Sesame Noodles with Chicken
Use leftover rotisserie chicken and these slightly spicy Sesame Noodles With Chicken can be ready in minutes, and this is so tasty. I’m updating this recipe to use Fiber Gourmet Light Spaghetti for a version with 16 net carbs per serving and 20 grams of protein; you can also use more chicken if you want a version that will be even lower in carbs.
This recipe for Sesame Noodles with Chicken is something I first made years ago after my brother Mark and his wife Lisa showed up at my house with a rotisserie chicken for dinner. Rotisserie chicken always means leftover chicken for me, and I ended up being very happy I had leftovers to inspire me to try this recipe, because I loved the combination of noodles with chicken and a slightly-spicy soy-sesame dressing.
It’s the savory and spicy combination of rice vinegar, soy sauce, peanut oil, minced ginger, Chili Garlic Sauce, sesame oil, and a little Golden Monkfruit Sweetener in the dressing that makes these sesame noodles with chicken so good, and I added some green onions and cilantro for even more flavor.
This is a recipe I made often back in the days when I used to eat whole wheat spaghetti. But recently Kara and I decided to try making it with Fiber Gourmet Light Spaghetti, and wow, it was such a hit. And using this type of high-fiber lower-carb pasta turns this into a dish with about 16 net carbs per serving (and 20 grams of protein), so now it’s something I would make a lot more often!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Fiber Gourmet Light Spaghetti (affiliate link), or other spaghetti of your choice
- salt for pasta water
- diced cooked chicken
- green onions
- chopped cilantro (optional)
- toasted sesame seeds (affiliate link) for garnish, optional
- Unseasoned Rice Vinegar (affiliate link), without added sugar
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Peanut Oil (affiliate link)
- Chili Garlic Sauce (affiliate link)
- Minced Ginger (affiliate link) or grated fresh ginger root
- Asian sesame oil (affiliate link)
- Golden Monkfruit Sweetener(affiliate link)
More about Fiber Gourmet Light Pasta:
It might be obvious that after years of avoiding wheat pasta, I am definitely infatuated with the Fiber Gourmet Light Pasta! This is a type of specialty pasta that’s made in Italy and tastes just like regular pasta, but has more fiber (for fewer net carbs), and is also high in protein. The biggest drawback to the Fiber Gourmet Light Pasta for many people will be the price. I haven’t found it in stores near me, so I buy it at Amazon where you can buy a package of 6 boxes and get it for $6.66 per box. (affiliate link). For me it’s such a treat to have “real” pasta without so many carbs that don’t mind buying six boxes at once. And since this recipe stretches one four-serving box of spaghetti to make 5 servings of Sesame Noodles, that also makes it more affordable.
What gives these noodles the sesame flavor?
It’s the Asian sesame oil (affiliate link) that gives these noodles the sesame flavor, and that does add a fairly strong flavor. You can start with a smaller amount of sesame oil in the sauce and taste it before adding the full amount if you’re not sure how much you like it.
What if you’re not a cilantro fan?
Just use a bit more sliced green onion in the Sesame Noodles if you’re not someone who enjoys the flavor of cilantro.
How spicy are these Sesame Noodles with Chicken?
The sauce uses a tablespoon of Chili Garlic Sauce, which is a spicy Asian ingredient. If you’re not sure you want that much heat, start out with a teaspoon and taste, adding more until it seems spicy enough for you. I haven’t tried substituting Sriracha Sauce for the Chili Garlic Sauce, but I think that would also be good.
Want Sesame Noodles with Chicken that are even lower in carbs?
I think you could easily add another cup of diced chicken and keep the other ingredients the same if you want to make a version of this recipe with even fewer carbs.
Want a lower-sodium version of Sesame Noodles with Chicken?
Nutritional information for this recipe is calculated with Gluten-Free Soy Sauce (affiliate link) but you can definitely use low-sodium soy sauce to make a version with less sodium.
Want a vegetarian version of noodles with spicy Asian sauce?
If you’d like a similar recipe that’s vegetarian, check out my recipe for Noodles with Peanut Sauce.
How to make Sesame Noodles with Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- We used Fiber Gourmet Light Spaghetti (affiliate link) to make this a lower-carb dish. If you don’t care as much about carbs you can use whole wheat spaghetti or even regular spaghetti.
- Bring a pot of water to a boil, add about 2 tsp. salt, and add the spaghetti. (You can break it in half if you prefer shorter noodles.) Cook until the noodles are al dente.
- Whisk together unseasoned rice vinegar, soy sauce, peanut oil, chili garlic paste, minced ginger (or grated fresh ginger root), sesame oil, and Golden Monkfruit Sweetener to make the sauce.
