Chicken sesame noodles

Ingredients

• 100 gegg noodles
• 2 tbspsesame oil
• 2chicken breasts, cut into thin strips
• 1onion, sliced
• 1 clovegarlic, finely chopped
• 150 gbeansprouts
• 2 tbspdark soy sauce

Instructions

1. 1

   Cook the noodles

   Cook the noodles following the packet instructions. Drain them, return them to the pan and stir through 1 tbsp of sesame oil. Cover and set aside.

2. 2

   Stir-fry the chicken

   Heat the remaining sesame oil in a large pan or wok over a high heat. Stir-fry the chicken until it begins to brown, then add the onion and garlic and cook for a few more minutes.

3. 3

   Combine and serve

   Add the beansprouts, a splash of water and the soy sauce. Stir in the noodles and mix well, cooking for a couple more minutes before serving.

What are chicken sesame noodles?

This is a quick Chinese-inspired stir-fry of noodles, chicken and vegetables, seasoned with soy sauce and sesame oil. Noodle dishes have a long history across China, with many regional styles; this simple home-cooking version keeps the ingredient list short and the cooking time brisk.

The chicken makes the dish substantial, while beansprouts add a fresh, lightly crunchy contrast. Sesame oil coats the noodles and brings a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 503 calories, 44g protein, 46g carbs, 17g fat.

The noodles provide most of the carbohydrates, while the chicken is the main source of protein. Sesame oil contributes much of the fat, and the soy sauce adds sodium. To balance the plate, pair a serving with extra vegetables on the side.

Why the ingredients work

Sesame oil: a spoonful coats the drained noodles, and the rest carries flavour into the hot pan. Its aroma is best preserved by adding it as directed rather than leaving the noodles to sit uncovered.

Dark soy sauce: this seasons the whole pan and gives the noodles a deep savoury note. Add it with the beansprouts so it can be stirred through the noodles at the end.

Getting the stir-fry right

Thin chicken strips: cutting the chicken this way helps it cook quickly over a high heat. Stir as it cooks and wait for the outside to start browning before adding the onion and garlic.

Hot pan: use a large pan or wok and let it heat before cooking the chicken. A crowded pan can release moisture and make browning harder.

Noodle and vegetable texture

Noodles: follow the packet timing, then drain them well so they do not bring excess water into the stir-fry. The sesame oil stirred through while they are warm helps keep them separate.

Beansprouts: they need only a short time in the pan, so add them near the end. The brief final cook keeps some of their crispness.

Timing and doneness

Prepare the noodles while you get the chicken and vegetables ready, then keep the drained noodles covered as instructed. This makes it easier to bring everything together without leaving the chicken waiting.

The chicken should be cooked through before serving; if the strips are thick, allow them more time in the pan. Finish with the noodles and cook for a couple more minutes, as the method specifies.

What to serve alongside

Serve the noodles straight from the pan while hot, with the beansprouts still offering a little bite. The dish can stand on its own as a complete meal.

For a meal with more vegetables, serve a simple side of steamed greens or sliced cucumber. Keep any side lightly seasoned so it does not compete with the soy and sesame flavours.

Recipe notes & tips

• Have the onion, garlic and chicken ready before heating the pan so they can be added promptly.
• Drain the noodles thoroughly before coating them with sesame oil.
• Use a high heat for the chicken, but keep it moving so the strips cook evenly.
• Add the beansprouts near the end to preserve their crunch.
• Taste before adding any extra seasoning, as the soy sauce is already salty.

Variations

• Add chilli: stir in a little chilli with the garlic for heat.
• Use spring onions: add sliced spring onions near the end for a fresh finish.
• Try another noodle: use a similar quantity of noodles that cook according to their packet instructions.
• Add more vegetables: stir in thinly sliced vegetables with the onion so they have time to soften.
• Finish with seeds: scatter toasted sesame seeds over the bowls for extra crunch.

Common mistakes to avoid

• Overcooking the noodles: follow the packet timing and drain them as soon as they are ready.
• Wet noodles: drain them well before returning them to the pan and adding sesame oil.
• Crowding the pan: cook in batches if needed so the chicken can brown rather than steam.
• Burning the garlic: add it with the onion after the chicken has started to brown and keep stirring.
• Soft beansprouts: add them late and cook only briefly with the noodles.

How to store

Refrigerate leftovers in a sealed container within 2 hours and eat within 2 days. Reheat until piping hot in a pan, stirring often; add a small splash of water if the noodles seem dry.

Frequently asked questions