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Easy Sesame Chicken and Noodles in Spicy Broth…best for those nights when you’re craving spicy, warming, Vietnamese-inspired noodle soup, but want something made quickly at home. Crispy caramelized chicken in a sweet, spicy, tangy sesame chile sauce, atop noodles in a steaming, spicy broth. This quick chicken and noodle bowl can be made and ready in under an hour. Not only is this easy and healthy, but it’s also delicious and so full of winter color!
Hey, hi, and happy mid-week! You guys know those days when nothing else sounds good other than comfort food? That was 100% me on Monday. You see, I’ve had a lingering decision that needs to be made as soon as possible…and it’s hard. I’m not one for making big decisions and tend to overthink them. Anyone else the same way?
Thankfully I have cooking to help mend the stress a bit. It’s still my happy place, and what I turn to when I need to just zone out and not think about things. Enter this chicken noodle bowl or maybe more like a noodle soup. It’s kind of a cross between the two. The way I make this dish is heavy on the noodles, light on the broth. It’s a delicious bowl of healthy comfort food.
Definitely best for nights when you just need something easy to create that’s totally comforting.
The Inspiration.
As I mentioned above, I really wanted a cozy meal, but at the same time, I wanted something that was fresh and colorful.
A classic Vietnamese Pho is made with thin slices of beef, noodles, and a very steaming hot broth. The broth is poured over the raw slices of beef. The heat from the broth cooks the meat. If you’ve ever had Pho out at your favorite restaurant, you know how delicious it is. And just how warming and comforting it can be.
I love the idea of Pho at Home, but didn’t want to work with raw beef. I wanted something a bit lighter. So I tried to recreate a pho with crispy roasted chicken, noodles, and broth. It’s just as delicious, but slightly lighter, and simpler to make at home!
The details.
Start with roasting the chicken. I like to toss the chicken in a little soy sauce and honey to help it caramelize in the oven. When it comes out, it’s perfectly tender, sweet, sticky, and spicy.
While the chicken is roasting, make the broth. The key to the broth is all in the garlic, ginger, and spices. I use a mix of star anise, cinnamon, and chile peppers along with garlic and ginger. It’s incredibly flavorful but really easy to toss together.
When the chicken is done, simply assemble each bowl. I like to add the noodles first, then the chicken, and finish with the steaming broth so everything is warm throughout. As you’re putting the bowls together, and then pouring over the broth, you’ll quickly realize just how delicious everything is going to be all together.
The toppings.
The last things to add are all the toppings, which are KEY if you ask me. But then we all know how much I love my toppings. I go heavy on the fresh herbs, using a mix of Thai basil, mint, and cilantro. I add lots of fresh Fresno peppers, a drizzle of sesame oil, and then squeeze over a zest of lime.
You can’t skimp on the toppings! They bring this bowl to life.
This looks like a meal that took all day to prepare, right? But it’s the easiest! Perfect for crazy cold winter nights. Or even those dreary spring weeknights when it’s cold out and you just want a cozy but healthy dinner.
Hoping you guys love this one as much as I do! I’m already excited to make this again tonight. It’s snowing here today, so this is the perfect recipe!
Looking for healthy winter dinners? Here are a few to try:
Weeknight Thai Chicken Meatball Khao Soi
30 Minute Spicy Miso Chicken Katsu Ramen
30 Minute Creamy Thai Turmeric Chicken and Noodles
Lastly, if you make this Easy Sesame Chicken and Noodles in Spicy Broth be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Sesame Chicken and Noodles in Spicy Broth
Servings: 4
Calories Per Serving: 710 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds chicken breasts or thighs, cut in half
- kosher salt and black pepper
- 2 tablespoons plus 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce (or additional soy sauce)
- 3 tablespoons plus 2 teaspoons honey
- 1 tablespoon chile sauce
- 1 tablespoon toasted sesame oil, plus more for serving
- 6 cups low sodium chicken broth
- 1 medium yellow onion, quartered
- 6 slices fresh ginger
- 4 garlic cloves, grated
- 1-3 star anise
- 1 cinnamon stick
- 1 Fresno or jalapeño pepper, seeded if desired, and sliced
- 2 cups chopped kale, bok choy, or baby spinach
- 8 ounces rice noodles
- bean sprouts, mixed herbs, chiles, and limes, for serving
Instructions
- 1. Preheat the oven to 425° F. 2. On a baking sheet, toss the chicken with 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon honey, the chile sauce, and sesame oil. Bake 15 minutes, then remove and add 2 tablespoons honey, toss the chicken. Bake another 5-10 minutes until the chicken is cooked through. Remove the chicken and shred it. Switch the oven to broil. Broil 1-3 minutes, until caramelized 3. Meanwhile, in a large Dutch oven, combine the broth, 1/4 cup soy sauce, 1 tablespoon fish sauce, 2 teaspoons honey, the onion, ginger, garlic, star anise, cinnamon, and Fresno pepper. Bring to a boil over high heat, then reduce the heat to low and simmer 15 minutes, or until ready to serve. Just before serving, stir in the greens. Taste, adding more soy, fish sauce, and or honey, if needed. 4. Cook the noodles according to package directions. Drain. 5. To serve, divide the noodles between bowls. Add the shredded chicken, then ladle the broth over top. Arrange the sprouts, herbs, and any desired toppings on top. Then squeeze over lots of lime juice and enjoy!
