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Sticky Sesame Chicken Noodle Bowl

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A vibrant noodle bowl loaded with tender chicken, crisp vegetables, and a glossy sweet and savory sesame glaze that clings to every strand. Perfect for weeknights and even better the next day.

Ingredients

Scale
  • 500 grams boneless skinless chicken thighs, sliced into bite sized pieces
  • 250 grams egg noodles
  • 1 cup broccoli florets
  • 1 cup carrots, julienned
  • 1 cup cucumber, thinly sliced
  • 3 green onions, sliced
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil for the noodles and heat a skillet over medium heat.
  2. In a mixing bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, and the cornstarch slurry until smooth.
  3. Add olive oil to the hot skillet, then add the sliced chicken and cook for 6 to 8 minutes until golden and cooked through.
  4. Add minced garlic to the skillet and sauté briefly, then pour in the sauce and stir until it thickens and coats the chicken.
  5. Cook the egg noodles according to package instructions, drain, and add them directly to the skillet along with broccoli and carrots. Toss everything together for 2 to 3 minutes until the vegetables are tender crisp.
  6. Remove from heat and top with sliced cucumber, green onions, and toasted sesame seeds.
  7. Divide into bowls and serve warm.

Notes

  • Do not overcook the noodles, they should remain slightly firm before tossing with the sauce.
  • Toast sesame seeds in a dry pan for deeper flavor.
  • Add chili flakes if you prefer a bit of heat.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.