Sesame Chicken Noodle Bowl (Printable Version)

Tender chicken and crisp vegetables tossed with noodles in a flavorful sesame sauce.

# What You'll Need:

→ 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 cilantro, chopped
16 - Lime wedges, optional

# How To Make:

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 just tender but still crisp.
06 - Return 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 cooked noodles and spring onions. Toss well to combine and heat through.
08 - Divide among bowls. Garnish with sesame seeds, fresh cilantro, and lime wedges if desired.

# Helpful Hints:

01 -
  • It comes together in under 40 minutes, making weeknight dinners feel less like a chore.
  • The sesame sauce tastes complex and restaurant-quality, but you're just whisking five ingredients together.
  • Everything cooks in one pan (mostly), which means less cleanup and more time to actually enjoy your meal.
02 -
  • Don't overcrowd the pan when cooking chicken—if the pieces steam instead of sear, they'll finish bland, not golden.
  • The sauce should smell incredible when you first pour it in; if it doesn't, taste it and adjust—sweetness, saltiness, ginger kick—before it goes on the food.
03 -
  • Toast your sesame seeds in a dry pan for one minute before sprinkling them on—it wakes up their flavor and makes the whole bowl taste more intentional.
  • Don't skimp on the ginger; it's what separates this from generic stir-fry, and fresh ginger costs almost nothing.
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