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Easy Sesame Chicken and Noodles in Spicy Broth…best for those nights when you’re craving spicy, warming, Vietnamese-inspired noodle soup, but want something made quickly at home. Crispy caramelized chicken in a sweet, spicy, tangy sesame chile sauce, atop noodles in a steaming, spicy broth. This quick chicken and noodle bowl can be made and ready in under an hour. Not only is this easy and healthy, but it’s also delicious and so full of winter color!
Hey, hi, and happy mid-week! You guys know those days when nothing else sounds good other than comfort food? That was 100% me on Monday. You see, I’ve had a lingering decision that needs to be made as soon as possible…and it’s hard. I’m not one for making big decisions and tend to overthink them. Anyone else the same way?
Thankfully I have cooking to help mend the stress a bit. It’s still my happy place, and what I turn to when I need to just zone out and not think about things. Enter this chicken noodle bowl or maybe more like a noodle soup. It’s kind of a cross between the two. The way I make this dish is heavy on the noodles, light on the broth. It’s a delicious bowl of healthy comfort food.
Definitely best for nights when you just need something easy to create that’s totally comforting.
The Inspiration.
As I mentioned above, I really wanted a cozy meal, but at the same time, I wanted something that was fresh and colorful.
A classic Vietnamese Pho is made with thin slices of beef, noodles, and a very steaming hot broth. The broth is poured over the raw slices of beef. The heat from the broth cooks the meat. If you’ve ever had Pho out at your favorite restaurant, you know how delicious it is. And just how warming and comforting it can be.
I love the idea of Pho at Home, but didn’t want to work with raw beef. I wanted something a bit lighter. So I tried to recreate a pho with crispy roasted chicken, noodles, and broth. It’s just as delicious, but slightly lighter, and simpler to make at home!
The details.
Start with roasting the chicken. I like to toss the chicken in a little soy sauce and honey to help it caramelize in the oven. When it comes out, it’s perfectly tender, sweet, sticky, and spicy.
While the chicken is roasting, make the broth. The key to the broth is all in the garlic, ginger, and spices. I use a mix of star anise, cinnamon, and chile peppers along with garlic and ginger. It’s incredibly flavorful but really easy to toss together.
When the chicken is done, simply assemble each bowl. I like to add the noodles first, then the chicken, and finish with the steaming broth so everything is warm throughout. As you’re putting the bowls together, and then pouring over the broth, you’ll quickly realize just how delicious everything is going to be all together.
The toppings.
The last things to add are all the toppings, which are KEY if you ask me. But then we all know how much I love my toppings. I go heavy on the fresh herbs, using a mix of Thai basil, mint, and cilantro. I add lots of fresh Fresno peppers, a drizzle of sesame oil, and then squeeze over a zest of lime.
You can’t skimp on the toppings! They bring this bowl to life.
This looks like a meal that took all day to prepare, right? But it’s the easiest! Perfect for crazy cold winter nights. Or even those dreary spring weeknights when it’s cold out and you just want a cozy but healthy dinner.
Hoping you guys love this one as much as I do! I’m already excited to make this again tonight. It’s snowing here today, so this is the perfect recipe!
Looking for healthy winter dinners? Here are a few to try:
Weeknight Thai Chicken Meatball Khao Soi
30 Minute Spicy Miso Chicken Katsu Ramen
30 Minute Creamy Thai Turmeric Chicken and Noodles
Lastly, if you make this Easy Sesame Chicken and Noodles in Spicy Broth be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Sesame Chicken and Noodles in Spicy Broth
Servings: 4
Calories Per Serving: 710 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds chicken breasts or thighs, cut in half
- kosher salt and black pepper
- 2 tablespoons plus 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce (or additional soy sauce)
- 3 tablespoons plus 2 teaspoons honey
- 1 tablespoon chile sauce
- 1 tablespoon toasted sesame oil, plus more for serving
- 6 cups low sodium chicken broth
- 1 medium yellow onion, quartered
- 6 slices fresh ginger
- 4 garlic cloves, grated
- 1-3 star anise
- 1 cinnamon stick
- 1 Fresno or jalapeño pepper, seeded if desired, and sliced
- 2 cups chopped kale, bok choy, or baby spinach
- 8 ounces rice noodles
- bean sprouts, mixed herbs, chiles, and limes, for serving
Instructions
- 1. Preheat the oven to 425° F. 2. On a baking sheet, toss the chicken with 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon honey, the chile sauce, and sesame oil. Bake 15 minutes, then remove and add 2 tablespoons honey, toss the chicken. Bake another 5-10 minutes until the chicken is cooked through. Remove the chicken and shred it. Switch the oven to broil. Broil 1-3 minutes, until caramelized 3. Meanwhile, in a large Dutch oven, combine the broth, 1/4 cup soy sauce, 1 tablespoon fish sauce, 2 teaspoons honey, the onion, ginger, garlic, star anise, cinnamon, and Fresno pepper. Bring to a boil over high heat, then reduce the heat to low and simmer 15 minutes, or until ready to serve. Just before serving, stir in the greens. Taste, adding more soy, fish sauce, and or honey, if needed. 4. Cook the noodles according to package directions. Drain. 5. To serve, divide the noodles between bowls. Add the shredded chicken, then ladle the broth over top. Arrange the sprouts, herbs, and any desired toppings on top. Then squeeze over lots of lime juice and enjoy!
