Kalyn's Kitchen

Spicy Whole Wheat Sesame Noodles with Chicken

Use leftover rotisserie chicken and Spicy Whole Wheat Sesame Noodles With Chicken can be ready in minutes, and this is such a tasty dish to make with whole wheat spaghetti. Use lots more chicken and less noodles if you want a lower-carb version. 

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Spicy Whole Wheat Sesame Noodles with Chicken, Green Onions, and Cilantro found on KalynsKitchen.com

Recently my brother Mark and his wife Lisa showed up at my house with a rotisserie chicken for dinner. Rotisserie chicken usually means leftover chicken, and I was very happy I had leftovers to inspire me to try this recipe, because I loved these Spicy Whole Wheat Sesame Noodles with Chicken. It’s the savory and spicy combination of rice vinegar, soy sauce, fresh ginger, Thai chili garlic paste, and sesame oil in the dressing that made the noodles so good, and I added some green onions and cilantro for even more flavor; take your choice on that.

The first time I made this I followed the recipe and used a whole pound of spaghetti, which made an enormous pot of noodles. My friend Margarethe and her daughter Martina stopped by and I shared the leftovers with them, but the next day when I ate my own share of noodle leftovers I decided most of the flavor was absorbed by the noodles, and it wasn’t nearly as good leftover as it was freshly made. The next time I made it, I cut the original recipe in half, and that’s the one I’m sharing here.

This recipe has just a little grating of ginger root, mixing the dressing, and some chopping to do while the noodles are cooking. It’s easy enough to cook in about 20 minutes, and once you taste it, you’ll want to make this whenever you have leftover chicken!

Spicy Whole Wheat Sesame Noodles with Chicken finished dish in serving bowl

How to make this recipe:

  1. I used my favorite Italian whole wheat spaghetti, and this is the brand I always buy. (I used to find this spaghetti at Costco and at Amazon.com, but now I can only find it on their website.)
  2. I don’t like long noodles in a dish like this, so I broke the noodles in half before I put them into the boiling water. 
  3. Grated fresh ginger root in the sauce for the noodles is one thing that creates a lot of flavor here, although you could probably get by with ginger puree from a jar. (Don’t even think about using dried ginger though.)
  4. While the whole wheat spaghetti is cooking, chop the chicken in small pieces (oops, no photo of that) then chop one cup of sliced green onion and 1/2 cup chopped cilantro. (The first time I made this I didn’t have that many green onions, but it was much better the second time with plenty of green onions. which make a delightful crunch with the noodles.)
  5. Mix together the rice vinegar, soy sauce, Peanut Oil (affiliate link), grated ginger, Chile Garlic Sauce (affiliate link) or Sriracha Sauce (affiliate link), and sesame oil (affiliate link) to make the flavorful dressing.
  6. When the noodles are done (exactly 9 minutes for the brand of whole wheat spaghetti I use), drain them in a colander placed in the sink, then put the noodles back into the pan you cooked the pasta in and add the chicken.
  7. Pour in the sauce mixture and toss well enough that noodles and chicken are well-coated with sauce.
  8. Then add the sliced green onions and chopped cilantro and toss just enough to combine.
  9. Serve immediately and wait for compliments.

Spicy Whole Wheat Sesame Noodles with Chicken, Green Onions, and Cilantro found on KalynsKitchen.com

More Tasty Ideas for Whole Wheat Spaghetti:

Spaghetti with Italian Sausage and Arugula from Kalyn’s Kitchen
Greek Style Shrimp Scampi with Whole Wheat Spaghetti from Recipe Girl
Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese from Kalyn’s Kitchen

Spicy Whole Wheat Sesame Noodles with Chicken

Spicy Whole Wheat Sesame Noodles with Chicken

Yield 4 servings
Prep Time 25 minutes
Total Time 25 minutes

When you use leftover rotisserie chicken these Spicy Whole Wheat Sesame Noodles With Chicken can be ready in minutes!