This post was originally published on February 10, 2021
I have always enjoyed your take on recipes but this take of yours on Vietnamese pho is inaccurate and completely misleading to those who did not grow up with the Vietnamese culture. For all who read this, Vietnamese pho can be chicken and beef which are both prepared differently. The broth should be clear and aromatic. I’ve seen the comments below that you’ve changed the title of your recipe but you still have NOT changed the search engine optimization. As you are still deflecting and ignoring these comments from the community, please change your search engine optimization so we can allow true and authentic pho recipes to be displayed when people google for recipes.
Reading through all the comments and trying to take in all the differing viewpoints on this issue of food appropriation, I felt really torn because creatively, it makes sense to find inspiration from other cultures and cuisines. But I do understand the frustration and anger felt by some, particularly those who are Vietnamese, seeing a dish that is historically and culturally significant to them on a very popular and prominent blog and realizing that the recipe is completely inauthentic, a misrepresentation of what their culinary traditions actually are.
I came across the below quote this morning from Deb Perelman’s blog, Smitten Kitchen, and I think she really hits the nail on the head about why someone might be angered by misrepresentations in regards to cultural cuisines.
“But my roadmap rules have always been that I want to know the difference and to be able to talk about why I’m making the changes I have. It goes without saying that all of us can, and should, make the exact food we want to eat in the exact way that we want to make it, but also try to imagine how we might feel if someone told me they made our grandmother’s famous chicken soup recipe but they don’t use chicken or noodles and also changed all of the vegetables, they just call it our grandmother’s chicken soup. We’d say “wait, what?”
You’re a badass, Tieghan! Ignore all of the haters. They can’t stand anyone who is successful and creating value, day in and day out. It’s easy to sit back on your couch and criticize– and these are some of the lamest criticisms I’ve ever heard. Stay strong and don’t change a thing! You’re awesome.
Hey Indi,
Thanks so much for your kind message and reading along:) Have a great Sunday! xTieghan
Hi,
Wow, I am extremely disappointed on how you handle this. I don’t support cancel culture but this does not feel right when you just copy paste your reply to those who have been raising attention on how you write and name this recipe. You are not even correcting your audience (the ones who tried out the recipe and comment on here as Pho). I do believe when you said it was an accident that you call this dish Pho, but after being pointed out, you intentionally ignore and do nothing about it
Since this call out happened, I was still following and wanting to support you, but it has been awhile and nothing has been addressed from your side.
So for now, I will pause on supporting you and your team until something is done about this.
You probably won’t regret loosing follower because you already have a huge fan base. But please know you are hurting the Asian and Vietnamese in particular. You are taking away the oportunities of those who are experts in this cuisine. I hVe notice I have never seen on your blog or IG once recommending another cooks/chefs. It’s the intention we can all see that you only care about your benefits
You are going to continue benefiting from this and it is such ashame and sad because you can be better but you choose not to.
My husband and I made this last night and wow, it is so tasty and hearty! I am a Vietnamese-American who has eaten authentic pho my whole life and the broth somehow smells exactly like pho, tastes pretty darn close to the real thing, and yet can be whipped up in a fraction of the time. I would never attempt to make pho at home, so I very much appreciate this weeknight, pho-inspired version – we were so impressed! Don’t knock it until you try it!!
Hey Jane,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
Can’t you handle the situation better? People are calling you out as racist, enough to understand your political standing and your sense of responsibility.
