Sesame Chicken Noodle Bowl
A flavorful and quick Asian-inspired dish featuring tender chicken, fresh vegetables, and noodles tossed in a savory sesame sauce.
Ingredients
Protein
- 1 pound boneless, skinless chicken breast or thighs, thinly sliced
- 9 ounces dried udon, soba, or rice noodles
Vegetables
- 1 red bell pepper red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3.5 ounces sugar snap peas, trimmed
- 2 spring onions spring onions, sliced
Sauce ingredients
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch, optional for thickening
Garnishes
- 2 tablespoons toasted sesame seeds
- Fresh coriander or cilantro, chopped
- Lime wedges, optional
Instructions
- Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
- Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and cornstarch if using. Set aside.
- Cook sliced chicken in a large skillet until browned and cooked through, about 4-5 minutes. Remove and set aside.
- Stir-fry bell pepper, carrot, and snap peas for 2-3 minutes until just tender but still crisp. Return chicken to pan, add sauce, and cook 1-2 minutes until slightly thickened.
- Add cooked noodles and spring onions, toss to combine, and heat through. Divide among bowls and garnish with sesame seeds, cilantro, and lime wedges if desired.
Notes
For extra flavor, toast the sesame seeds before garnishing.