TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 8 ounces uncooked angel hair pasta
  • 1/3 cup stir-fry sauce
  • 2 tablespoons honey
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 medium sweet red pepper, julienned
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon minced fresh cilantro
  • 1 to 2 teaspoons sesame oil
  • 1 tablespoon sesame seeds

Nutritional Facts

1 cup: 448 calories, 8g fat (1g saturated fat), 63mg cholesterol, 768mg sodium, 61g carbohydrate (15g sugars, 3g fiber), 33g protein.


  1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside.
  2. In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute.
  3. Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds. Yield: 4 servings.
TEST KITCHEN TIP Kristin sprinkles the pasta with chopped peanuts, too, and occasionally uses Asian egg noodles.
Originally published as Asian Noodles with Chicken in Test Kitchen Favorites 2004 2005, p182

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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nancymcf User ID: 5846378 135199
Reviewed Jul. 10, 2012

"I only made one change to this really quick and easy recipe. I used linguine rice sticks instead of angel hair pasta. This will be a regular in our household."

wasoongu User ID: 1077273 67074
Reviewed Oct. 12, 2010

"It's a simple dish, but very yummy and quick for weeknight dinner. My husband asks me to make this when he craves the food of his Asian homeland. Sprinkling chopped nuts on top is a must!"

joyce50 User ID: 1656680 77631
Reviewed Oct. 9, 2008

"Excellent! adopted!"

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