Sesame Chicken Noodle Bowl (Printable)

Tender chicken, noodles, and crisp vegetables in a sweet-savory sesame soy ginger glaze. Ready in 35 minutes.

# What You 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, optional for thickening

→ Garnish

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

# How to Make It:

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 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 -
  • It comes together faster than delivery, and tastes infinitely better because you controlled every bit of flavor.
  • The sauce is genuinely addictive—sweet enough to feel indulgent but balanced with soy and ginger so it never cloying.
  • One pan, minimal cleanup, and you've got something impressive enough to serve others or simply enjoy as the best kind of weeknight dinner.
02 -
  • Don't skip the cold water rinse on your noodles—cooked noodles will keep absorbing heat and turn mushy if you don't stop the cooking process immediately.
  • Taste the sauce before you add it to everything; if it seems too salty, a splash of water or rice vinegar can balance it without starting over.
03 -
  • Keep your pan hot enough that the chicken sizzles the moment it touches the oil; if it just sits there quietly, your heat isn't high enough and you'll steam it instead of browning it.
  • Taste as you go—the seasoning depends on your soy sauce brand and how much evaporation happens in your pan, so adjust the sauce to your preference before serving rather than assuming the recipe is perfect as written.
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