Sesame Chicken Noodle Bowl (Printer-friendly)

Tender chicken, noodles, and crisp vegetables in a sweet-savory sesame sauce with brown sugar, soy sauce, and ginger. Ready in 35 minutes.

# 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

→ Garnish

14 - 2 tablespoons 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 with a splash of oil. Add sliced chicken and cook until browned and cooked through, approximately 4 to 5 minutes. Remove chicken and set aside.
04 - 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 tender but still crisp.
05 - 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.
06 - Add the cooked noodles and spring onions. Toss well to combine and heat through.
07 - 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, meaning less cleanup and more time enjoying the meal.
  • The sauce is endlessly adaptable, letting you dial up sweetness or heat depending on the mood or who's at the table.
  • Leftovers somehow taste even better the next day when the flavors have had time to meld together overnight.
  • It uses everyday ingredients you probably already have, so no special trips to specialty markets required.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll stick together in a gummy clump by the time you're ready to toss them in.
  • Let the chicken sear undisturbed for the first minute, moving it too early steams it instead of browning and you lose that caramelized flavor.
  • Add the cornstarch to the sauce before heating, not directly to the hot pan, or it will seize into lumps instead of thickening smoothly.
  • If your sauce tastes too salty, add a splash more brown sugar or rice vinegar to balance it out instead of diluting with water.
03 -
  • Prep all your ingredients before you start cooking, once the pan is hot everything moves fast and there's no time to chop mid stir fry.
  • Use kitchen shears to cut the spring onions directly over the pan at the end, it's faster and creates fewer dishes to wash.
  • Toast your sesame seeds in a dry skillet until fragrant and golden, the difference between raw and toasted is night and day in terms of flavor.
  • If the sauce seems too thick after adding the noodles, splash in a tablespoon or two of the noodle cooking water to loosen it up perfectly.
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