I’m so excited to be sharing this recipe with you today! It’s a dish my mom would make for us and I always gobbled up every last bite. The best part is how darn easy it is to throw together. You need a handful of simple ingredients and a little less than 30 minutes- that’s it. It tastes great either hot or cold and the leftovers are absolutely delish (which if you know me, I don’t say that about leftovers very often)!
A few months ago I shared a Thai version of this dish, but quickly after remembered I never posted the original recipe! So here it is, in all its glory 🙂 Don’t be afraid of the large quantity of ingredients. It makes a full pound of pasta, which means it needs quite a bit of “dressing” to flavor all of it. Also If you’re sensitive to heat, you only get a teeny tiny kick from the red pepper. It is by no means a spicy dish. In fact, I always end up sprinkling a little extra on top along with some more cilantro, green onion and peanuts… but that’s just me!
Like I mentioned above, these noodles are fantastic whether they’re served hot or cold. I like both, and usually eat them hot the night we make them and then cold as leftovers. And FYI: we’ve tried this recipe with just about every type of long noodle out there; whole wheat/gluten-free/regular thin spaghetti, spaghetti, linguine, fettuchine and bucatini. It’s always a hit.
Next time you’re in the mood for a quick and delicious noodle bowl, I’d highly recommend this recipe! It’s not your typical Asian noodle bowl or plate of Italian pasta!
Sesame Chicken Noodle Bowls Recipe
Ingredients
- 1 lb (16 oz) spaghetti or bucatini
- 2 chicken breasts
- 1/4 cup vegetable oil
- 1/3 cup sesame oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1 tsp salt
- 1/4 tsp garlic powder
- 2 tsp crushed red pepper
- 1/2 cup cilantro - chopped
- 3/4 cup dry roasted peanuts
- 1/2 cup green onions - thinly sliced
- 2 Tbsp sesame seeds - untoasted or toasted
Instructions
- In a medium-sized skillet set over medium heat, add a drizzle of olive oil and cook the chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). I like to season mine with salt and pepper, but it's optional.
- Meanwhile, in a large pot of water set over high heat, cook the pasta until al dente, according to the package instructions.
- While the chicken and pasta are cooking, in a small saucepan, whisk together the vegetable oil, sesame oil, honey, soy sauce, salt, and garlic powder. Cook over medium heat for 2–3 minutes, then stir in the red pepper and immediately remove from the heat.
- When the pasta is ready, drain it and toss with the dressing. Chop the cooked chicken and add it along with the cilantro, peanuts, green onions, and sesame seeds. Stir to combine. Serve immediately and top with extra garnishes if desired.
NOTES
Nutrition
Recipe source: slightly adapted from a Life Made Simple family recipe
wow – your mom must be a fabulous cook!
That’s right! 😀