Sesame Chicken Noodle Bowl (Printable)

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

# What You'll 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

→ 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.
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 -
  • The whole thing comes together in under 40 minutes, which means weeknight dinner doesn't have to feel rushed or complicated.
  • It's flexible enough to use whatever vegetables you have hanging around, but structured enough that it never feels like leftovers.
  • That sesame-ginger sauce hits every flavor note your mouth is craving without requiring any ingredients you can't pronounce.
02 -
  • Don't overcrowd the pan when searing the chicken, you want golden brown not steamed, so work in batches if needed.
  • The noodles continue absorbing sauce as they sit, so if you're not eating immediately, store them separately and combine just before serving.
  • Taste the sauce before pouring it over everything, seasoning it now is infinitely easier than trying to fix it in the finished bowl.
03 -
  • Prep all your vegetables before you start cooking, once the pan is hot everything moves fast and you don't want to be chopping mid-sear.
  • If your sauce seems too thin after simmering, mix a teaspoon of cornstarch with a tablespoon of water and stir it in, it'll thicken in seconds.
  • Make extra sauce and keep it in a jar in the fridge, it's perfect tossed with leftovers or drizzled over rice bowls the next day.
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