Posted on 12th Jul 2025

Quick Roast Chicken Sesame Noodles

Transform your leftover roast chicken into a delicious sesame noodle dish! Perfect for lunch in under 10 minutes, this recipe packs sweet, sour, spicy, and umami flavours into every bite.

Cuisine

Chinese

Time

10 mins

Servings

1 people

Ingredients

1 shop-bought roast chicken breast (with skin)
1 pack of instant noodles
2 tbsp Chinese sesame paste (or tahini)
1 heaped tsp chili oil
2 tbsp light soy sauce
1.5-2 tsp black vinegar (or rice/cider vinegar)
2 tsp sugar
1 tsp sesame oil
Sliced spring onions (for garnish)
Cucumber (thinly sliced and matchstick-cut)
Optional: Chicken roasting juices or stock for thinning the sauce

Method

PREPARATION

Prepare Ingredients:

Thinly slice the cucumber and cut into matchsticks. Set aside.

Shred the chicken breast, including the skin, into bite-sized pieces.

COOKING

Cook Noodles:

Boil the instant noodles according to packet instructions. Drain and rinse briefly under cold water to maintain a warm noodle salad consistency.

Make the Sesame Chili Sauce:

In a bowl, mix sesame paste, chili oil, soy sauce, vinegar, and sugar until smooth. Adjust sweetness and tartness to taste. Thin the sauce with chicken roasting juices or stock until it reaches a dripping consistency.

Add sesame oil at the end and stir well.

Assemble the Dish:

Toss the noodles, shredded chicken, and cucumber with the sauce until evenly coated. Garnish with sliced spring onions.

Serve and Enjoy:

Plate up your warm noodle salad and dig in! Perfect for a quick and flavourful lunch.