These sesame noodles with chicken are so easy to make and can easily be tweaked to suit your family. They are delicious hot, warm or cold!
My mother makes the most amazing sesame noodles with chicken – really better than I have ever tasted in any Chinese restaurant. It is one of her go-to recipes for parties because everyone goes nuts for it. It can be served chilled, at room temperature or even warm!
The variations are really endless with this dish. I've made it with red and yellow pepper strips, edamame, julienned cucumber, steamed broccoli and bean sprouts. The protein is optional too, but does help make it a complete meal. Try it with thinly sliced, cooked beef or even shrimp…or go meatless and add tofu!
For this recipe, I used spaghetti but if your grocery store has a decent Asian section, you might want to try using lo mein noodles (Wegmans makes a fabulous lo mein noodles – found in the freezer section).(note: since I first created this recipe, asian noodles are easier to find in most store – or you can even buy udon noodles online!)
I love adding the cabbage for some extra crunch and texture, but you can leave that out if you want or cabbage doesn't “agree” with you. If you want to add some more color to the dish – try using red cabbage!
NOTE: Sesame oil has a strong flavor, so I suggest starting with two tablespoons and adding more as needed. You can also swap out the olive oil with canola or vegetable oil, which is a more authentic. You could add some more heat by mixing some Sriracha or chili oil into the dressing.
Any leftovers will keeps nicely in the refrigerator, but it will soak up the sauce as it sits. We usually mix up some soy, sesame oil and a little water and toss it again before serving a second time.
Scroll down for the recipe!