If you’re looking for easy Asian pasta dishes that come together faster than takeout, these 15-minute sesame noodles with chicken are about to become your new weeknight go-to. Soy sauce, sesame oil, garlic, and honey tossed with tender noodles and chicken — it’s savory, slightly sweet, and absolutely addictive. My kids ask for this on repeat and honestly I don’t blame them.
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Why you’ll love this recipe
- Ready in just 15 minutes — faster than ordering takeout
- One pan plus one pot — minimal cleanup
- Kid-approved and family-friendly
- Easily customizable with whatever vegetables you have
- The sauce is made with pantry staples you already have
- Great for meal prep — reheats beautifully the next day
What you’ll need
Here’s everything to make these sesame noodles with chicken. Simple pantry staples and you probably have most of these already! See the recipe card below for exact amounts.
- Lo mein noodles or spaghetti
- Cooked chicken, shredded or sliced
- Soy sauce
- Sesame oil
- Honey
- Garlic cloves, minced
- Fresh ginger, grated
- Rice vinegar
- Sriracha (optional)
- Green onions, sliced
- Sesame seeds
- Shredded carrots (optional)
Tools I recommend:
- A good Wok — makes all the difference for tossing noodles
Ingredients:
- 8 oz lo mein noodles or spaghetti
- 2 cups cooked chicken, shredded or sliced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds
- ¼ cup shredded carrots (optional)
Instructions:
- Cook noodles according to package directions. Drain and set aside.
- In a small bowl whisk together soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, and sriracha.
- Heat a large skillet or wok over medium-high heat. Add the cooked chicken and pour sauce over it. Toss to coat and heat through about 2 minutes.
- Add cooked noodles to the skillet and toss everything together until well combined.
- Serve topped with green onions, sesame seeds, and shredded carrots. Enjoy!
Recipe tips and variations
Use any noodle you have. Lo mein noodles are traditional but spaghetti, linguine, rice noodles, or even ramen noodles all work great in this recipe. Use what you have!
Don’t skip the sesame oil. This is what gives the dish its signature flavor. A little goes a long way — make sure you’re using toasted sesame oil, not regular.
Rotisserie chicken is your best friend. Pick one up at the grocery store and shred it — it cuts your prep time in half and adds great flavor.
Make the sauce ahead. Mix the soy sauce, sesame oil, honey, garlic, ginger, and rice vinegar up to 3 days ahead and store in the fridge. Dinner comes together in minutes.
Add vegetables. Broccoli, snap peas, bell pepper, bok choy, mushrooms, or baby spinach all work beautifully tossed in with the noodles.
Make it spicier. Add more sriracha or a pinch of red pepper flakes for extra heat.
Make it gluten free. Swap soy sauce for tamari and use rice noodles instead of lo mein.
Frequently asked questions
What type of noodles work best for Asian pasta dishes? Lo mein noodles are the most traditional choice and give the best texture. However spaghetti or linguine work just as well and are easier to find at most grocery stores. Rice noodles are a great gluten free option too.
Can I make this recipe ahead of time? Yes! Cook the noodles and make the sauce ahead of time and store separately in the fridge for up to 3 days. When ready to eat, toss everything together in a hot skillet for 2–3 minutes until heated through.
Can I use a different protein? Absolutely! Shrimp, beef, pork, or tofu all work great in this recipe. You can also leave the protein out entirely for a delicious vegetarian version.
How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of soy sauce or water to loosen the noodles back up.
Can I make this recipe vegetarian? Yes! Simply leave out the chicken or swap it for tofu. Every other ingredient in the recipe is already vegetarian friendly.
What can I serve with sesame noodles? These noodles are a complete meal on their own but pair beautifully with egg rolls, steamed dumplings, cucumber salad, or a simple miso soup.
I hope these 15-minute sesame noodles with chicken become a regular in your weeknight dinner rotation! They’re one of those recipes that feels impressive but takes almost no effort — and that’s exactly how I like it.
If you make them, drop a comment below and let me know what noodles you used and if you added any extra vegetables! And if you’re looking for more easy Asian Pasta Dishes and weeknight dinners, you’ll love this Garlic Herb Roasted Vegetable Bowl!
15-Minute Sesame Noodles with Chicken
Ingredients
- 8 oz lo mein noodles or spaghetti
- 2 cups cooked chicken shredded or sliced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp honey
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp rice vinegar
- 1 tsp sriracha optional
- 2 green onions sliced
- 1 tbsp sesame seeds
- ¼ cup shredded carrots optional
Instructions
- Cook noodles according to package directions. Drain and set aside.
- In a small bowl whisk together soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, and sriracha.
- Heat a large skillet or wok over medium-high heat. Add the cooked chicken and pour sauce over it. Toss to coat and heat through about 2 minutes.
- Add cooked noodles to the skillet and toss everything together until well combined.
- Serve topped with green onions, sesame seeds, and shredded carrots. Enjoy!
