High-protein sesame chicken noodles
Quick, protein-packed noodles with tender chicken, edamame and a glossy sesame-soy sauce — ready in under an hour.
This is a quick, protein-forward noodle supper that pulls serious weight on flavour without faff. Thinly sliced chicken, protein-rich edamame and a glossy sesame-soy sauce make it a weeknight winner when you need something filling and fast.
Make it for an evening when you want a proper plate of protein — it’s quicker than a takeaway and far more satisfying. Leftovers reheat well for lunch the next day.
Ingredients
- 400 g Chicken breast fillets
- 250 g Egg noodles
- 200 g Shelled frozen edamame
- 60 ml Low-salt soy sauce
- 30 ml Sesame oil
- 15 ml Rapeseed oil
- 15 ml Rice wine vinegar
- 15 g Honey
- 20 g Fresh ginger — finely grated
- 3 Garlic cloves — crushed
- 15 ml Cornflour
- 150 ml Low-salt chicken stock
- 3 Spring onions — sliced thinly on the diagonal
- 1 Lime — cut into wedges to serve
- 15 ml Sesame seeds — toasted if you like
- 1 Red chilli — thinly sliced, optional
Equipment
- wok or large frying pan
- saucepan
- grater
Instructions
Slice the chicken breast fillets thinly across the grain. In a bowl combine the chicken with cornflour, 15 ml low-salt soy sauce, 1 tbsp sesame oil, half the grated fresh ginger (about 10 g) and one crushed garlic clove. Mix until the chicken is evenly coated and leave to marinate in the fridge for 30 minutes.
Bring a saucepan of water to the boil. Cook the egg noodles according to the packet instructions (usually 3–5 minutes) and add the shelled frozen edamame for the last 2–3 minutes so both are just tender. Drain, rinse briefly under cold water to stop cooking and set aside.
Make the sauce: in a jug or small bowl whisk together the remaining 45 ml low-salt soy sauce, rice wine vinegar, honey, the remaining 1 tbsp sesame oil, low-salt chicken stock, the remaining grated fresh ginger and the two crushed garlic cloves.
Heat a wok or large frying pan over a high hob with the rapeseed oil. Add the marinated chicken in a single layer and stir-fry until the strips are golden and cooked through, about 4–6 minutes. Work in batches if your pan is crowded.
Pour the prepared sauce into the pan with the cooked chicken, bring to a simmer and let it reduce and thicken for 2–3 minutes. Add the drained egg noodles and shelled frozen edamame, toss everything together until evenly coated and heated through, about 2 minutes. Stir in most of the sliced spring onions, reserving a little for garnish.
Divide the noodles between bowls. Scatter over the remaining spring onions, sesame seeds and the optional sliced red chilli. Serve with lime wedges to squeeze over.
Tips
- Slice the chicken very thin across the grain — it cooks faster and feels much more tender.
- Marinate for the full 30 minutes if you can; the cornflour and soy give the chicken a silky glaze when fried.
- Don’t overcook the noodles in the saucepan — rinse under cold water to stop them softening further before finishing in the sauce.
- If making ahead, keep the sauce and noodles separate; combine and toss in a hot pan for 2 minutes before serving to revive texture.
- Toast the sesame seeds in a dry frying pan for 1–2 minutes until fragrant for a nuttier finish.
Substitutions
Chicken breast fillets → Extra-firm tofu, 400 g, pressed and sliced (pan-fry until golden)
Stays closeEgg noodles → Rice noodles, 250 g (softer texture and gluten-free)
Noticeably differentLow-salt soy sauce → Tamari, same quantity, for a gluten-free option (slightly richer flavour)
Stays closeShelled frozen edamame → Frozen peas, 200 g (less protein, similar colour and bite)
Noticeably different
Nutrition
Per serving · estimated
- 530
- Calories
- 44 g
- Protein
- 48 g
- Carbs
- 18 g
- Fat
- 6 g
- Fibre
- 6 g
- Sugar
- 560 mg
- Sodium
FAQ
Can I make this gluten-free?
Yes — use tamari instead of low-salt soy sauce and swap egg noodles for rice noodles. The flavour is very similar.
How can I make it vegetarian?
Use extra-firm tofu in place of chicken, vegetable stock instead of chicken stock and pan-fry the tofu until golden before adding the sauce.
Can I prepare this ahead for a batch meal?
Partially — cook the chicken and make the sauce, store separately from the noodles. Reheat in a hot pan and toss together for best texture.
How do I know the chicken is cooked?
Cut a thicker piece to check there is no pink in the middle or use a probe: the internal temperature should reach 75°C. Juices should run clear.
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