Sesame Peanut Chicken Noodles Recipe

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Home » Sesame Peanut Chicken Noodles Recipe

ByMaria August 14, 2025August 14, 2025

These Sesame Peanut Chicken Noodles are basically happiness in a bowl. Seriously! They’re a little bit savory, a little bit sweet, and totally slurp-worthy. Think perfectly cooked noodles, tender chicken, and a sauce that’s so good you’ll want to lick the bowl clean. And honestly? Sometimes I DO! You need to make these. Like, now.

My husband, bless his heart, is the PICKIEST eater ever. Like, if it doesn’t come from a box or a drive-thru, he gives it the side-eye. But THIS. This is the one thing he begs me to make. The first time I made it, he ate two bowls and then tried to sneak the leftovers for breakfast. I caught him, obvs. Now, the kids are obsessed too. It’s a guaranteed clean-plate night, which, let’s be honest, is a win for any parent. We’ve been making it every other week for a solid year. It’s on a heavy rotation.

Why You’ll Love This Sesame Peanut Chicken Noodles Recipe

Because it’s faster than ordering takeout. And cheaper! Hello, money saved for shoes!
The sauce is addictive. Like, seriously, I could drink it. Don’t judge.
It’s a crowd-pleaser. Even picky eaters give it a thumbs up. (See above. I rest my case.)
It’s totally customizable. Add more veggies, swap the protein, whatever. It’s YOUR noodle destiny!

How to Make It

Okay, so first things first, get your noodles going. I usually use spaghetti because, well, it’s what I have. But any long noodle will do. While those are boiling away, chop up your chicken into bite-sized pieces. Don’t stress about them being perfect; nobody cares.

Now, for the fun part: the sauce. Whisk together the soy sauce (or tamari if you’re gluten-free, like sometimes I pretend to be), peanut butter (creamy or crunchy, I don’t discriminate), sesame oil (don’t skip this, it’s important!), rice vinegar, brown sugar (or honey, if that’s your jam), ginger (fresh is best, but powdered works in a pinch), garlic (minced, because nobody wants to bite into a chunk of garlic), and a little red pepper flakes for a kick. Taste it. Does it need more sugar? More spice? Add it! That’s the beauty of cooking.

In a big pan or wok, stir-fry the chicken until it’s cooked through and golden brown. Then, toss in the cooked noodles and pour that glorious sauce all over it. Make sure every noodle is coated in that deliciousness. Now, sprinkle some chopped peanuts and sesame seeds on top for a little extra crunch and presentation. Boom! You’re done.

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Ingredient Notes

Chicken Breasts: I usually use chicken breasts because they’re easy, but honestly, chicken thighs work great too. They’re just a little more forgiving if you overcook them (which I’ve totally done. Oops!).
Noodles: Spaghetti is my go-to (because pantry staple), but linguine, ramen, or even rice noodles are awesome. Just cook ’em according to the package. Don’t be a noodle-cooking rebel.
Peanut Butter: Creamy is classic, but crunchy gives it a nice texture. I’ve even used almond butter when I was feeling fancy. It works!
Soy Sauce: Low sodium is your friend unless you like a salt bomb. And if you’re gluten-free, tamari or coconut aminos are your best bets. I’ve used all of them.
Sesame Oil: This is the magic ingredient. It adds that nutty, toasted flavor that makes this dish amazing. Don’t skip it! I mean, you CAN skip it, but then it’s just… not as good.
Rice Vinegar: Don’t use regular vinegar! Rice vinegar is milder and sweeter. It’s essential for that perfect balance of flavors.
Brown Sugar: Adds a touch of sweetness and that molasses-y flavor. Honey works too, or even maple syrup if you’re feeling all natural.
Ginger & Garlic: Fresh is best, but powdered works in a pinch. I’ve used the pre-minced stuff from the jar more times than I care to admit. No shame.
Red Pepper Flakes: For a little kick. Add more if you’re feeling spicy! Or leave them out if you’re a wimp (like my mom).

Recipe Steps:

Cook noodles according to package directions.
Chop chicken into bite-sized pieces.
Whisk together soy sauce, peanut butter, sesame oil, rice vinegar, brown sugar, ginger, garlic, and red pepper flakes for the sauce.
Stir-fry chicken in a large pan until cooked through.
Toss cooked noodles and sauce with the chicken.
Garnish with chopped peanuts and sesame seeds.
Serve Immediately!

What to Serve It With

Honestly? These noodles are a meal on their own. But if you’re feeling fancy, a side of steamed broccoli or some crunchy spring rolls would be amazing. Or just grab a fork and dig in! No judgment here.

Tips & Mistakes

Don’t overcook the noodles! Nobody likes mushy noodles. Aim for al dente.
Taste as you go! The sauce is the star, so make sure it’s perfect for your taste.
Don’t be afraid to experiment! Add different veggies, swap the protein, whatever. It’s your kitchen, your rules.
If the sauce is too thick, add a little water to thin it out.
I once accidentally used tahini instead of peanut butter. It wasn’t terrible, but it wasn’t the same. Learn from my mistakes.

Storage Tips

Leftovers will keep in the fridge for a few days. They’re actually pretty good cold, straight from the fridge. Don’t judge me; sometimes I eat them for breakfast. They also reheat well in the microwave, but the noodles might get a little softer. So, eat ’em fast!

Variations and Substitutions

Okay, let’s get real. Sometimes you just don’t have all the ingredients. Here’s what I’ve tried:

Honey instead of brown sugar: Totally works. Adds a slightly different flavor, but still delicious.
Tamari for soy sauce: Gluten-free win!
Skipped the sesame seeds: It was fine. Nobody died. But the presentation wasn’t as pretty.
Added shredded carrots and bell peppers: Boosted the veggie content. Felt healthy-ish.
Used shrimp instead of chicken: Also delicious. Just don’t overcook the shrimp! (I’ve done that, too. Sigh.)

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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