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Time is of the essence, and your growling stomach isn’t helping. Fear not! Today, food is on the table in less than half an hour with these 20-Minute Sesame Noodles with Chicken. Conquer hunger with this easy and delicious recipe—a quick, flavorful meal that’s perfect for busy weeknights. Dive into a bowl of tender noodles, succulent chicken, and a bold, nutty sauce that’s no fuss, all flavor!
There are days when I can mosey around in the kitchen for hours, making something complex or long-cooked, and there are days where someone will likely die if I don’t have food in 15 minutes. This is for those days—a perfect easy dinner or weekday working lunch!
This recipe is heavily inspired by Pinch of Yum’s Sesame Noodle Bowls; original recipe here.
Why This Recipe Slaps
Let’s face it, you’re looking for a dish that’s as easy to make as it is to devour. With just a handful of ingredients and a couple of pots, you’ll have saucy, umami-rich noodles packed with protein and vegetables.
Also, I have literally never used the word “slaps” in this context; it’s a lot easier to write than it is for me to say out loud without abject embarrassment.
How to Make These 20-Minute Sesame Noodles with Chicken
Ingredients: Keeping It Simple
Let’s start with a fact: This is a very adaptable recipe. Use whatever protein you have and any vegetables languishing in your fridge drawer. Broccoli? Sure. Green beans? Maybe a little weird, but why not? Crunchy carrots or cabbage? Absolutely. You can even sub the noodles if you don’t have Chinese egg noodles for another Asian noodle or long-stranded Italian pasta. The sauce is made of pantry staples (for me), so I can always whip that up without substitutions.
Here, we’re talking the classic Chinese egg noodles—chewy and twirly enough to catch all that sauce. Then there’s the chicken that’s been waiting in your fridge for its moment to shine. As for the sauce, it’s a no-nonsense concoction of tahini, soy, and a few more pantry staples. Assemble your team—it’s go-time.
The Secret Is (Always) in the Sauce
We’re mixing tangy with a touch of sweet, a dash of heat, and the smooth, nutty embrace of tahini. It’s like sending your taste buds on a round trip to Flavorville with a one-way ticket – they might not want to come back.
Cooking: Less Time, More Flavor
Boil those noodles with the precision of a countdown timer – al dente, because nobody likes a mushy noodle. Pan-sear the chicken to golden perfection; let’s hear that sizzle. Mix up the sauce like you’re the alchemist of umami. Combine, toss, and behold the magic.
Assembly: It’s Showtime
Spoon those saucy noodles into bowls, then crown them with veggies, a sprinkle of sesame seeds, and a flurry of chili flakes. Eat this hunched over the counter or take it over to your desk for a working lunch. You can also make this ahead and eat it cold straight outta the fridge.
This isn’t just a meal; it’s a 20-minute miracle. It’s for the nights when the couch is calling, and you need sustenance that doesn’t require a culinary degree or four hours and 40 dishes to clean up later. So, there you have it—your ticket to a fuss-free feast that’s big on flavor and short on time.
Happy cooking!
20-Minute Sesame Noodles with Chicken
- Yield: 4 servings 1x
Description
Food is on the table in less than half an hour with these 20-Minute Sesame Noodles with Chicken. Conquer hunger with this easy and delicious recipe—a quick, flavorful meal that’s perfect for busy weeknights. Dive into a bowl of tender noodles, succulent chicken, and a bold, nutty sauce that’s no fuss, all flavor!
Ingredients
- 8 ounces Chinese egg noodles
- 1 pound cubed boneless skinless chicken breast
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
SAUCE:
- 1/3 cup tahini
- 1/3 cup warm water
- 5 tablespoons soy sauce
- 1–1/2 tablespoons rice wine vinegar
- 2 to 3 tablespoons sambal oelek, to taste
- 2 teaspoons toasted sesame oil
- 3 tablespoons light brown sugar
- 2 garlic cloves, grated
TO ASSEMBLE:
- 2 cups cooked shelled edamame
- 2 cucumbers, diced
- Thinly sliced green onions, to serve
- Fresh cilantro leaves, picked from stems
- Crushed red chili flakes, for sprinkling
- Sesame seeds, for sprinkling
Instructions
- Cook the noodles in a pot of boiling salted water according to package instructions, minus 2 minutes.
- In the meantime, preheat a large skillet over medium heat. Season the cubed chicken breast with salt and pepper. Add a little olive oil to the skillet, and once hot, add the seasoned diced chicken. Cook for 4 to 6 minutes, stirring occasionally, until the chicken is starting to turn golden and is cooked through.
- While the chicken is cooking, whisk together all of the ingredients for the sauce. Taste for seasonings and adjust if necessary.
- When the chicken is cooked through, reduce the heat to medium-low and add 3/4 of the sauce to the skillet with the chicken. Cook, stirring occasionally, for 2 to 3 minutes until warmed through. Add the cooked noodles and toss to coat.
- To assemble the bowls, transfer the noodles to 4 serving bowls. Drizzle with a little extra reserved sauce. Add the edamame, cucumbers, green onions, cilantro leaves, crushed red chili flakes, and sesame seeds for garnish. Serve warm or cold.
Notes
Inspiration: Sesame Noodle Bowls on pinchofyum.com
- Category: Pasta & Noodles, Chicken
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