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Switching up the average weeknight meal with these 30 Minute Spicy Sesame Noodles with Ginger Chicken. Szechuan style noodles in a soy-pomegranate sauce and tossed with gingery ground chicken and plenty of vegetables. Finish these saucy noodles off with the most addicting toasted sesame and peanut chili oil spooned over top. These quick and healthy vegetable-filled noodles can be made and ready in just about 30 minutes. Not only are they healthier, these spicy noodles taste just like your favorite take out.
It’s true what they say, homemade is always better, and that’s definitely the case with these noodles. I’ve mentioned this before, but something about this time of year always inspires me to stay cozied up inside. Making homemade Asian inspired recipes are always so warming and comforting. Making saucy Asian noodles along with plenty of pies and cookies… Well, that’s one of the best indoor cold-weather activities there is!
Yes, all this cold weather makes it that much easier to stay inside and cook all day long.
It might be cheesy, but nothing is better than cooking and baking on snowy days. This is going to sound odd, but when it snows in November and December, I just seem to have better days. There’s something really special about the snow falling and the feeling of being cozy in the kitchen. I love it. Clearly.
Anyway, finishing up all the rambling here and getting right into the details.
I made these spicy, saucy noodles on a whim last week using the contents of my fridge. I wanted to be able to create a quick dinner with what I had on hand. Sharing the recipe was never part of the plan. But then, I ended up loving this meal so much that I recreated it the following day to photograph it and work out the kinks.
Turns out the simplest meal really can be so delicious. Somehow these always end up being my favorites.
Making these noodles is fast and simple.
It all starts with that peanut chili oil. It’s key for adding in a little spiciness and nutty crunch with every bite. Simmer the sesame oil and salted peanuts together until the nuts are golden and toasted. Add a good amount of red pepper chili flakes (or use to your taste) and a few strips of orange rind. Now, I know the orange rind might sound odd, but trust me here. It adds a very subtle citrus punch that brightens these noodles up with a zingy flavor.
Once the oil is made. Start cooking the noodles and browning the chicken. You can really use any kind of noodle, but a good egg noodle or fresh ramen noodles (no seasoning packet) are probably best. If you’re gluten-free, use your favorite rice noodles. Those will be great too!
While the noodles are boiling, caramelize the chicken and mushrooms in the sauce. My tip here? Finely chop the mushrooms, as they add not only a vegetable, but also great flavor. You don’t even realize they’re there, but they add so much to these noodles.
Once the sauce coats the chicken, let the chicken get a little crisp in the skillet and begin to caramelize around the edges. Then just toss in the noodles and a couple of spoonfuls of the oil.
Then find chopsticks…or a fork and ENJOY.
They’re a little spicy, and a touch tangy, but with a subtle sweetness and a crunch from those peanuts. All things delicious!
If you’re looking for something fresh and healthy…ish for dinner this week, make these noodles.
My idea? Invite your quarantine crew over for a take out style dinner at home. Make these noodles, maybe add potstickers or dumplings into the mix, and have fun cooking together while enjoying your favorite drink. A Netflix, friends, and noodles kind of night. AKA…my kind of night!
Looking for other Asian recipes?? Here are my favorites:
Ginger Peanut Chicken Noodle Soup
Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce
Lastly, if you make this 30 Minute Spicy Sesame Noodles with Ginger Chicken, 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!
30 Minute Spicy Sesame Noodles with Ginger Chicken
Servings: 6
Calories Per Serving: 543 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 cup, plus 2 tablespoons peanut or sesame oil
- 1-2 tablespoons crushed red pepper flakes
- 1/3 cup raw peanuts, roughly chopped
- 2-3 strips orange or clementine peel
- 8 ounces Chinese egg noodles or ramen noodles
- 1/2 cup low sodium soy sauce
- 3 tablespoons pomegranate juice (optional)
- 2 tablespoons honey
- 2 tablespoons raw sesame seeds
- 3/4 pound ground chicken
- 3 cups shiitake or cremini mushrooms, sliced
- 1 inch fresh ginger, grated
- 3 cloves garlic, minced or grated
- 2 cups roughly chopped kale or green cabbage
- green onions and pomegranate, for serving
Instructions
- 1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions. Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!
