Sesame Chicken Noodle Bowl (Print version)

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

# What You 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 for thickening

→ Garnish

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

# Directions:

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, approximately 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 Advice:

01 -
  • It comes together in under 35 minutes, which somehow feels impossible given how thoroughly it tastes like someone spent hours building flavor.
  • The sauce hits that exact balance between sweet and savory that makes you want to scrape the bowl clean.
  • You can make it your own without breaking anything—swap noodles, load it with whatever vegetables you have, dial the heat up or down to match your mood.
02 -
  • If you add the noodles while the pan is still too hot, they'll stick to each other and never separate; cold noodles are your insurance against a clumpy bowl.
  • The sauce thickens as it cools, so if it seems a little loose when you're tossing, don't panic—it'll tighten up as you eat, and you can always splash in a touch of water if it gets too thick.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you buy them raw; they transform into something nutty and deep that makes the bowl taste like a restaurant version of itself.
  • If the sauce breaks or looks separated, whisk in a tablespoon of water and it'll come back together; this happens sometimes with sesame oil, and it's not a failure, just a moment to fix.
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