Spicy Sesame Noodles with Roasted Chicken

I had leftover roasted chicken to use up so I decided to make a spicy sesame noodle dish with chicken, carrots, bell pepper, fresh basil, and cilantro. I made a sesame and soy dressing that made this dish extra tasty. This recipe was so quick and simple to make – perfect for a busy weekday dinner. My entire family loved this recipe and we gobbled up every last bite.

Spicy Sesame Noodles with Roasted Chicken:
Recipe and photos by For the Love of Cooking

  • 3 tbsp seasoned rice vinegar
  • 2 tbsp of soy sauce
  • 2 tbsp of canola oil
  • 1 tbsp of sesame oil
  • 1/2 tbsp of Sriracha chili sauce (more if you want it extra spicy)
  • 1 clove of garlic, minced
  • 1 tsp fresh ginger, minced
  • 7-8 oz of whole wheat spaghetti, cooked per instructions
  • 1 1/2 cups of roasted chicken, chopped
  • 1 cup of shredded carrots
  • 1 cup of red pepper, sliced
  • 3-4 green onions, sliced
  • 1 cup of fresh cilantro, chopped
  • 6-7 fresh basil leaves, chiffonade

Combine the vinegar, soy sauce, canola oil, sesame oil, Sriracha sauce, garlic, and ginger together. Mix well and set aside for at least 30 minutes to allow the flavors to mingle.

Cook the spaghetti per instructions. Drain then return to the pan along with the chicken, bell peppers, carrots, green onions, and the sauce; toss until the noodles, chicken, and vegetables are evenly coated with the sauce. Remove from the stove then add the basil and cilantro and toss to combine. Serve immediately. Enjoy.


Click here for a printable version of this recipe – For the Love of Cooking.net


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13 Responses to “Spicy Sesame Noodles with Roasted Chicken”

  1. 1

    Stacey Snacks — May 17, 2010 @ 12:20 pm

    Pam,
    I am making this tonight with my leftover grilled chicken!
    Thanks for the good idea!

    [Reply]

  2. 2

    Dane — May 17, 2010 @ 5:06 pm

    Delicious! It was a little strong on the vinegar so we added a bit more soy and sesame; otherwise this is absolutely great. Nice job Pam!

    [Reply]

  3. 3

    Jamie — May 17, 2010 @ 10:02 pm

    What a great way to use leftover chicken. I love the flavors and it looks super healthy for you. Another bookmarked recipe.

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  4. 4

    http://restauracjamemento.blogspot.com/ — May 17, 2010 @ 10:55 pm

    Great recipe, I'll try to add green olives. Thanks!

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  5. 5

    Live.Love.Eat — May 18, 2010 @ 4:15 pm

    SOOOOOOOOO up my alley. Your fam is licky! Ooops. I meant lucky.

    [Reply]

  6. 6

    Kampot pepper — June 24, 2010 @ 11:19 am

    With asian food I can just advise you to use Kampot Pepper, a very tasty pepper nothing to compare with other pepper. Enjoy!

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  7. 7

    Cindy — December 3, 2010 @ 5:03 am

    I hope I can easily find the chili sauce. Looks great!

    [Reply]

  8. 8

    Hannah — April 1, 2012 @ 6:46 pm

    Just made this for dinner, tonight. It was GREAT! I accidentally left out the canola oil, but I just now noticed, actually, so it worked out just fine. I also used some pre-cooked turkey I had instead of chicken!

    [Reply]

  9. 9

    Melissa — July 22, 2012 @ 4:18 pm

    I make a meal similar to this with leftover turkey at Thanksgiving time. Next time I will DEFINITELY use more veggies =D Yum! I omitted the Sriracha for my kids, but extra for me. I LOVE my Sriracha.

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  10. 10

    Katie Haugen — August 27, 2012 @ 5:28 pm

    Silly question maybe but the recipe doesn’t mention anything about cooking the veggies… are they supposed to be raw?

    [Reply]

    • Pam replied: — August 27th, 2012 @ 6:38 pm

      Yes, they were raw veggies.

      Cheers,
      Pam

      [Reply]

  11. 11

    Renee Beckman — August 28, 2012 @ 7:26 am

    We made this last night.. Delicious! My husband says this recipe is a “keeper” lol…

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  12. 12

    Erin — March 21, 2014 @ 7:43 am

    This was very good. I am a vegetarian and left out the chicken. I added raw bok choy as well. I was skeptical about cilantro and fresh basil in an oriental dish but it was wonderful. Thanks!

    [Reply]

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