Sesame Chicken Noodle Bowl (Printable version)

Tender chicken, hearty noodles, and crisp vegetables in a rich sesame-ginger sauce. Quick Asian-inspired comfort food.

# 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 for thickening

→ Garnish

14 - 2 tablespoons toasted sesame seeds
15 - Fresh coriander or cilantro, chopped
16 - Lime wedges, optional

# Step-by-step guide:

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 tips:

01 -
  • The sauce strikes that perfect sweet-savory balance that makes you want to scrape the bowl clean.
  • You can prep this faster than ordering delivery, which feels like winning at life on a weeknight.
  • Everything comes together in one pan plus a pot, so cleanup doesn't derail your evening.
02 -
  • Don't let the chicken overcook or it turns dry and rubbery—slicing it thin means it cooks faster, so keep your heat up and your timing tight.
  • The vegetables should stay slightly crisp, not soft, so don't wander away from the pan during this part; a couple of minutes makes the difference.
  • If your sauce seems too thin after simmering, the cornstarch will thicken it; if you skip the cornstarch and want it thicker anyway, mix a little cornstarch with cold water and stir it in while simmering.
03 -
  • Prep all your ingredients before you turn on the heat so you're not scrambling mid-stir-fry; mise en place sounds fancy but it's really just organized cooking.
  • If your noodles are still warm when you add them, everything heats through faster, so don't feel like you have to cool them completely.
  • Toast your own sesame seeds in a dry pan for a minute if you have the time—they smell incredible and taste noticeably deeper than pre-toasted ones.
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