So delicious! I used a few big handfuls of coleslaw mix instead of Kale and it worked out perfectly!
Hey Christy,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
One of my favorites from HBH. I always have the ingredients, super easy and fun to make and I pack it with veggies. The peanut-orange peel oil sends it over the top!
Hey Cheryl,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
This recipe is amazing!! I make it constantly. Every time I make I forgot I need sesame seeds until the end because they’re not in the ingredients list. How much should we be using?
Thanks!!
Hi Angela,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:) The recipe calls for 2 tablespoons of sesame seeds!
This is now my husbands favorite meal. I now make this every 2 weeks. Easy and delicious.
Great mix of flavors and textures.
Hi Danielle,
Amazing!! I am so glad you both have been enjoying this recipe, thanks for making it so often! xx
These were great. It’s nice to have noodles instead of rice occasionally. I used cashews because I didn’t have any raw peanuts, but it was a great substitution.
Hey Noell,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
Very good! With so many great recipes saved in my recipe box I would like to delete this one but can’t figure out how? Any ideas? I enjoy making a saved recipe and then deleting once I have tried it. I have 177 saved so I need to start eliminating to get through them all ??
Hi Morgan,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! Just click “remove item” in your recipe box. xxTieghan
Made this recipe a few times since it is one of our favorites! The only thing I can get right is making the chicken crispy. Any tips? The flavors are all there just can’t seem to get the chicken to get crispy. Thanks!
Hey Sarah,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! What kind of pan did you use? I find a cast iron skillet works best for crisping the chicken. Have the best weekend! xTieghan
Delicious! Spicy and sweet, salty and tangy, perfect! One question, in the last line of ingredients you list “green onions and pomegranate, for serving” – does this mean pomegranate seeds (which I used and were a great addition), pomegranate juice, or did you mean to say chili oil there instead, since in the last line of directions you say top with scallions and chili oil. Thanks!
Hey Anita,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
Loved this! Made this tonight with ginger and garlic pork sausage from our local meat CSA and it was epic! I used a slaw mix with nappa cabbage that was ready to go to save myself some additional time. Chili oil is on point.
Hey Katie,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Made this tonight for dinner. Followed your recipe exactly as written. Wonderful! My husband absolutely loved it. I have had success with all your recipes so far. Pre-ordered your newest cookbook to go with the other two. Thanks Tieghan.
Hey Noelle,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Wondering if pomegranate molasses can be substituted for the juice?
Hey Liz,
That might be super thick I would try using some cranberry juice! I hope you love this recipe, please let me know if you give it a try! xTieghan
We really enjoyed this recipe! I didn’t read the recipe carefully before going to the store, so I had boneless skinless chicken thighs that I cooked in the air fryer while the vegetables were cooking. I substituted what vegetables I had on hand(matchstick carrots, broccoli florets, zucchini and finely chopped mushrooms). I omitted pomegranate juice(didn’t have it), and used chopped almonds, as my peanuts had gone rancid smh. VERY delicious. We will be making this again!!!
Hey Diana! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
Hi Tieghan!! I made this recipe in the past and absolutely loved it! I’ve since adopted a vegetarian diet and was wondering if you could use ground tofu in place of the ground chicken? Would you just cook it the exact same way? Thanks so much in advance! And thank you for all of your incredible recipes! I’ve yet to find one that hasn’t blown me away!
Hey Krista,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! I really never work with tofu, but I don’t see why that wouldn’t work for you! Happy Tuesday! 🎄
This has wonderful flavors. Another HBH chili oil success. I make a few tweaks to suit my house: instead of chicken I use crumbled meat substitute for the vegetarian (uses a bit more oil), and only 1 cup mushrooms with 2 cups mixed bell peppers for the person who doesn’t like mushrooms (me).
Hey Erin,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
Wow! Where have you been all of my life? So glad to have found your site. Made this recipe, and it was BETTER than take out. I can’t express how well all of the flavors worked together. Rave reviews from my household. I didn’t have any pomegranate juice, and I substituted coconut aminos for the soy sauce. Definite winner. Thank you!
Hey Laura,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! You are so kind. Have a wonderful week:) xTieghan