Sesame Chicken Noodle Bowl (Printable)

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

# What You 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 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.
04 - Add the 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 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.
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 Tips:

01 -
  • It comes together faster than takeout: From raw ingredients to steaming bowl in 35 minutes, no shortcuts required.
  • The sauce is ridiculously good: Brown sugar and sesame oil create this sweet-savory magic that clings to every noodle.
  • You can throw in whatever vegetables you have: Bell peppers, snap peas, broccoli, mushrooms, bok choy, it all works beautifully.
02 -
  • Don't overcook the chicken or the vegetables: They keep cooking in the residual heat and in the sauce, so pull them off the heat when you think they might need thirty more seconds.
  • The sauce needs to coat everything, not drown it: If it's too thin and pools at the bottom, mix that cornstarch with a teaspoon of water and drizzle it in while tossing, it transforms in seconds.
03 -
  • Slice your chicken thin and uniform: It cooks faster and more evenly, and bites feel more refined.
  • Don't skip toasting the sesame seeds yourself: It takes thirty seconds and transforms them from flat to deeply nutty, your guests will taste the difference.
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