  • 8 oz. whole wheat spaghetti
  • salt for pasta water, about 2 tsp.
  • 1 cup diced cooked chicken
  • 1 cup sliced green onions
  • 1/2 cup chopped cilantro (optional)

Sauce Ingredients

  • 3 T rice vinegar (see notes)
  • 2 1/2 T soy sauce (see notes)
  • 2 T peanut oil (see notes)
  • 1 T Chili Garlic Paste (use more or less to taste, see notes)
  • 1 T grated fresh ginger root (could also use ground ginger from a jar, but freshly grated ginger would be more flavorful)
  • 1 T Asian sesame oil


  1. Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water.
  2. Stir, let it come to a boil again, then cook until noodles are tender but still have a little bite, about 8-9 minutes.
  3. While pasta water is coming to a boil, grate enough fresh ginger to make 1 T, then combine with rice vinegar, soy sauce, vegetable oil, Chili Garlic Paste or Sriracha sauce, and sesame oil to make the flavorful chicken.
  4. While the noodles are cooking, chop the chicken into same-size pieces about 1/2 inch square, and slice green onions.
  5. Wash cilantro, spin dry or dry with paper towels, and chop enough to make 1/2 cup. (Just omit if you're not a cilantro fan.)
  6. When noodles are cooked but still al dente, drain them into a colander placed in the sink.
  7. Put noodles back into pan you cooked them in and add the diced chicken.
  8. Pour sauce mixture over chicken and noodles, then toss well enough that noodles and chicken are well-coated with the sauce mixture.
  9. Add chopped green onions and chopped cilantro and toss just enough to combine.
  10. Serve immediately.


If you're watching carbs at all, don’t use seasoned rice vinegar which contains sugar. Peanut Oil (affiliate link) is perfect for this dressing, but any neutral-flavored oil will work. Either Chile Garlic Sauce (affiliate link) or Sriracha Sauce (affiliate link) will work for this recipe. Start with a smaller amount and taste until it's spicy enough for you.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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 326Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 33mgSodium: 787mgCarbohydrates: 30gFiber: 4gSugar: 1gProtein: 15g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycmic Diet / South Beach Diet Suggestions:
Made with whole wheat spaghetti, this would be a perfect dish for phase 2 or 3 of the original South Beach Diet, although you need to use portion control if you’re eating this for phase two. It would be too high in carbs for a low-carb diet plan, but you could use lots more chicken and less noodles if you want a lower-carb version.

Find More Recipes Like This One:
Use Pasta Recipes to find more like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    34 Comments on “Spicy Whole Wheat Sesame Noodles with Chicken”

  1. Would rice noodles work?

    • I haven't tried it that way, but thicker rice noodles might work. You might need to thin down the sauce a little with some stock or water.

  2. We tried this for lunch today and it was delicious. I will be tweaking the recipe next time though. I feel like it needs garlic and maybe a T of brown sugar to play against the spiciness. Can't wait to try this again…thank you for the recipe! 🙂

  3. Rita, sounds good to me!

  4. I tried your Spicy Whole Wheat Sesame Noodle with Chicken, Green Onions and Cilantro with the following changes: I used Soba Buckwheat Noodle and tossed in raw shrimp as the noodles finished cooking. I followed the rest of your recipe using the shrimp instead of the chicken for a different variation.


  5. I doubled the sauce recipe and marinated some tofu in it, then used all of the sauce in the noodles. I added a little squeeze of lime to the noodles because I felt like something was missing, and it turned out nicely.

  6. Happy to hear it was a hit!

  7. I combined this recipe with your Whole Wheat Pasta and Spicy Peanut Sauce and it was absolutely fabulous; I mixed all cooked ingredients in my wok to bring everything to temperature with about 1/2 T of sesame oil. My boyfriend saw the whole wheat pasta laying out, sighed, and then after tasting the finished product declared this was the best trickery he had tasted!

  8. Regina, I like the idea of adding more veggies, glad to hear it was a hit!

  9. I tripled the recipe and added a bag of stir fry vegetables and took some to a potluck at my church and left some for my family too, and it was all gone, everyone loved it! I'll be adding it to my monthly family recipes.

  10. I made this for dinner tonight and found it really satisfying. I thought it was just a bit too sour so I drizzled just a tiny bit of honey over my bowl (maybe 1/8 tsp)and mixed it in, and I thought that tasted better. Thanks for sharing!

  11. Jenn, I'm coming to your house tomorrow for dinner, so how about if I bring some?

  12. YUM! That's totally my kind of food! I'm going to ask my mom to make this! Thank Aunt Kalyn!