Sesame Chicken Noodle Bowl (Printer View)

Tender chicken and crisp vegetables in a sweet-savory sesame ginger sauce, served over hearty noodles for a quick, satisfying dinner.

# Components:

→ 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

# Method 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, approximately 4 to 5 minutes. Remove chicken and set aside.
05 - In the same pan, add additional 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 coriander, and lime wedges if desired.

# Expert Advice:

01 -
  • Everything comes together in one pan after the noodles are done, so cleanup is surprisingly easy.
  • The sauce clings to every ingredient without being heavy or overly sweet.
  • You can toss in whatever vegetables are starting to wilt in your crisper and it still turns out vibrant and satisfying.
02 -
  • Dont crowd the pan when cooking the chicken or it will steam instead of sear, cook in batches if needed.
  • If the sauce seems too thick, add a tablespoon of water or chicken stock to loosen it up before tossing with the noodles.
  • Rinse the noodles after cooking or theyll clump together and refuse to separate when you add them to the pan.
03 -
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, it takes less than a minute and transforms the flavor.
  • Grate the ginger on a microplane held directly over the sauce bowl so you catch every bit of juice and pulp.
  • Use kitchen shears to snip the spring onions directly into the pan, its faster and oddly satisfying.
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