Sticky Sesame Chicken Noodle Bowl
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
- Bring a large pot of salted water to a boil for the noodles and heat a skillet over medium heat.
- In a mixing bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, and the cornstarch slurry until smooth.
- Add olive oil to the hot skillet, then add the sliced chicken and cook for 6 to 8 minutes until golden and cooked through.
- Add minced garlic to the skillet and sauté briefly, then pour in the sauce and stir until it thickens and coats the chicken.
- 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.
- Remove from heat and top with sliced cucumber, green onions, and toasted sesame seeds.
- 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.
Find it online: https://tastyze.com/sticky-sesame-chicken-noodle-bowl/