Sesame Chicken Noodle Bowl (Printable version)

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

# What You'll Need:

→ Protein

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

→ Noodles

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

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 ounces 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

# 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 -
  • Everything comes together in under 40 minutes, which means weeknight dinners don't have to be boring or involve takeout menus.
  • The sauce strikes that perfect balance between sweet and savory without tasting like it came from a bottle of something mysterious.
  • You can swap proteins and vegetables based on what's sitting in your fridge, so it never feels repetitive.
02 -
  • Don't be timid with the sesame oil—it's aromatic and should announce itself, though remember that a tablespoon is enough for four servings or you'll overpower everything else.
  • Slicing the chicken thin is a game-changer because it cooks quickly and evenly, plus it makes the bowl easier to eat without wrestling with large pieces.
  • The sauce needs to come together while the pan is still warm so all the flavors meld instead of sitting separately at the bottom of the bowl.
03 -
  • If your sauce seems too thin after you add it to the pan, let it simmer for another minute and it'll tighten up, or you can make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp water and stir it in while the pan is hot.
  • Toast your sesame seeds in a dry pan for 30 seconds before using them—it wakes up their flavor and makes you feel like you're doing something special.
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