Sesame Chicken Noodle Bowl (Print)

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

# 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 tbsp low-sodium soy sauce
08 - 2 tbsp brown sugar
09 - 1 tbsp toasted sesame oil
10 - 1 tbsp rice vinegar
11 - 2 tsp fresh ginger, grated
12 - 2 cloves garlic, minced
13 - 1 tsp cornstarch (optional, for thickening)

→ Garnish

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

# Directions:

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 Advice:

01 -
  • Everything comes together in one pan after the noodles are done, so cleanup is almost nonexistent.
  • The sauce tastes like takeout but you control the sugar, the salt, and the heat.
  • It's flexible enough to handle whatever vegetables are lurking in your crisper drawer.
  • You get that satisfying mix of textures: silky noodles, tender chicken, and vegetables that still have snap.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll clump together and turn sticky by the time you're ready to toss them in.
  • Slice the chicken as thin as you can manage so it cooks fast and stays tender, thick pieces will take longer and might dry out.
  • Make the sauce before you start cooking anything else, once the pan is hot, things move quickly and you don't want to be whisking while your chicken burns.
03 -
  • Use kitchen shears to cut the spring onions directly over the pan, it's faster and you don't dirty a cutting board.
  • Toast extra sesame seeds in a dry pan and keep them in a jar, they make everything from salads to rice taste more intentional.
  • If your sauce seems too thick, thin it with a tablespoon of water or the noodle cooking liquid before tossing everything together.
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