Sesame Chicken Noodle Bowl (Print View)

Tender chicken and crisp vegetables in a sweet-savory sesame ginger sauce, served over hearty noodles for a satisfying Asian-inspired meal.

# 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 for thickening

→ Garnish

14 - 2 tablespoons toasted sesame seeds
15 - Fresh cilantro, 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 Insights:

01 -
  • It comes together in under 35 minutes, which means weeknight dinner without the stress.
  • The sauce is genuinely addictive—that balance of salty, sweet, and toasted sesame feels like something you'd pay for at a restaurant.
  • Everything can be prepped ahead, so the actual cooking is just quick stir-frying and tossing.
02 -
  • Slice your chicken thin—this is the one thing that determines whether it cooks through quickly or ends up tough, and thin wins every time.
  • Don't skip the rice water rinse on the noodles or they'll clump together into one unfortunate mass by the time you're ready to eat.
03 -
  • Make your sauce ahead of time and keep it in the fridge—it actually tastes better the next day after the flavors have had time to meld, and it saves you precious minutes during the actual cooking.
  • Toast your own sesame seeds in a dry pan for exactly two minutes if you have time—they taste deeper and more complex than the pre-toasted ones, and it's genuinely worth the minimal effort.
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