Sesame Chicken Noodle Bowl (Printable version)

Tender chicken, noodles, and crisp vegetables in a sweet-savory sesame-ginger sauce ready in 35 minutes.

# 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 Steps:

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 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 Hints:

01 -
  • It comes together faster than takeout: Thirty-five minutes total, and most of that is just letting things cook while you chop.
  • The sauce is the real magic: That balance of sweet, savory, and nutty hits different when you make it fresh.
  • Everything stays crisp and bright: The vegetables don't turn to mush, and the noodles don't get soggy if you're smart about timing.
02 -
  • Brown sugar in the sauce is not optional: I learned this the hard way by trying to cut calories once—the sweetness is what makes the savory parts sing, and without it, the whole thing tastes flat and one-dimensional.
  • Slice everything thin and you save yourself five minutes of cooking: I used to chop thicker pieces and wonder why my noodles were mushy by the time the chicken was done—thin slices mean everything finishes at the same time.
03 -
  • Make your sauce while the noodles cook: This saves you mental load later and means everything is ready to go when you need it.
  • A small splash of the noodle cooking water stirred into the sauce makes it coat everything better: Starch plus sauce equals something that clings instead of sliding off.
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