Chicken and Sesame Noodles

Chicken and Sesame Noodles

One of my most popular recipes last year was Simple Sesame Noodles. I admit it is a real favourite of mine too, and not the least because not only is it tasty, but quick and easy as well.  

 This recipe here today is a slight variation on that theme . . . with a slightly sweeter, tangy spicy sauce . . . and the addition of chicken.  I've also added red peppers for some colour.   In truth I could eat this every day of the week.   I do sooooo love pasta.

Not sure what the Italians would think of it . . . but they didn't really invent spaghetti did they.  I hear tell it was the Chinese that invented noodles.


I think they would approve.   And even if they didn't, I don't really care.  My kitchen.  My rules.   Chopsticks . . . I've never been able to master them.    Hand me a fork any day.   It's more my speed.


*Chicken and Sesame Noodles*

Serves 6

Printable Recipe


  • Printable Recipe
  • 16 ounces egg spaghetti noodles (1 pound)
  • 6 TBS Toasted Sesame Oil
  • 4 tsp Gourmet Garden crushed garlic, or 4 medium cloves of garlic, peeled and crushed
  • 120g of smooth and creamy peanut butter (2/3 cup)
  • 125ml of low sodium soy sauce (1/2 cup)
  • 6 TBS rice wine vinegar
  • 4 TBS packed dark brown sugar
  • 1/2 tsp powdered ginger
  • 1/2 tsp Gourmet Garden crushed red chilies (or to taste)
  • 2 tsp peanut oil
  • 1 1/2 pound of boneless skinless chicken breast meat, cut into half inch cubes
  • (I like to do this when it's semi frozen)
  • fine sea salt and freshly ground black pepper to taste
  • 6 spring onions, trimmed and thinly sliced on the diagonal
  • 2 TBS finely chopped red pepper
  • Cook the spaghetti in a large pot of lightly salted boiling water until al dente, following the package directions.   Drain well, rinse and drain again.  Place in a large bowl and toss with 1 TBS of the sesame oil.
Read the whole recipe on The English Kitchen