Photo of Sesame noodles with chicken by WW

Sesame noodles with chicken

Total Time
25 min
15 min
10 min
A tasty bowl of noodles with moist chicken thigh meat and and Asian-inspired sauce all come tonight in just 20 minutes. A one-bowl meal, this dish can also be made with leftover noodles for an even faster preparation. A weeknight win, any leftovers make a terrific take-along lunch the day after. Toss in shredded carrots or chopped bell peppers for added texture and color. Remove the cilantro if you get a soapy taste when you eat it. Sub in leftover pork, beef or shrimp for an easy variation.


Uncooked whole wheat spaghetti

½ pound(s), or whole-wheat udon


½ cup(s), chopped, green parts only

Cooked skinless boneless chicken thigh

½ pound(s), cut into thin strips

Unseasoned rice vinegar

3 Tbsp

Less sodium soy sauce

3 Tbsp

Hoisin sauce

2 Tbsp

Dark sesame oil

1 Tbsp

Chili sauce

2 tsp, with garlic


1½ tsp


1 Tbsp, fresh, finely chopped

Sesame seeds

2 tsp


  1. Cook noodles according to package directions. Remove 1/4 cup of pasta cooking water; drain and rinse.
  2. In a large bowl, combine noodles, scallions, and chicken; toss gently but well.
  3. In a cup, combine reserved cooking water, vinegar, soy sauce, hoisin sauce, oil, chili sauce and honey; stir well.
  4. Pour vinegar mixture over noodles; toss gently but well to coat noodles. Sprinkle with cilantro and sesame seeds; serve. Yields about 1 cup per serving.