Sesame Soy Noodle Bowls (with chicken)

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)!

Sesame Soy Noodle Bowls

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!

Sesame Soy Noodle Bowls

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.

Sesame Soy Noodle Bowls

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 Soy Noodle Bowls
Prep time
Cook time
Total time
These sesame soy noodle bowls are ready to go in just 25 minutes! They're packed full of flavor and are delicious served hot or cold!
Yield: 6-8 servings
  • 1 lb. (16oz.) spaghetti or bucatini
  • 2 chicken breasts
  • ¼ c. vegetable oil
  • ⅓ c. sesame oil
  • ⅓ c. honey
  • ⅓ c. soy sauce
  • 1 tsp. salt
  • ¼ tsp. garlic powder
  • 2 tsp. crushed red pepper
  • ½ c. cilantro, chopped
  • ¾ c. dry roasted peanuts
  • ½ c. thinly-sliced green onions
  • 2 tbsp. sesame seeds (untoasted or toasted)
  1. In a medium size 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 (I like to season mine with salt and pepper, but it's optional).
  2. Meanwhile, in a large pot of water set over high heat, cook pasta till al dente, according to the package's instructions.
  3. 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 then immediately remove from the heat.
  4. When the pasta is ready, drain it and toss with the "dressing." Chop the cooked chicken and add along with the cilantro, peanuts, green onions and sesame seeds, stir to combine. Serve immediately and top with extra garnishes if desired.
-If you think you'll have leftovers, I'd suggest adding the peanuts to the top of each dish you serve up, and then adding them again the next day so they don't get soggy... although I like it either way 🙂

Recipe source: slightly adapted from aLife Made Simple family recipe

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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