Sesame Noodles with Chicken

Beau Gustafson

Look for bottled toasted sesame seeds for a quick garnish. Toss cucumber, tomato, onion, and cilantro with rice wine vinegar and a little toasted sesame oil for a snappy side dish.

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 456
  • Calories from fat: 27%
  • Fat: 13.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 4.1g
  • Protein: 31.1g
  • Carbohydrate: 52.8g
  • Fiber: 5.2g
  • Cholesterol: 48mg
  • Iron: 3.2mg
  • Sodium: 645mg
  • Calcium: 47mg


  • 8 ounces uncooked linguine
  • 1 cup matchstick-cut carrots
  • 2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
  • 1/2 cup reduced-fat peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 2 cups chopped cooked chicken breast
  • 1 cup thinly sliced green onions
  • 2 tablespoons sesame seeds, toasted


  1. Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.
  2. Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.
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