Sesame Chicken Noodle Bowl (Printable Version)

A vibrant bowl featuring tender chicken, noodles, crisp vegetables, and a sweet-savory sesame sauce.

# What You Need:

→ Protein

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

→ Noodles

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

→ Vegetables

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

→ Sauce

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

→ Garnish

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

# How To Make:

01 - Cook noodles according to package directions. Drain and rinse under cold water, then 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 with a splash of oil. Add sliced chicken and cook until browned and cooked through, approximately 4 to 5 minutes. Remove chicken and set aside.
04 - Add a little more oil to the pan if needed. Stir-fry bell pepper, carrot, and snap peas for 2 to 3 minutes until tender-crisp.
05 - Return chicken to the pan. Pour in the prepared sauce and toss to coat all ingredients. Simmer for 1 to 2 minutes until sauce thickens slightly.
06 - Add cooked noodles and spring onions, tossing well to combine and heat through.
07 - Divide among serving bowls. Top with toasted sesame seeds, fresh coriander, and lime wedges if desired.

# Expert Suggestions:

01 -
  • It comes together faster than takeout but tastes like you've been cooking all day.
  • The sauce is so good you'll find yourself making extra just to have it on hand.
  • Everything cooks in one pan, which means less cleanup and more time enjoying your meal.
02 -
  • Don't skip rinsing the noodles after cooking or they'll stick together in the bowl.
  • The sesame oil is non-negotiable; it's the difference between a good bowl and one that tastes like you actually know what you're doing.
  • If your sauce seems thin, let it simmer for another minute or two instead of panicking.
03 -
  • Keep your pan screaming hot when you cook the chicken; a cooler pan steams instead of sears.
  • Toast your own sesame seeds in a dry skillet for thirty seconds if you have the time; the difference is worth those thirty seconds.
Return