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Overhead view Asian Pesto Chicken Noodle Stir Fry in stone bowl

Asian Pesto Chicken Stir Fry Noodles

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4.5 from 2 reviews

  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 4 1x


These pesto chicken stir fry noodles are dairy free and easy to make in one pan. The Asian Thai basil pesto brings a kick of flavor and a dose of healthy antioxidants!


Units Scale

Asian Basil Pesto

  • 1 1/2 to 2 cups fresh Thai basil leaves
  • 1/2 cup cilantro, stems removed
  • 4 Tablespoons dry-roasted almonds
  • 2 garlic cloves
  • 1 Tablespoon tamari sauce (gluten free soy sauce)
  • 1 Tablespoon rice wine vinegar (see notes for substitutes)
  • 2 teaspoons sugar or honey
  • 1/2 teaspoon fresh grated ginger
  • 1 teaspoon crushed red pepper flakes
  • 3 Tablespoons sesame oil
  • Optional 1 to 2 teaspoons sweet chili sauce
  • Kosher salt and black pepper, to taste

Chicken Noodle Stir Fry

  • 1 (6-8oz) package rice noodles (PAD THAI RICE NOODLES work great)
  • pinch kosher salt
  • 10 to 12 ounces skinless chicken breast (~2 medium chicken breasts)
  • 3 to 4 Tablespoons sesame oil + more for noodles
  • 2 to 3 Tablespoons tamari or gluten free soy sauce
  • 1/2 teaspoon minced garlic or garlic powder
  • 2 to 3 baby bok choy, sliced in half lengthwise (see notes for substitutes)
  • Optional Toppings – chopped green onion or micro greens, chili pepper flakes and chopped nuts


Asian Basil Pesto

  1. Place the basil, cilantro, almonds, garlic, and tamari sauce in a food processor. Blend until mixed.
  2. Next add the rice wine vinegar, sugar, grated ginger and red pepper flakes. Close the lid, except for the the top hole, and place food processor on low. Slowly add in the sesame oil while food processor is going. Stop and scrape sides, if needed. Pulse until smooth.
  3. Add the sweet chili sauce for more spice or thinner pesto. Blend again.
  4. Taste and adjust the salt and pepper, if needed. This recipe makes almost 2 to 3 cups of pesto. The noodles will only need 1/2 to 2/3 cups pesto. See notes for storage tips.

Chicken and Noodles

  1. Cook the noodles according to the package (boil with water and salt for 4- to 5 minutes) then drain and run under cold water. Place cooked rice noodles in a large bowl. Toss with a few teaspoons sesame oil. Set aside.
  2. Slice the chicken into 1 to 2 inch thick strips. Place the chicken and 1/2 Tablespoon sesame oil, tamari (gluten free soy sauce), and garlic in a large deep frying pan or wok. Stir fry for a few minutes, turning once.
  3. Keep on medium to medium high heat until chicken strips are almost thoroughly cooked and no longer pink. Feel free to add in more oil or tamari if needed.
  4. Next add in the rice noodles and about 1/2 cup or more Asian pesto. Toss all together in the skillet until mixture is combined. Add in the sliced boy choy and cook covered on medium-low for another 3 to 4 minutes or until bok choy is cooked through. Alternatively, steam the bok choy last in a small pot with 2 to 3 Tablespoons water or broth on medium heat. Cover and steam for 3 to 4 minutes until softened.  If using cabbage or large bok choy, it will take a more minutes to steam or stir fry.
  5. Serve pesto chicken noodles in individual bowls or together in one big bowl.
  6. If desired, garnish with chili pepper flakes, onion, micro greens, and chopped nuts.



Substitutes – Apple cider vinegar can be used in place of rice wine vinegar although taste may vary. 2 cups of another cabbage (chopped) or large bok choy equivalent to 2 cups can be used in place of baby bok choy. 

Storage Tips – Store leftover pesto in a sealed container in fridge for up to 5 days or freeze for up to 3 months.

Estimated Nutrition for Chicken and Noodles with 1/2 cup pesto (for 4 servings). To reduce sodium, use low sodium tamari sauce  or coconut aminos.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: pasta
  • Method: stove
  • Cuisine: asian


  • Calories: 420-430
  • Sugar: 2
  • Sodium: 700 -800
  • Fat: 15
  • Saturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 45-48
  • Fiber: 4
  • Protein: 23
  • Cholesterol: 33