Sesame Chicken with Noodles

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.8
  • Total Fat: 7.3 g
  • Cholesterol: 50.2 mg
  • Sodium: 519.4 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 22.8 g

View full nutritional breakdown of Sesame Chicken with Noodles calories by ingredient


This is a colorful dish requires some advance chopping and dicing, but the cooking takes just minutes This is a colorful dish requires some advance chopping and dicing, but the cooking takes just minutes
Number of Servings: 4


    4 ounces of Ronzoni Multigrain Noodles, cooked al dente

    1/3 cup chopped fresh cilantro

    3 scallions (2 finely chopped +1 with whites and greens parts thinly sliced on the diagonal for garnish)

    2 tablespoons peeled, finely chopped fresh ginger

    1 1/2 tablespoons finely chopped garlic

    3 tablespoons + 1/2 cup chicken broth

    2 teaspoons olive oil or canola oil

    2 cups chopped yellow onion

    1 medium red bell pepper, julienned

    1 medium yellow bell pepper, juilenned

    1 tablespoon sesame oil

    12 ounces raw boneless, skinless chicken breast, cut in thin strips (I found if you purchase the boneless, skinless chicken tenders and cut in half)

    2 tablespoons low-sodium soy sauce

    salt and pepper to taste

    Toasted sesame seeds or black sesame seeds


Makes 4 1 cup servings

Cook the pasta according to the package directions. Drain well, transfer to metal mixing bowl, and set aside.

Combine the cilantro, 2 of scallions, the ginger, the garlic, and 3 tablespoons broth in a small bowl. Set aside

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the cabbage, yellow onion, and red and yellow bell peppers. Cook for 8 minutes, or until the vegetables are just tender. Transfer the vegetables to the bowl with the pasta, toss, and cover with a towel to retain heat.

Add the sesame oil to the skillet over medium-high heat. Add the cilantro mixture and cook for about 1 minute, stirring constantly. Add the chicken strips and soy sauce to the skillet and cook for 2 minutes, or until the chicken is nearly done. Add the remaining 1/2 cup of broth and bring to a boil. Return the vegetables and noodles to the skillet and stir about 3 minutes, until all the ingredients are just heated through. Season with salt and pepper. Divide between serving plates and garnish with the remaining scallion and sesame seeds.

Number of Servings: 4

Recipe submitted by SparkPeople user JANETFARMER.