Sesame Chicken Noodle Bowl (Printable View)

Vibrant bowl with tender chicken, noodles, and vegetables in sweet-savory sesame ginger sauce.

# What You Need:

→ Protein

01 - 1 pound boneless, skinless chicken breast or thighs, thinly sliced

→ Noodles

02 - 9 ounces dried udon, soba, or rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 ounces sugar snap peas, trimmed
06 - 2 spring onions, sliced

→ Sauce

07 - 4 tablespoons low-sodium soy sauce
08 - 2 tablespoons brown sugar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon rice vinegar
11 - 2 teaspoons fresh ginger, grated
12 - 2 cloves garlic, minced
13 - 1 teaspoon cornstarch, optional for thickening

→ Garnish

14 - 2 tablespoons toasted sesame seeds
15 - Fresh coriander or cilantro, chopped
16 - Lime wedges, optional

# How To Make It:

01 - Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
02 - In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and cornstarch if using. Set aside.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of oil.
04 - Add sliced chicken and cook until browned and cooked through, 4 to 5 minutes. Remove chicken and set aside.
05 - Add additional oil if needed to the same pan. Stir-fry bell pepper, carrot, and snap peas for 2 to 3 minutes until tender but still crisp.
06 - Return chicken to pan. Pour in prepared sauce and toss everything to coat. Simmer for 1 to 2 minutes until sauce thickens slightly.
07 - Add cooked noodles and spring onions. Toss well to combine and heat through.
08 - Divide among serving bowls. Top with sesame seeds, fresh coriander, and lime wedges if desired.

# Expert Tips:

01 -
  • Everything comes together in one pan after the noodles are done, so cleanup is a breeze even on hectic evenings.
  • The sauce clings to every noodle and vegetable, delivering that perfect balance of sweet, salty, and nutty in every bite.
  • You can toss in whatever vegetables you have on hand and it still turns out vibrant and satisfying.
  • It tastes like takeout but you know exactly what went into it, and it's ready faster than delivery.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll clump together into one sticky mass by the time you're ready to toss them in.
  • If you add the sauce too early or over too high heat, the sugar can burn and turn bitter, so wait until the vegetables are done and lower the heat slightly.
  • Slice the chicken thinly and evenly so every piece cooks at the same rate and stays tender instead of rubbery.
03 -
  • Toast your sesame seeds in a dry pan for a minute or two before using them, the nutty aroma is worth the extra 60 seconds.
  • Prep all your ingredients before you start cooking, this dish moves fast once the pan is hot and you don't want to be chopping garlic while your chicken burns.
  • Use kitchen shears to slice spring onions directly over the bowl, it's faster and less messy than a knife and cutting board.
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