Sesame Chicken Noodle Bowl (Printable version)

Tender chicken, noodles, and crisp vegetables in a sweet-savory sesame ginger sauce. Ready in 35 minutes.

# Ingredients list:

→ 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 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

→ Garnish

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

# Steps:

01 - Cook the 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 the sliced chicken and cook until browned and cooked through, 4 to 5 minutes. Remove chicken and set aside.
05 - 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.
06 - 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.
07 - Add the cooked noodles and spring onions. Toss well to combine and heat through.
08 - Divide among bowls. Garnish with sesame seeds, fresh coriander, and lime wedges if desired.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, which means you'll actually make it on weeknights when cravings hit.
  • The sauce is sweet, savory, and gingery in a way that tastes like you spent hours in the kitchen when you really didn't.
  • Crispy vegetables stay crispy, chicken stays tender, and everything tastes even better than it looks in the bowl.
02 -
  • Slice your chicken thin and uniform—thick pieces will cook while thin ones dry out, and nobody wants a bowl with both textures of chicken in it.
  • Don't skip the ice bath for the noodles—warm noodles mixed with hot sauce turn into mush, but cooled noodles stay firm and separate.
  • Taste your sauce before it goes into the pan—a raw spoonful tells you if it needs adjusting before you've committed it to 400 grams of chicken and vegetables.
03 -
  • Grate your ginger fresh every time—the pre-minced stuff tastes like ghost of flavor compared to what comes off the microplane.
  • If you're feeding more people, the sauce ratio holds up perfectly if you double the batch, so make extra and freeze it for the next craving that hits.
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