Funky Chicken With Sesame Noodles

"This has to be one of the most amazing chicken dishes I have ever made or eaten. It's really scary to watch people just attack this dish and practically inhale it in one breath. Brush up on your Heimlich Maneuver, people do get a little over-enthusiastic over this. Prep time includes marinating time."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Bergy photo by Bergy
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by eabeler photo by eabeler
Ready In:
3hrs 30mins




  • First make the sesame noodles: Cook the spaghetti according to package directions.
  • Drain (I also rinse).
  • In a jar, add the soy sauce, sesame oil and the sugar.
  • Shake until well blended and the sugar has dissolved.
  • Pour this over the pasta.
  • Toss with scallions and sprinkle with the sesame seeds.
  • Set aside while you marinate and then cook the chicken.
  • Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
  • Make sure the sugar has pretty much dissolved.
  • Add the chicken, making sure it's all coated with the sauce.
  • Cover and stick in the fridge for 2-3 hours.
  • Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
  • Heat the sesame oil in a large non-stick pan.
  • Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
  • Remove the chicken from the pan and let cool slightly.
  • Slice the chicken diagonally into thin strips.
  • Serve the chicken over the sesame noodles.
  • Stand back and watch your guests/children/loved ones inhale this dish.

Questions & Replies

  1. Thinnest noodles would be vermicelliFor better flavour swap the soy sauce for tamari
  2. Hi, The recipe seems interesting but are you supposed to heat up spaghetti or serve on cold?
  3. Could you use rice noodles or some kind of Chinese noodles? kind of chese
  4. Two questions. Do you sauté the chicken in the same toasted sesame oil as used to flavor the noodles? I thought one couldn’t do that. And can you be more specific about what you mean by teriyaki sauce? That is very much an umbrella sort of name.
  5. How do i print? Have made this recipe for years (thank you Mirj!) but have misplaced it. Please advise as to how to print it. Thank you


  1. Oh Mirj, I can't even tell you how much we loved this. You were so right about the inhaling part, lol! First off, I marinated the chicken. I added about 1 TBSP of sesame oil to the marinade, because I wanted to saute the chicken in olive oil. I also cut the chicken breast into fillets for faster cooking. When making the noodles, I realized I had no green onions, so I subbed shallots--worked just fine sliced nice and thin. Very easy dish with great flavor results. I had to take the bowl of noodles off the table to stop my husband from eating it. I also halved the recipe. Just delicious! Thanks for sharing!
  2. True, I have a picky family, but in case someone else does, too, I thought I might balance out all the raves by sharing that this dish was not a hit at my house. I made this for a dinner for 10 people. My husband and eldest took one taste of the noodles and returned them to the serving dish; they then ate just the meat and said I shouldn't make it again. My middle son tried the dish and pronounced it "ok". My younger son and daughter hated it and made omelettes. I was very disappointed in their reactions since I found it very simple to prepare and did think it was tasty. My brother and his family were eating here and they all seemed pleased with the dish -- my brother even called it "a prize-winning dinner". Still, nobody inhaled the noodles or freaked out over how delicious this was.
  3. We did not like this at all. WAY too much sesame oil/soy/sugar in the pasta. I'd go with 1 cup stock with 1/3 of the other ingredients. The flavor was too overpowering and cloying with all that sugar/salt/sesame flavor. The chicken marinade was way too sweet. It was difficult to cook the chicken without the marinade turning black. Also, the fat content of this dish is very high. In my house, 1 pound of pasta does not feed 10 poeple. Clearly, given the reviews here we are not mainstream in our tastes, but this recipe was a disappointment.
  4. Made this last night, and the chicken was FANTASTIC! I put my chicken in the marinade over night, and also cut the chicken into strips before putting in the marinade (to save on time) It turned out wonderful, will use same marinade again for sure. As for the noodles, I didnt much care for them. The sesame oil was abit much for me and my daughter. Next time I'll try something different. But I will definetly make again. Thanks for posting!
  5. We loved this! I did make a sort of major substitution as I used salmon instead of chicken. I had went to the grocery to purchase all the ingredients and then realized at home I had no chicken. The salmon marinated overnight. I took this to a potluck and it was literally inhaled. I thought there would be alot leftover as it makes so much--no such luck. Many people wanted the recipe and we will definately make it again. I want to try it with the chicken but the salmon was divine! I think the salmon would be great grilled too! Thanks for a great recipe! 3-12-2007 Can I just say WE LOVE THIS RECIPE!! We are going to have it tonight and my mouth is watering. We always use salmon and love it that way!


  1. I always make this the day before so the noodles can absorb the sauce and I make 1.5 times the sauce. Take out of refrig and serve at room temperature....if it lasts that long! I use thin spaghetti. I only did the chicken once. We prefer to serve it with grilled chicken or pork tenderloin. It’s delicious and I am always asked to bring to bbqs. It’s the first side to go!
  2. Delicious!! Replaced the sugar with honey and teriyaki with sweet chilli sauce.
  3. This has unanimously been my kids favorite for years now but I keep forgetting to review it. Both the noodles and the chicken are great. My kids prefer not to have green onions in it (they're suspicious of any bits of green in food) so I use onion powder in the noodles instead. I also cut the chicken into strips about 1" by 4" before I marinade it. This way the flavor is infused through even more of the chicken, it also cuts doen on the marinade time by at least an hour.
  4. Has potential. Like many others I would go easy on the sesame oil as it can overwhelm the dish, not to mention that it is not exactly the best oil to cook with as it burns. I would only use a tablespoon or so in the sauces. I would cook the chicken with canola oil or non stick spray. Half all the sugar, and as another reviewer mentioned you can use some chicken stock in the marinade instead of all the soy and teriyaki sauce. I toasted my sesame seeds and added some sweet chili garlic sauce to the chicken marinade for a little heat.
  5. We found it too sweet. We use 1/3 the brown sugar. Delicious!


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