I’m Vietnamese but I love your delicious creation. I will try. Thanks Tieghen xxx
Thank you so very much:) xTieghan
DO BETTER. you are being racist in your refusal to address how your actions are hurting many people in both the food and asian community. stop ignoring the backlash because it will only get worse if you don’t address and change your behavior. also this is bland as fuck.
I’m Vietnamese and I absolutely love this take on Pho.
I bet almost every country’s cuisine has had some influence, including the Pho dish itself.
Happy I discovered you from the frontpage of Yahoo. You are a talented cook!
Hey Tuan,
Thank you so much for your super kind message and following along! xTieghan
Zero Stars being rated. Your blatant DISREPECT for the Vietnamese Community is disturbing & disheartening. I honestly second the “eff you” shared at this point. Days have gone by with no response from you. Not even a half assed apology of any sort because it is OBVIOUS that you feed off of the praise of others & feel you have done nothing wrong.
Having your parents build a barn in their backyard while they also manage your famous brothers career is NO EXCUSE for racism, nor for being a public figure and doing nothing to address your actions or again, LACK THEREOF.
Being honest – Your blog is LARGELY composed of recipes that belong to another culture. A culture clearly not your own. Tonight it was Middle Eastern People & Schwarma. You however cant be bothered to capitalize Middle Eastern – and I am also deeply uncertain what “TITTLES” are….your blanket statement issued to everyone that doesnt fan girl you is a true show of your white entitlement. Your mom is your manager and is saying nothing so this speaks volumes of your family and its values.
You can and should take notes from Alison Roman & even Bon Appetit and the ways they handled their similar situation. No one said you have to be cancelled but being honest – your lack of respect for the cultures you exploit is enough for me. Im more than grateful for having never purchased a cookbook and I do hope someone in mainstream media gets a hold of this & AGAIN EDUCATES YOU. Not that you need or deserve that opportunity again.
I am not a “friend” who is here to back up your behaviors. I am not a fan girl with some typically white name and attitude to praise you for making up your own Pho that isnt anything close to Pha.
You are making a decent living on a blog that showcases SO MANY OTHER CULTURES RECIPES – AND unless you’re Santa and can travel the world in record time, there is NO WAY YOU HAVE AN INKLING OF THE NEEDED RECIPE FORMAT FOR THEM. You absolutely had to pull inspiration from someone and somewhere. You owe it to that person or persons to give credit where due.
ENJOYING FOOD is not the same as it being deeply embedded in your culture. GET IT TOGETHER & be less of a garbage human. GROSS.
Amazing Recipe that broth OMG so delicious! Thank you for posting
Hey Bonnie,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
Great Recipe. Go ahead and call it Pho. EVERY Vietnamese restaurant I’ve been to serves phở gà (chicken pho).This nonsense about cultural appropriation is complete garbage. Looks like a few people have very little to worry about in their lives. Way too much time on their hands. Wonder if these critics are wearing a ao dai? Maybe they should remove their blue jeans and other western garments. Do these critics stroll their appropriated streets in black pajamas and kuli hats? Enough already. Thanks for all you hard work and sharing your recipes!
Hey Harp,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
Fuck you
Hi, I’m Vietnamese American. I have followed your site for years and generally enjoy your posts. I’m sure this dish is tasty but it’s problematic to call the dish “Pho.” Pho is not just any noodle soup. There are inherent components of a broth that make it “pho” vs another noodle soup. These ingredients do not include sesame oil, honey and soy sauce, etc. Please consider editing your post further and removing the mention of “Pho” and “Vietnamese-inspired.”
Some of your less informed readers will actually think this is pho. It is inappropriate to ascribe a different meaning to a dish with centuries of history & culture.
Please consider just calling it “spicy chicken noodle soup,” and remove any association with “Pho” which this is clearly is not.
Hi Tieghan, I loved your recipes and your blog. However, please understand that the way you have handled this controversy is extremely painful to your Asian readers. Unfortunately, you’ve managed to alienate a good portion of your followers by your response, or lack thereof, to their cries for acknowledgement. I hope you can understand that. Nobody is perfect and nobody is expecting you to be perfect. We’re hoping for a perfectly imperfect, human, response to this, something that shows that you are acknowledging your mistake. Silence only makes things worse, and your copy/paste replies are truly cringe. Look to Alison Roman, who was in a very similar situation, and review her response. Take note.