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+ servings
Sesame Noodles

Sesame Noodles with Chicken and Crunchy Vegetables

These cold noodles hit the spot on warm days, and pack well for a lunch you don't need to reheat.
Course Main Course
Cuisine Asian, Chinese
Keyword Chicken, Noodles
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 582kcal
Author Suzanne Nuyen


For the Poached Chicken

  • 2 chicken breasts about 1 lb
  • 2 stalks scallion cut into 1 inch pieces
  • 2 cloves garlic minced
  • 1 knob ginger sliced
  • 3 thai chili peppers optional
  • ¼ cup soy sauce
  • ½ cup shaoxing wine
  • 2 cups water

For the noodles

  • 10 oz dry lo mein noodles
  • ½ cup raw sugar snap peas
  • 1 raw bell pepper
  • ½ cup edamame

For the sauce

  • 2 tablespoon sesame oil
  • 3 ½ tablespoon soy sauce
  • 3 tablespoon tahini
  • 1 tbsp sugar
  • 2 teaspoon chili crisp
  • 2 cloves garlic minced
  • 1 knob ginger finely grated


For the poached chicken

  • Add scallions, 1 knob of sliced ginger, 2 cloves of crushed garlic, chili peppers, soy sauce, shaoxing wine and water to a large saucepan.
  • Bring liquid to a boil and add chicken breasts. Simmer covered until breasts reach an internal temperature of 165 degrees Fahrenheit, about 20 minutes
  • Remove breasts from liquid and shred. Set aside

For the sauce

  • Mix all the ingredients together until smooth

For the noodles

  • Boil noodles according to package directions. Drain and sprinkle with sesame oil to avoid sticking
  • Julienne bell pepper. Set aside with raw sugar snap peas and edamame.
  • Mix together chicken, noodles and vegetables with sauce. Serve cold


Calories: 582kcal