Classic Sesame Noodles with Chicken

Classic Sesame Noodles with Chicken

3 Reviews
From: EatingWell Magazine, July/August 2016

Classic sesame noodles become a healthy meal with lean chicken and tons of veggies in this quick recipe for Asian noodles. Be sure to rinse the spaghetti until it's cold, then give it a good shake in the colander until it's well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat spaghetti
  • 3 tablespoons toasted (dark) sesame oil
  • 2 scallions, chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons ketchup
  • 8 ounces cooked boneless, skinless chicken breast, shredded
  • 1 cup julienned carrots
  • 1 cup sliced snap peas
  • 3 tablespoons toasted sesame seeds


  • Active

  • Ready In

  1. Cook spaghetti in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.
  2. Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and ketchup. Add to the noodles along with chicken, carrots, snap peas and sesame seeds; gently toss to combine.
  • Make Ahead Tip: Refrigerate sauce and noodle mixture separately for up to 1 day; toss together before serving.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 460 calories; 17 g fat(3 g sat); 9 g fiber; 53 g carbohydrates; 29 g protein; 59 mcg folate; 48 mg cholesterol; 7 g sugars; 2 g added sugars; 3,610 IU vitamin A; 16 mg vitamin C; 125 mg calcium; 4 mg iron; 407 mg sodium; 478 mg potassium
  • Nutrition Bonus: Vitamin A (72% daily value), Vitamin C (27% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 2½ lean meat, 2½ fat

Reviews 3

July 13, 2019
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By: Libby Austin
This worked out great, with rice noodles. I substituted Hoisin Sauce for the ketchup in the sauce, and the sweetness of that meant no need for the brown sugar. Added in a little rice vinegar to the sauce on the stove, then mixed in the green onions and grated ginger to the sauce. Oh, and added fresh cilantro and basil and squeezed lime juice on top.
January 04, 2019
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By: Eworld Cooking
Lovely dish especially, thanks for this recipe. Basically chicken tossed with sauce gives a fabulous taste. For more spicy you must use hot sauce and chili.
September 29, 2018
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By: Eddiva Smith
This was an excellent dish. Easy to make and delicious. I was skeptical about the ketchup, but it pulled the flavors together. I didn’t have carrots on hand so I omitted those and I didn’t have scallions so I used sweet onion instead. I’ll make this dish again and might add some red pepper flakes.
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