Sesame Chicken Noodle Bowl (Printable)

Tender chicken, noodles, and vegetables in a sweet-savory sesame ginger sauce.

# Ingredient 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 for thickening

→ Garnish

14 - 2 tablespoons toasted sesame seeds
15 - Fresh cilantro or coriander, 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 with a splash of oil. Add 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 cilantro, and lime wedges if desired.

# Expert Tips:

01 -
  • It comes together in 35 minutes flat, which means you can have dinner on the table before hunger turns into frustration.
  • The sesame sauce is genuinely addictive, hitting that perfect sweet-savory balance that makes you reach for seconds.
  • Everything stays crisp and fresh instead of turning into a soggy mess, because we're respecting the vegetables and not drowning them.
02 -
  • Don't skip the cold water rinse on your noodles, because warm noodles tossed into a sauce will absorb it unevenly and turn mushy.
  • The sauce thickens as it cools, so if it looks thin when you first add it, give it another 30 seconds and it'll come together beautifully.
  • Cooking the chicken and vegetables separately means you have control over how cooked each one is, which is the secret to a bowl that doesn't feel overcooked or raw.
03 -
  • Toast your own sesame seeds in a dry pan for 30 seconds if you have them loose, because the flavor is noticeably brighter than store-bought toasted seeds.
  • If you accidentally make the sauce too thick, whisk in a splash of water or low-sodium soy sauce to loosen it back up, because a thick sauce is better than one that doesn't coat the noodles.
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