, and add your fresh garnishes. The complete dish keeps well for up to 2 days in the refrigerator, though the noodles will continue to absorb sauce and soften over time.

What can I use instead of tahini?

If you don’t have tahini or can’t find it, smooth natural peanut butter makes an excellent substitute that creates a different but equally delicious flavor profile. Cashew butter or almond butter also work well if you prefer those flavors. For a nut-free version, you can use sunflower seed butter, though it will give a slightly different color. In a real pinch, you can make a quick sesame paste by grinding toasted sesame seeds in a food processor with a little neutral oil until smooth, though this won’t be as creamy as commercial tahini.

How do I prevent the noodles from sticking together?

The key to non-sticky noodles is using plenty of boiling water and salting it adequately – think 1 tablespoon of salt for every 4 quarts of water. Don’t add oil to the cooking water despite what some recipes say, as it prevents the sauce from adhering properly later. Instead, make sure your pot is large enough that the noodles have room to move around freely. Once drained, toss them immediately with the sauce while still hot – the sauce coating prevents sticking. If you need to hold cooked noodles before saucing, toss them with a very small amount of neutral oil and spread them on a baking sheet to cool.

Can I use a different type of noodle?

Certainly! While spaghetti works great, you can use any long noodle you prefer. Udon noodles provide a wonderful chewy texture that holds up well to the thick sauce. Soba noodles offer a nutty flavor that complements the sesame beautifully. Rice noodles work well for a gluten-free option, though they require different cooking techniques. Even linguine or fettuccine would work in a pinch. The important thing is to adjust cooking times according to the package directions and make sure your sauce quantity matches the noodle type – some noodles absorb more sauce than others.

How can I make this recipe spicier?

For more heat, you have several options beyond just adding more chili oil. Incorporate 1-2 teaspoons of sambal oelek or Sriracha directly into the sauce mixture for consistent heat throughout. Add sliced fresh chili peppers like jalapeño or Thai bird’s eye chilies as garnish. For complex heat, use chili crisp which provides both spice and crunchy texture. You could also add a pinch of red pepper flakes to the sauce or as garnish. Remember to adjust gradually and taste as you go – you can always add more heat but you can’t take it out!

Summary

These sesame noodles with chicken combine creamy sauce, tender protein, and fresh crunch for a perfect balance of flavors and textures that comes together in under 30 minutes. It’s customizable, make-ahead friendly, and guaranteed to become your new weeknight favorite.