Sesame Chicken Noodle Bowl (Print Version)

Vibrant bowl with tender chicken, noodles, crisp veggies, and sweet-savory sesame ginger sauce.

# Components:

→ 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

# Directions:

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. Add the sliced chicken and cook until browned and cooked through, 4 to 5 minutes. Remove chicken and set aside.
04 - In the same pan, add a little more oil if needed. Stir-fry bell pepper, carrot, and snap peas for 2 to 3 minutes until just tender but still crisp.
05 - Return the chicken to the pan. Pour in the sauce and toss everything to coat. Simmer for 1 to 2 minutes until the sauce thickens slightly.
06 - Add the cooked noodles and spring onions. Toss well to combine and heat through.
07 - Divide among bowls. Garnish with sesame seeds, fresh coriander, and lime wedges if desired.

# Expert Advice:

01 -
  • Everything comes together in one pan after the noodles are done, so cleanup is blissfully simple.
  • The sauce strikes that perfect balance between sweet and savory, with ginger adding a gentle warmth that never overpowers.
  • You can toss in whatever vegetables are sitting in your crisper drawer and it still turns out delicious.
  • It tastes like takeout but you control the ingredients, the sweetness, and the heat level.
02 -
  • Slice the chicken as thin as you can manage, it cooks faster and stays tender instead of drying out.
  • Don't skip rinsing the noodles after cooking, warm sticky noodles will clump together and ruin the texture of the final dish.
  • Make sure your pan is hot before you add the chicken, otherwise it will steam instead of sear and you'll lose that golden color.
  • If the sauce seems too thin, let it simmer for an extra minute, the cornstarch needs heat to activate and thicken properly.
03 -
  • Prep all your ingredients before you start cooking, once the pan is hot everything moves fast and you won't have time to chop.
  • Use a wok if you have one, the high sides make tossing everything together so much easier without spilling.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it brings out their nutty flavor and makes them taste richer.
  • If you want the sauce extra glossy, whisk in a tiny bit of butter or extra sesame oil right at the end.
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