Sesame Chicken Noodle Bowl
A delightful blend of tender chicken, savory noodles, and fresh vegetables tossed in a rich, tangy sauce, perfect for a quick weeknight dinner.
Ingredients
Chicken and Seasonings
- 2 pieces skinless, boneless chicken breast halves
- 1 tablespoon Chinese five-spice powder
Cooking Oils
- 2 tablespoons grapeseed oil For cooking chicken
- 1 tablespoon sesame oil For stir-frying vegetables
Noodles
- 1 package Chinese egg noodles 10 ounces
Vegetables
- 0.25 cup thinly sliced red cabbage
- 1 piece carrot, shredded
- 0.5 piece red bell pepper, thinly sliced
- 0.5 piece medium poblano pepper, sliced
- 3 stalks green onions, white parts only, chopped
- 0.5 cup snow peas
- 4 pieces mushrooms, sliced
Aromatics
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
Sauce
- 0.25 cup brown sugar
- 0.25 cup low-sodium soy sauce
- 1 tablespoon chile paste
- 0.5 tablespoon Sriracha sauce
Garnish
- 1 tablespoon toasted sesame seeds
Instructions
Cooking the Chicken
- Season the chicken breast halves with Chinese five-spice powder.
- Heat a skillet over medium-high heat and add grapeseed oil.
- Once the oil is hot, add the seasoned chicken to the skillet and cook for 7-10 minutes until golden brown and the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest before slicing into bite-sized pieces.
Cooking the Noodles
- Bring a large pot of salted water to a boil.
- Add the Chinese egg noodles and cook according to package instructions until al dente, about 7-9 minutes.
- Drain the noodles and set aside, ensuring they don’t stick together.
Stir-Frying the Vegetables
- In a large wok, heat the sesame oil over medium-high heat.
- Add the sliced red cabbage and shredded carrots, stirring for 2-3 minutes until they start to soften.
- Add the red bell pepper, poblano pepper, and the chopped white parts of green onions, stirring until tender.
- Toss in the snow peas, sliced mushrooms, minced garlic, and grated ginger, stirring for another minute until fragrant.
Combining Ingredients
- Return the sliced chicken and cooked noodles to the wok, mixing well.
- In a separate bowl, whisk together brown sugar, soy sauce, chile paste, and Sriracha until well combined.
- Pour the sauce over the chicken and noodle mixture in the wok, stirring for another 3 minutes until everything is heated through and flavors meld.
Serving
- Ladle portions of the mixture into deep bowls.
- Sprinkle toasted sesame seeds on top and serve with lime wedges for added freshness.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a more vibrant dish, feel free to customize the vegetables or protein. Adding lime juice enhances the flavor significantly. Leftovers can be stored in an airtight container for 3-4 days.