Sesame Chicken Noodles

This fast, Honey Sesame Chicken recipe with noodles is exactly what we make when we need a complete dinner on the table in a hurry. You get an good pan-fried chicken meal with zero deep frying required.

Chicken noodles are always our first choice when a takeout craving hits. There is something irresistible about those big Asian flavors and the sweet, aromatic sauces that coat every single bite. We wanted to capture that exact sticky magic in our own kitchen so we could enjoy it on any busy weeknight.

Why This Recipe Works

Inspired by our sesame chicken wingswe decided to turn those exact flavors into a big plate of noodles when our kids started craving takeout. We always prefer knowing exactly what goes into the food we are eating, and we firmly believe that if it is something that we like and we can buy, we can make it better.

With this recipe, you skip the heavy deep-frying process completely without losing that signature crunch on the chicken. The trick relies on a quick pan-fry method that locks in the juices while building a firm crust that stands up to the wet ingredients.

My favorite part is always the sesame chicken sauce. Instead of being heavily weighted down and overly sweet like some restaurant versions, our honey sesame sauce is light enough to toss effortlessly with the noodles but bold enough to deliver major flavor. Bringing the noodles directly into the hot pan at the end ensures they soak up the sauce instantly, rather than just sitting on top of it.

Ingredients for Sesame Chicken Noodles

• Chicken Thighs: We always use boneless, skinless chicken thighs here. Buying them boneless makes it incredibly easy to cut the meat into uniform pieces that cook fast and evenly. Going skinless is crucial because we are coating the chicken in cornstarch for that signature crunch. Leaving the skin on renders too much fat into the pan, causing the crispy coating to slide right off.
• Cornstarch: This is the secret to a crunchy exterior without deep-frying. We tested this with all-purpose flour, but it easily turns gummy once the sauce hits it. Cornstarch gives you a light, crisp crust that lasts. Arrowroot powder is a great substitute.
• Honey: The backbone of the sauce. It provides natural sweetness that caramelizes beautifully in the hot pan, giving the chicken and noodles that signature sticky glaze. You can substitute maple syrup, but your sauce will be slightly thinner.
• Soy Sauce: This adds the salt and umami needed to balance the honey. We use light soy sauce so the dish does not become overwhelmingly salty. For a gluten-free option, tamari is a good swap. Coconut aminos work too.

Note: Please see recipe card at the bottom for a list of full ingredients and measurements

What Kind Of Noodles For Sesame Chicken?

A frequent question we get is what kind of noodles for sesame chicken actually work best. For this specific hot meal, we highly recommend using fresh Hokkien noodles or pre-cooked lo mein. They are thick enough to hold up in the skillet without breaking apart.

If you are looking into how to make chicken stir fry noodles with sesame oil, picking a sturdy noodle is the most important step to ensure your dinner does not turn to mush. Tossing the pasta directly into the hot skillet guarantees every strand absorbs the maximum amount of that sweet soy garlic sauce.

There are plenty of ways to serve sesame noodles with chicken, and you might even be used to a traditional cold Asian noodle recipe. However, this method focuses entirely on a fast, hot, pan-fried dinner. Tossed straight from the stove to your bowl, it is the easiest way to make this takeout favorite at home.

Additions and Substitutions

• The Meat: You can easily swap thighs for boneless skinless chicken breasts. They cook up fast, just watch the skillet so they don't dry out.
• Noodles: If you don't have fresh noodles, boil some whole wheat spaghetti. Be sure to drain the pasta completely so your sauce stays thick.
• Flavor Boosts: Mix your sauce in a large bowl. To make it more savory, mash in extra garlic cloves. You can also stir in a spoonful of peanut butter or a teaspoon of chili garlic sauce for a spicy kick. If you're out of rice vinegar, apple cider works great.
• Oil & Veggies: For a deeper background flavor, fry the chicken in peanut oil. Sliced bell peppers are also a fantastic addition to the pan.
• Toppings: Always finish the plate with a heavy sprinkle of fresh scallions!

On the stove

Getting dinner on the table moves fast, so we always mix the sauce and prep the noodles before turning on the stove.

First, toss your diced chicken thighs in cornstarch with a pinch of salt and pepper. Make sure every piece is fully coated in the bowl to guarantee a crunchy exterior. Heat a little vegetable oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and let it sit undisturbed for a few minutes to build a crust, then toss and cook for about 8 minutes until crisp all over.

