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Rollover Sweet and Spicy Sesame Noodles with Shredded Chicken

Serves 4

Rollover Suppers are meals from which the leftovers can be turned into a second or even a third night’s meal with entirely different flavor.

This meal is part two of a series that begins with Jerk Chicken with Roasted Vegetables and Pineapple, followed by Jerk Chicken Quesadillas with Slaw Salad on the final night.


  • Salt
  • 1 pound spaghetti, whole wheat or plain
  • 1/2 cup chicken stock
  • A 1-inch piece of fresh ginger, peeled and grated or 1 teaspoon ground ginger
  • 1 clove garlic, grated
  • 3 tablespoons peanut butter
  • 1/4 cup Tamari (dark soy sauce)
  • A couple dashes of hot sauce
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • Half of the remaining chicken, skin removed and meat shredded (about 2 cups)
  • Half of the remaining pineapple, peppers and onions
  • 1 sack slaw salad mix (shredded cabbage and carrots) (16 ounces)
  • 4 scallions, thinly sliced on an angle
  • 3 tablespoons toasted sesame seeds


  1. Place a large pot of water over high heat and bring to a boil. Once the water is boiling, add some salt and the pasta and cook to al dente.
  2. While the pasta is cooking, heat the chicken stock in a small saucepan. Once warm, add the ginger, garlic, peanut butter, Tamari, hot sauce, canola oil and honey and whisk to combine.

  3. In a large bowl, combine the leftover shredded chicken, peppers, onions and pineapple and 2 cups of slaw salad mix. Reserve the rest of the slaw salad mix for the next rollover supper.

  4. Drain the pasta and add it to the bowl. Pour the sauce over the noodles and toss to combine. Garnish with scallions and sesame seeds.

Photo credit: Tina Rupp