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.
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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
You can substitute with Sriracha or a mix of chili garlic sauce and a touch of tomato paste. The flavor won’t be identical, but it still tastes great.
Yes, but thighs are more forgiving and stay juicier. If using chicken breast, be careful not to overcook—it can dry out quickly.
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Spicy Sesame Chicken Rice Noodles
Ingredients
- 1 pound boneless skinless chicken thighs
- ½ teaspoon Diamond Crystals Kosher salt
- 1 tablespoon avocado oil
- 1 large yellow onion thinly sliced
- 2 medium zucchinis sliced into rounds
- 1 red pepper thinly sliced
- 8 ounces pad thai rice noodles
- 4 garlic cloves minced
- 2 tablespoon white miso paste
- 1 tablespoon Gochujang
- 1 tablespoon rice vinegar
- 2 tablespoons tamari sauce
- 2 teaspoons honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon white sesame seeds
- ½ teaspoon red pepper flakes
- 2 scallions thinly sliced
Instructions
- Bring a large pot of water to a boil and turn off the heat. Add the rice noodles and mix around. Cover the pot and let sit for 10 minutes, then stir. Let sit uncovered for 5 more minutes then strain and rinse with cold water for the perfect al-dente rice noodle.
- Pat chicken thighs dry with a paper towel and season with salt.
- Heat a large rimmed skillet over medium-high with the avocado oil. Sear the chicken thighs in the skillet for 5-7 minutes per side until cooked through.
- Transfer to a plate/cutting board to cool slightly & leave any excess chicken oil in the skillet. When chicken is slightly cooled, slice into bite size pieces.
- Add the onion, zucchini, peppers and 2 tablespoons of water to the now-empty skillet. Saute on medium-high for 10 minutes.
- Mix in the garlic and cook for 1 minute, then turn off the heat.
- In a small bowl, whisk the miso, Gochujang, rice vinegar, tamari sauce, honey, toasted sesame oil, sesame seeds, red pepper flakes and 2 tablespoons of water.
- Pour the sauce over the sauteed vegetables, followed by the cut chicken, and cooked noodles.
- Toss together and cook over medium-low heat for 2 minutes, tossing often.
- Garnish with sliced scallions when ready to serve.
Notes
- Don’t trim any fat off the chicken thighs since it adds great flavor to the veggies, etc.
- Garnish with chopped cilantro if you like!
- Easily swap the rice noodles with any other 8 ounces of noodles you like.
- Stores covered in the fridge for 3-4 days. Do not freeze.
- This recipe makes 4 servings (but I'd recommend making a side salad or veggie if serving it to 4 people). This can also easily be served as 2 larger portions with a bit of leftovers for the next day!
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