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Sesame chicken with noodles

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 350g fresh thin Singapore noodles
  • 1/3 cup sesame seeds
  • 500g chicken tenderloins
  • 1 tablespoon peanut oil
  • 1 medium brown onion, cut into thin wedges
  • 1 garlic clove, crushed
  • 300g broccolini, trimmed, chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon hot chilli sauce
  • 2 tablespoons dark soy sauce
  • 1 cup beansprouts, trimmed
  • 1 long red chilli, seeded, thinly sliced
  • 4 green onions, thinly sliced


  • 1
    Cook noodles to packet directions. Drain.
  • 2
    Place sesame seeds on a plate and roll chicken to coat. Heat half the oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes on each side or until golden and cooked through. Transfer to a large plate lined with paper towel.
  • 3
    Meanwhile, heat a wok over high heat. Add remaining oil. Add onion, garlic and broccolini. Stir-fry for 2 minutes or until onion softens. Add noodles, fish sauce, chilli sauce, soy sauce, beansprouts and half the chilli and green onions. Stir-fry for 5 minutes or until heated through. Divide noodle mixture between serving bowls. Top with chicken. Serve sprinkled with remaining chilli and green onions.

Source: taste.com.au


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