Spicy Sesame Chicken Rice Noodles

These Spicy Sesame Chicken Rice Noodles are savory, a little spicy, and packed with bold, umami flavor! They come together in just 35 minutes with tender chicken thighs, colorful veggies, and a creamy miso-sesame sauce tossed with gluten-free rice noodles—perfect for an easy weeknight dinner that tastes like takeout.

Jump to:

• Why you’ll love this recipe!
• Ingredients
• Ingredient notes
• Ingredient swaps & substitutions
• Instructions
• Make ahead
• Storage
• Recipe FAQ’s
• Related recipes you may love
• Questions & Reviews

Why you’ll love this recipe!

I love serving these sesame noodles straight from the skillet on busy weeknights, but they're also perfect for meal prep or even a cozy dinner with friends. It's a one-pan, flavor-packed dish!

It's like your favorite peanut noodles—but with a twist (and no peanuts required). The sauce is rich, nutty, and tangy with a subtle Gochujang heat!

If bold, flavor-packed meals are your thing, you’ll love my Easy Spicy Chicken Pasta—it’s another quick weeknight favorite with just the right amount of heat. For something totally unexpected (and kid-approved!), try my Barbie Pasta - Bright Pink Beet Sauce—it’s creamy, colorful, and so much fun to serve.

Ingredients

Ingredient notes

To make these Spicy Sesame Chicken Rice Noodles you will need:

• Chicken thighs – Juicy, flavorful, and the rendered fat adds richness to the veggies.
• Avocado oil – Neutral, high-heat oil perfect for searing.
• Onion, zucchini & red pepper – Add sweetness, texture, and color.
• Brown rice noodles – Gluten-free and sturdy enough to hold sauce.
• White miso paste – Adds umami without tasting too “miso-y.”
• Gochujang – Brings heat and depth.
• Tamari – Gluten-free soy sauce alternative.
• Rice vinegar & honey – Balance the spice with tang and sweetness.
• Sesame oil – Adds nutty, toasty flavor.
• Garlic, sesame seeds & red pepper flakes – Boost flavor and spice.
• Scallions – For a fresh, crunchy finish.

Ingredient swaps & substitutions

• No chicken? Swap in cubed tofu or sautéed mushrooms for a delicious vegetarian or vegan noodle option that still soaks up all the flavor.
• Different noodles work too. If you don’t have brown rice noodles, Pad Thai rice noodles or even gluten-free spaghetti work well here.
• Adjust the heat. Gochujang brings a mild heat—add more red pepper flakes if you like it spicier, or leave them out for a milder version.

Instructions

Step 1 & 2: Soak rice noodles in boiling water for 10 minutes covered (or per package), let sit 5 more minutes uncovered, then drain and rinse with cold water.

Step 3 & 4: Season chicken thighs with salt. Sear in oil over medium-high heat for 5-7 minutes per side until cooked through. Slice into bite size pieces.

Step 5: In the same pan, sauté onion, zucchini, and red pepper with 2 tablespoon water to deglaze. Cook for 10 minutes until softened.

Step 6: Whisk garlic, miso, Gochujang, vinegar, tamari, honey, sesame oil, sesame seeds, red pepper flakes, and 2 tablespoon water.

Step 7:  Pour the sauce over the skillet and add the cooked chicken and cooked noodles.

Step 8: Toss together & serve hot with scallions!

Make ahead

You can prep the sesame-tamari sauce up to 3 days in advance and store it in the fridge in a sealed jar. The chicken and veggies can also be cooked ahead and refrigerated separately. When ready to eat, just soak the noodles, heat everything in a skillet, toss with sauce, and serve—dinner in under 10 minutes!

Storage

Store any gluten free noodle leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or tamari to loosen the sauce.

Not freezer-friendly, as the noodles can become mushy once thawed.

Recipe FAQ’s

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