Sesame Chicken Noodle Bowl (Print View)

Tender chicken, noodles, and vegetables in a sweet-savory sesame ginger sauce

# What You'll 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 for thickening

→ Garnish

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

# Step-by-Step 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 cilantro, and lime wedges if desired.

# Expert Suggestions:

01 -
  • It comes together in 35 minutes flat, which means you can have dinner on the table before anyone gets too hangry.
  • The sauce is where the magic lives—sweet, savory, and gingery in a way that makes every bite feel intentional.
  • You can meal-prep it, throw in whatever vegetables you have hiding in your crisper drawer, and it still turns out delicious.
02 -
  • The chicken must be sliced thin, or it'll take forever to cook and might dry out—learn this once and you'll slice everything thinner forever after.
  • Don't overcrowd the pan when cooking the chicken; if it all touches, it steams instead of browning, and that's when disappointment creeps in.
  • The sauce thickens as it cools, so taste it while it's warm to adjust the sweetness or salt before it sets.
03 -
  • Keep the ginger-garlic situation fresh—minced from scratch tastes so much brighter than the jarred versions, and your kitchen will smell incredible while you're cooking.
  • If you're meal-prepping, keep the noodles and sauce separate until you're ready to eat, otherwise they'll get mushy and sad overnight.
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