While that cooks, whisk your honey, soy sauce, garlic, ginger, and the remaining sauce ingredients together. Once the chicken is crisp, pour the sauce straight into the skillet. It will bubble and thicken into a sticky glaze almost instantly.

Drop the pre-cooked noodles right into the pan and toss everything continuously for one minute until the pasta is hot and coated in that good glaze. Top with sesame seeds and green onions. Serving it straight from the stove is the absolute best way to enjoy these chicken and sesame noodles!

Kitchen tip

• Prep everything first: We were taught to always have our noodles cooked, drained, and sitting right next to the stove before we even turn on the heat. Once that honey sauce hits the hot pan, it caramelizes and thickens in seconds. If you are busy looking for ingredients, your sauce will burn.
• Give the chicken space: We always fry our chicken in batches if we are not using an extra-large skillet. We like to do this because if you cram too much meat into the pan, the oil temperature drops instantly. The chicken ends up steaming in its own juices rather than frying, and you lose that good crispy crust.
• Whisk right before pouring: We learned the hard way that the thickeners in the sauce settle at the bottom of the bowl while it sits on the counter. We always give the liquid one final, vigorous whisk right before pouring it over the chicken to guarantee a perfectly smooth, sticky glaze.

Serve it with

Since this is a complete meal on its own, with all the carbs, we like to balance the dish with a lighter side. We love serving this honey sesame chicken with a few steamed veggies or roasted carrotsbroccoli, or mushrooms. The sticky glaze is generous enough to coat extra vegetables, making everything taste good together.

If you are looking for other good recipes to pair with this dinner, a refreshing tomato and cucumber salad is a great option. It also fits perfectly next to some garlic butter bok choy to round out the plate.

Cook notes

Sesame chicken consists of bite-sized pieces of boneless, skinless chicken, usually thighs or breasts. The meat is tossed in cornstarch and pan-fried until the exterior is crispy. Once cooked, it is heavily coated in a sticky, sweet and savory sauce, then finished with a generous sprinkle of toasted sesame seeds.

The signature sauce relies on a balance of sweet, salty, and tangy ingredients. A traditional base includes soy sauce, toasted sesame oil, and a sweetener like honey or brown sugar. This specific recipe uses a quick mix of honey, soy sauce, oyster sauce, ketchup, brown sugar, rice vinegar, sesame oil, and chicken stock. Fresh minced garlic and ginger are added for extra flavor.

The healthiest noodle depends on your nutritional goals. Soba noodles are an excellent choice because they are made from buckwheat, providing extra fiber and protein. Brown rice noodles and whole wheat pasta are also solid, nutrient-dense options. For low-carb diets, shirataki noodles or spiralized zucchini work well. Sturdy options like Hokkien or lo mein noodles are best for skillet recipes to avoid a mushy texture, but soba noodles make a highly nutritious swap that holds up nicely.

What you need

• 21 oz chicken thighs boneless, skinless and cut into 1-inch pieces
• Salt and pepper to taste
• 1 cup cornstarch
• 1 tbsp vegetable oil
• 1 tsp ground ginger
• 2 cloves garlic minced/grounded
• 1/4 cup honey
• 1/4 cup light soy sauce can be replaced for regular soy sauce
• 1 tbsp oyster sauce
• 2 tbsp ketchup
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1/3 cup chicken stock chicken broth
• 1 tsp sesame seeds
• 2 tbsp sliced green onions scallions
• 12.3 oz pre-cooked noodles can be Hokkien noodles, lo mein noodles, yakisoba noodles, or Singapore noodles

Method

1. Add the cornstarch to a shallow bowl or plate.
2. Season the chicken pieces with salt and pepper, then toss them in the cornstarch until every piece is completely and evenly coated.
3. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
4. Add the coated chicken and cook for about 8 minutes, turning occasionally, until the pieces are crispy and golden all over.
5. While the chicken is frying, whisk together all the sauce ingredients in a separate bowl.
6. Pour the sauce directly into the skillet with the cooked chicken and let it come to a gentle simmer.
7. Drop the noodles into the pan and toss everything together for about a minute.
8. Remove the skillet from the heat. Top with a sprinkle of sesame seeds and fresh green onions, and serve immediately.