So sorry to hear about the problems caused by you calling this recipe pho, don’t all recipes have a shortcut? Anyway, that story is how I found you so I guess they failed at beating you down lol. I’m on alow fodmap diet and can’t digest honey, and don’t know much about Asian food. What should I use this weekend as a sweetener? Brown or white sugar, or will maple syrup work? Agave, molasses, and honey are off limits, but I’m already working on a shopping list.
I generally like most of your recipes, however this one needs to be edited more. You changed the title but there are still parts of the recipe where you’re still referring to your dish as pho. It just seems a bit half-assed in making edits and not completely checking over the work. Also, the url is also still “halfbakedharvest.com/chicken-pho”, really misleading for anyone who sees that.
Tieghan,
I had never heard of your blog until all of the “cultural appropriation” nonsense brought it to my attention. I just want to say that I am sorry you are being subjected to this scrutiny, especially on such a large scale. Your food looks delicious and based on your responses to comments, you seem like a kind person. I hope you will not take all of this personally and allow it to impact your creativity in making what looks like amazing food! I can’t wait to try this recipe! Hang in there!
Call this dish whatever you want. People will cry, whine, become victims and be offended by any little thing. It’s trendy to throw out the “racist” card at every turn, and the pathetic will remain so. You don’t owe an apology for anything, you wrote a recipe on YOUR site, you didn’t say you invented the damn dish origins! They can run crying to another website and continue their victim mentality there. It’s food, you are hurting NO ONE. Make your food, live happy, and keep sharing with us!
Chinese is so peaceful in comparison after so many dishes ******* beyond recognition they are still pretty chill about it.
Love all your recipes I’ve tried so far, I love that they have great flavors with a small ingredient list. They are just a joy to cook!
I can’t wait to make this one while I wear my kimono!
Hey there,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
I never comment in a public manner, either with positive or negative comments. It’s just not my way. However, I just today saw all the “chatter” about the original name of this dish. Having been a reader of your blog, an owner of your two wonderful cookbooks and a frequent tester of your recipes, I feel like I know you–at least your public self. You are a very talented chef. You are a very good and kind person. You are a great family member. You are very creative. I hate that you are in the news for the wrong reason. None of the “meanies” matter and please continue doing what you do best–being a kind and generous human.
If they interview me, I wouldn’t say I’m hurt. I’d say I find it stupid. It’s like eating sushi and calling it the best Chinese food there is. Or eating spaghetti and saying it’s the best French food you have eaten.
I think people needs to stop saying they’re hurt but point out the stupidity of the person doing the work. You wouldn’t point out a dolphin and say it’s a fish. It’s a mammal in the ocean. Just because you throw a bunch of broth with spices and chicken together doesn’t mean you made pho ga. That’s stupid. I’m not hurt. I think you’re dumb for mislabeling it.
Take time and learn what’s pho ga and what’s not. Don’t be stupid.
eat pizza much? tacos? do you call them that? how about not being offended for a change and take a page from other cultures that find flattery in the attempt. cancel culture needs to stop.
hey can you just respond to me with that pathetic copy pasted “apology” that you probably didn’t even write? I also want to feel special
Call it what you want. Real Vietnamese actually don’t care what you call this. We have more important things in our lives to be concerned with. It might not be what we consider authentic pho but we really don’t care. Those screaming racism should probably learn the definition. It’s starting to lose its meaning the way it’s so freely thrown around nowadays.
The term “Cultural Appropriation” is over-utilized these days and people get upset or offended by this far too often. It’s just food and people can cook what they want and how they want. Maybe…just maybe changing the title is is the correct thing to do but no one should ever be upset or offended by giving a dish a name even though it’s not really original. Being from New Orleans, I laugh when people make dishes such as Blackened but they think it’s a seasoning when it’s actually a process of cooking. I’ve also seen RED gumbos that made me question reality for a second. But never once did I get upset or offended. They just don’t know how to create the dish properly. Why should I care? It’s just food and no one is being oppressed by it. Sorry, not sorry.
Oh. My. God. People need to GET A LIFE. Appropriation…. Please. This is nothing more than the usual cancel culture looking for a reason to get upset. As usual.
The only problem is, you’re coddling them and backing down. There is NOTHING wrong with anything here. What’s next – cancel Dr Seuss?
Beautiful recipe!
Thanks Jenny! xTieghan
Okay, so now we can’t call our own versions of pizza a pizza, or a taco a taco??? With this recipe, it never occured to me that you were trying to rewrite the thousand year old Pho recipe…rather just putting your own spin on it.
Just keep doing what you are doing, Tieghan. You don’t owe an explanation of your recipe titles to anyone.
Thanks for your kind message, I hope you love the recipe! xTieghan
So i’s not “Pho” in classic terms. Call it anything you want, it’s delicious.
I hope you love the recipe Alan! xTieghan