Sesame Chicken Noodle Bowl (Printer-friendly)

Tender chicken, chewy noodles, and crisp vegetables coated in a rich sesame ginger glaze come together in this satisfying Asian-inspired bowl.

# What You'll Need:

→ Protein

01 - 1 pound boneless, skinless chicken breast or thighs, thinly sliced

→ Noodles

02 - 9 ounces dried udon, soba, or rice noodles

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 ounces 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

→ Garnish

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

# 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. 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.

# Expert advice:

01 -
  • Ready in under forty minutes, which means weeknight dinners feel less like a chore and more like an actual treat.
  • One pan does most of the work, leaving you with minimal cleanup and maximum flavor.
  • The sauce comes together in seconds but tastes like you spent hours developing it.
  • Endlessly customizable depending on what's in your vegetable drawer or your mood that day.
02 -
  • Don't skip the cold water rinse on the noodles or they'll clump together and turn into a starchy mess instead of staying separate and silky.
  • Fresh ginger grated just before you need it tastes completely different from the jarred kind—it's sharper and more alive, which is what makes the sauce sing.
  • The sauce thickens as it cools, so if it seems thin when you're tossing everything in the pan, that's perfect—it'll coat everything beautifully by the time you eat.
03 -
  • Slice your chicken while it's still slightly cold from the refrigerator—it's easier to get thin, even slices that cook uniformly and fast.
  • Make the sauce in the morning and let it sit in a sealed container—the flavors deepen and marry together, making the whole bowl taste more developed.
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