A fragrant, gingery sesame broth with tender chicken and slurpable noodles that feels like a warm reset.
This Taiwanese Sesame Chicken Soup Noodles recipe is my answer to the nights when I want something soothing but not bland, hearty but not heavy. It’s the kind of bowl that makes your kitchen smell like toasted sesame and fresh ginger within minutes, which is honestly half the comfort. I first fell in love with sesame-forward Taiwanese chicken soups through home-style versions that prioritize warmth, balance, and that signature nutty aroma. This recipe is inspired by those flavors, with a practical weeknight approach and easy-to-find ingredients.
At its heart, this dish is a gently rich chicken noodle soup elevated by sesame oil and toasted sesame paste. Ginger and garlic add a bright, peppery backbone, while a splash of soy sauce and rice wine brings depth. The finish is all about freshness: scallions, greens, and a sprinkle of sesame seeds that make each bite feel layered and alive.
What makes this version especially great for busy days is how forgiving it is. You can use thighs or breasts, fresh or dried noodles, and your favorite leafy greens. It’s also easy to scale, making it ideal for family dinners or meal prep without the broth losing its character. The soup tastes like it simmered all afternoon, even if you only had 30 minutes.
Why you’ll love it:
- Big cozy flavor with a short ingredient list.
- Nutty, savory broth that feels restorative.
- Cooks in one pot with minimal fuss.
- Easy to customize for spice, greens, and noodles.
- Great for leftovers, since the broth stays aromatic.
If you’re craving a comforting noodle soup that’s both simple and deeply satisfying, this bowl is about to become a repeat favorite.
Ingredients
Chicken and aromatics
- 1 1/4 lb boneless skinless chicken thighs (about 560 g), sliced into bite-size pieces
- 1 tbsp cornstarch (8 g), optional, for silkier chicken
- 1 tbsp neutral oil (15 ml)
- 2 tbsp toasted sesame oil (30 ml)
- 1 tbsp fresh ginger, finely grated (about 10–12 g)
- 3 cloves garlic, minced
Broth and seasoning
- 6 cups low-sodium chicken broth (1.4 L)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp Shaoxing wine or dry sherry (15 ml), optional
- 1 1/2 tbsp toasted sesame paste or tahini (24 g)
- 1 tsp sugar or honey (4–7 g)
- 1/4 to 1/2 tsp white pepper, to taste
- Salt, as needed
Noodles and greens
- 10 oz fresh wheat noodles (280 g) or 7 oz dried noodles (200 g)
- 3 cups baby bok choy, napa cabbage, or spinach (about 120–180 g)
To finish
- 3 scallions, thinly sliced
- 1 tbsp toasted sesame seeds (9 g)
- Chili oil, optional
💡 Shopping tip: Look for toasted sesame paste in Asian grocery stores near peanut and sesame products, or use tahini for an easy swap.
Step-by-Step Instructions
- Velvet the chicken, 5 minutes. Toss chicken with cornstarch and 1 tsp soy sauce. Let sit while you prep aromatics. The pieces should look lightly coated.
- Build the base, 3 minutes. Heat neutral oil and 1 tbsp sesame oil in a pot over medium heat. Add ginger and garlic and cook until fragrant, about 30–60 seconds.
- Sear the chicken, 4–5 minutes. Add chicken and stir until the outside turns opaque and lightly golden in spots.
- Make the broth, 10 minutes. Pour in broth, remaining soy sauce, sesame paste, sugar, white pepper, and Shaoxing wine if using. Whisk until smooth. Simmer gently.
- Cook noodles, 3–6 minutes. Add noodles and cook until just tender. Fresh noodles will be faster than dried.
- Add greens, 1–2 minutes. Stir in bok choy or other greens until wilted and bright.
- Finish, 1 minute. Turn off heat. Drizzle with remaining 1 tbsp sesame oil. Taste and adjust salt.
- Serve. Ladle into bowls and top with scallions, sesame seeds, and chili oil if you like heat.
💡 Tip: If your broth looks too thick from the sesame paste, splash in hot water or extra broth 1/4 cup (60 ml) at a time until it’s silky and pourable.
Variations & Substitutions
- Gluten-free: Use rice noodles and tamari. Check your broth label.
- Pantry-friendly: Swap sesame paste with tahini and add 1 tsp roasted sesame seeds for extra aroma.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the broth and chicken up to 2 days ahead. Store noodles separately if possible.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Freezing: Freeze broth and chicken for up to 2 months. Avoid freezing cooked noodles.
- Reheat: Warm gently on the stovetop over medium-low heat 5–8 minutes. Add a splash of water or broth to loosen.
Nutritional Info (Estimated, per serving)
- Calories: ~480
- Protein: ~32 g
- Carbs: ~48 g
- Fat: ~18 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Quick cucumber salad with rice vinegar and a pinch of sugar.
- Blanched gai lan or broccoli with a drizzle of soy and sesame oil.
- Extra chili oil or crispy chili flakes for heat lovers.
- Soft-boiled egg for a richer bowl.
- Pickled mustard greens or kimchi-style tang for contrast.
- A squeeze of lime for a bright, modern twist.
Recipe FAQs
Is this the same as traditional Taiwanese sesame oil chicken?
It’s inspired by those flavors, especially the warm sesame and ginger profile, but adapted into a noodle soup format for ease and everyday cooking.
Can I use chicken breast?
Yes. Slice it thin and don’t overcook. The cornstarch step helps keep it tender.
What noodles work best?
Fresh wheat noodles are ideal for a bouncy texture, but ramen-style dried noodles, udon, or even rice noodles work well.
How spicy is it?
Not spicy by default. Add chili oil or sliced fresh chilies at the end to control heat.
Can I freeze leftovers?
Freeze the broth and chicken only. Cook fresh noodles when you reheat for the best texture.
Final Notes
This bowl is comfort with a little swagger. The toasted sesame aroma is immediate, the ginger keeps it bright, and the noodles make it feel like a full, satisfying meal without a long simmer. I love that it sits in that sweet spot between restorative soup and craveable noodle dinner.
If you make it, try playing with the greens or adding mushrooms for extra earthiness. And if you’re cooking for a crowd, just double the broth and keep the sesame paste measured to taste so it stays balanced and not too heavy.
I’d love to hear how you customize yours. Leave a comment with your noodle choice or favorite topping, and if this recipe helped you get a cozy dinner on the table fast, share it with a friend who could use a warm, easy win.
