Sesame Chicken Noodle Bowl (Printer-friendly)

Tender chicken, noodles, and vegetables tossed in a sweet-savory sesame ginger sauce.

# Ingredient List:

→ 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 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 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 tender but still crisp.
06 - Return chicken to the pan. Pour in sauce and toss to coat. Simmer for 1 to 2 minutes until sauce thickens slightly.
07 - Add 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 -
  • It comes together in less time than most delivery orders, and tastes infinitely better.
  • The sauce is the secret—sweet, savory, and slightly tangy all at once, coating every noodle and vegetable perfectly.
  • You can throw in whatever vegetables you have on hand and it somehow always works.
02 -
  • Don't oversoak your noodles—they continue cooking in the residual heat and sauce, so slightly undercooked is better than mushy.
  • The sauce thickens as it cools, so if it looks thin when you're plating, give it thirty seconds and it'll be perfect.
03 -
  • Toast your sesame seeds in a dry pan for about a minute right before serving—you'll understand why this matters the moment you taste the difference.
  • If you're prepping ahead, keep the sauce separate until you're ready to cook; mixing everything too early lets the salt draw moisture out of the chicken.
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