- While spaghetti cooks, chop the chicken in small pieces. Put chicken into a Ziploc bag or a container with a tight lid and marinate it with part of the sauce.
- Slice the green onion and chop cilantro. (Just use a bit more green onion if you don’t want cilantro.)
- When the noodles are done, drain them in a colander, then put noodles back into the pan you cooked the pasta in and add the chicken with the sauce.
- Pour in the rest of the sauce and toss so noodles and chicken are well-coated with sauce.
- Then add the sliced green onions and chopped cilantro (if using) and toss just enough to combine.
- Sprinkle with sesame seeds if using; serve immediately and wait for compliments.
- This is not bad when it’s been in the fridge overnight, but the noodles do absorb some of the sauce and it’s definitely best freshly made.
More Tasty Ideas for Fiber Gourmet Light Pasta:
- Pasta with Creamy Arugula Sauce
- Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese
- Spaghetti Pasta Salad
- Tuna Macaroni Salad with Green Olives
- Family Favorite Shrimp and Macaroni Salad
- 8 oz. Fiber Gourmet Light Spaghetti (see notes)
- salt for pasta water, about 2 tsp.
- 2 cups diced cooked chicken (or more)
- 1 cup sliced green onions
- 1 bunch chopped cilantro (optional)
- toasted sesame seeds for garnish, optional
- 1/4 cup unseasoned rice vinegar
- 1/4 cup soy sauce (see notes)
- 3 T peanut oil (see notes)
- 1 1/2 T Chili Garlic Paste (use more or less to taste, see notes)
- 2 T minced ginger or grated fresh ginger root
- 2 T Asian sesame oil
- 1 T Golden Monkfruit Sweetener
- Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water.
- Stir, let it come to a boil again, then cook until noodles are tender but still have a little bite, for us this was about 18 minutes for Fiber Gourmet Spaghetti but I would start checking sooner than that.
- While pasta water is coming to a boil, combine unseasoned rice vinegar, soy sauce, peanut oil, Chili Garlic Paste, minced ginger, sesame oil, and Golden Monkfruit Sweetener to make the flavorful sauce.
- While the noodles are cooking, chop the chicken into same-size pieces about 1/2 inch square, and combine chicken with about 1/3 cup of the sauce mixture to let it soak up the flavor of the sauce.
- Wash cilantro, spin dry or dry with paper towels, and chop. Slice the green onions. (If you're not a cilantro fan I would just use a bit more sliced green onion.)
- When noodles are cooked but still al dente, drain them into a colander placed in the sink.
- Put noodles back into pan you cooked them in and add the diced chicken that was marinating in the sauce.
- Pour the rest of the sauce mixture over chicken and noodles, then toss well enough that noodles and chicken are well-coated with the sauce mixture.
- Add chopped green onions (and chopped cilantro if using) and toss just enough to combine.
- Sprinkle with toasted sesame seeds if using, and serve right away.
- This is not bad when it's kept in the fridge overnight, but the noodles do absorb the sauce a bit and it's definitely best freshly made.
If you don't care so much about the carbs, this recipe is also amazing made with whole wheat spaghetti, or other types of noodles.
If you're watching carbs at all, don’t use seasoned rice vinegar which contains sugar.
Be sure to use gluten-free soy sauce if needed.
Peanut Oil (affiliate link) is perfect for this dressing, but any neutral-flavored oil will work.
This recipe can easily be doubled, but it doesn’t taste nearly as good after it’s been in the refrigerator overnight, so I’d only make as much as you can eat at one time.
Recipe adapted slightly from Sesame Chicken Noodle Salad recipe in Bon Appetit March 2003.
Amount Per Serving: Calories: 358Total Fat: 22gSaturated Fat: 4.3gTrans Fat: 0gUnsaturated Fat: 15.7gCholesterol: 52mgSodium: 878mgCarbohydrates: 36.5gFiber: 20.1gSugar: 1.1gProtein: 20.6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycmic Diet / South Beach Diet Suggestions:
When this Sesame Noodles with Chicken is made with Fiber Gourmet Light Spaghetti it will have about 16 net carbs and 20 grams of protein per serving, which should work for some low-carb diets. It would probably still be too high in carbs for Keto. Personally I would eat this for phase 2 or 3 of the original South Beach Diet, although I’m not sure the Fiber Gourmet Light Pasta fits the “letter of the law” requirements for South Beach.
Find More Recipes Like This One:
Use Pasta Recipes to find more like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2010 and I made it often back in the days when I used to eat whole wheat pasta. It was updated with new photos and the recommendation for Fiber Gourmet Light Spaghetti in 2023, and I am looking forward to making this more often again!