Spicy Sesame Noodles with Roasted Chicken
I had leftover roasted chicken to use up so I decided to make this spicy sesame noodles with roasted chicken with a sesame and soy dressing. This recipe was so quick and simple to make and perfect for a busy weekday dinner. My entire family loved these spicy sesame noodles and we devoured every last bite.
How to Make Spicy Sesame Noodles with Roasted Chicken
Dressing:
- 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
Noodles:
- 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
How to Make a Spicy Sesame Noodles with Roasted Chicken
Make the dressing by combining 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 in a large pot of salted water.
Drain the noodles then return to the pot 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.
Equipment
Ingredients
- 3 tbsp seasoned rice vinegar
- 2 tbsp of soy sauce
- 2 tbsp of canola oil
- 1 tbsp of sesame oil
- ½ 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 ½ 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
Instructions
- Make the dressing by combining 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 in a large pot of salted water.
- Drain the noodles then return to the pot 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
Pam,
I am making this tonight with my leftover grilled chicken!
Thanks for the good idea!
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!
What a great way to use leftover chicken. I love the flavors and it looks super healthy for you. Another bookmarked recipe.
Great recipe, I'll try to add green olives. Thanks!
SOOOOOOOOO up my alley. Your fam is licky! Ooops. I meant lucky.
With asian food I can just advise you to use Kampot Pepper, a very tasty pepper nothing to compare with other pepper. Enjoy!
I hope I can easily find the chili sauce. Looks great!
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!
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.
Silly question maybe but the recipe doesn’t mention anything about cooking the veggies… are they supposed to be raw?
Yes, they were raw veggies.
Cheers,
Pam
We made this last night.. Delicious! My husband says this recipe is a “keeper” lol…
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!