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Asian Noodles with Chicken

 Asian Noodles with Chicken
My family likes to try and use chopsticks when they eat this pasta and chicken stir-fry. It's one of their favorites.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • Cook pasta according to package directions. Meanwhile, in a small
  • bowl, combine the stir-fry sauce, honey and red pepper flakes; set
  • aside.
  • 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.
  • 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.

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Asian Noodles with Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.