Sesame Chicken Noodle Bowl (Printable Version)

Tender chicken and crisp vegetables in sweet-savory sesame sauce over hearty noodles.

# 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 coriander or 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. Add a splash of oil. Add the 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 coriander, and lime wedges if desired.

# Expert Advice:

01 -
  • The sauce tastes complex and intentional, but honestly it's just five pantry staples that sing together.
  • Everything cooks in one pan after you prep, which means less cleanup and more time to actually enjoy your meal.
  • It's the kind of dish that feels restaurant-worthy but comes together faster than ordering takeout.
02 -
  • Don't skip rinsing the noodles under cold water or they'll clump together and turn into a starchy mess the moment you toss them with sauce.
  • The cornstarch is optional, but if you use it, you have to whisk it into the sauce before it hits the hot pan or you'll end up with little lumps that don't dissolve.
  • Keep your ingredients prepped and sitting next to your stove before you start cooking—once that pan gets hot, everything moves fast and you won't have time to chop garlic mid-stir-fry.
03 -
  • Toast your own sesame seeds in a dry pan for 2-3 minutes if they're raw—they'll taste nutty and rich instead of bland and forgettable.
  • Grate your ginger fresh right into the sauce bowl; the difference between fresh and jarred ginger is the difference between a good bowl and an unforgettable one.
  • Don't be afraid to adjust the brown sugar or add chili flakes to the sauce; taste it before you cook the chicken and tweak it to your preference.
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