Sesame Chicken Noodle Bowl
A quick and delicious noodle bowl combining tender chicken, vibrant vegetables, and a flavorful sesame sauce, perfect for weeknight dinners or entertaining friends.
Ingredients
For the Chicken
- 2 pieces skinless, boneless chicken breast halves
- 1 tablespoon Chinese five-spice powder for seasoning
- 2 tablespoons grapeseed oil for cooking
For the Noodles and Vegetables
- 1 package (10 ounces) Chinese egg noodles
- 1 tablespoon sesame oil for stir-frying
- 0.25 cup thinly sliced red cabbage
- 1 piece carrot, shredded
- 0.5 piece red bell pepper, thinly sliced
- 0.5 medium poblano pepper, sliced
- 3 stalks green onions, white parts only, chopped
- 0.5 cup snow peas
- 4 pieces mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
For the Sauce
- 0.25 cup brown sugar
- 0.25 cup low-sodium soy sauce
- 1 tablespoon chile paste
- 0.5 tablespoon Sriracha sauce
- 1 tablespoon toasted sesame seeds for garnish
Instructions
Preparation
- Season the chicken with the Chinese five-spice powder.
- In a cast iron skillet heated with grapeseed oil over medium-high heat, add the chicken.
- Cook and stir until golden brown and no longer pink, about 7 to 10 minutes.
- Remove the chicken and slice into bite-sized pieces.
- Bring a large pot of lightly salted water to a boil and cook the Chinese egg noodles until al dente, about 7 to 9 minutes. Drain and set aside.
Cooking
- In a wok, heat sesame oil over medium-high heat.
- Add the red cabbage and shredded carrot, stirring for 2 to 3 minutes.
- Add bell pepper, poblano pepper, and green onions, stirring until the vegetables begin to soften.
- Incorporate snow peas, mushrooms, garlic, and ginger, and stir-fry until fragrant.
- Combine the drained noodles and sliced chicken in the wok, tossing to mix well.
- In a separate bowl, combine brown sugar, soy sauce, sesame oil, chile paste, and Sriracha. Whisk until blended.
- Pour the sauce into the wok and stir-fry for an additional 3 minutes.
Serving
- Serve in deep bowls and garnish with toasted sesame seeds.
- Consider adding lime wedges for a burst of acidity.
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Notes
To avoid overcrowding the wok, cook the vegetables in batches if necessary. Adjust the spice level to suit your taste preferences and opt for fresh ingredients for the best flavor.