Do Share Recipe

Sesame Chicken Noodle Bowls Recipe | Quick Asian Dinner

I just made these Sesame Chicken Noodle Bowls Recipe and honestly, I’m obsessed. The tender chicken, fresh vegetables, and creamy sesame sauce come together in a way that feels both comforting and fresh. I was craving something light yet satisfying, and this hit the spot perfectly.

It’s one of those recipes that looks fancy but comes together with simple pantry ingredients. The best part? It’s quick, easy, and full of flavor—you’ll be hooked after the first bite. If you enjoy balanced meals like this, you might also love trying the Hot Honey Chicken Wraps Recipe.

Ingredients

Here’s what you’ll need (and why each one works beautifully):

4 ramen noodle cakes (about 10 oz uncooked) — noodle cakes cook evenly and have the perfect chewy texture for soaking up the sauce.
2 cups cooked shredded chicken breasts (or rotisserie chicken) — pre-cooked chicken saves time and absorbs the sauce beautifully.
½ of a red bell pepper, thinly sliced — adds a sweet crunch and bright pop of color.
½ cup shelled edamame — for extra plant-based protein and a fresh, green touch.
1 carrot, shredded — gives texture and natural sweetness without overpowering the dish.
2 green onions, thinly sliced — adds freshness and mild onion flavor.
1–2 tablespoons chopped cilantro — gives a light, herby note that balances the creamy sauce.
1 tablespoon toasted sesame seeds — brings in that signature sesame crunch and aroma.

For the Sauce:

5 tablespoons almond butter — creamy and nutty; peanut butter works too for a classic taste.
¼ cup low-sodium soy sauce or tamari (for gluten-free) — adds deep, savory umami.
2 tablespoons rice vinegar — brightens the flavors and balances the richness.
1½ tablespoons honey — for just the right hint of sweetness.
1 tablespoon minced fresh ginger — adds warmth and a refreshing zing.
1 teaspoon sriracha — a subtle heat that you can adjust to taste.
¼ teaspoon garlic powder — infuses mild garlicky depth.
2 tablespoons of hot water — helps thin the sauce so it coats everything evenly.

Note: Serves 4.

Variations

Want to tweak this recipe or make it fit your preferences? Try these options:

Dairy-free: The recipe is naturally dairy-free, so no substitutions are needed.
Sugar-free: Replace honey with monk-fruit syrup or stevia for a sugar-free version.
Gluten-free: Use tamari instead of soy sauce and swap the ramen noodles for rice noodles.
Vegetarian: Skip the chicken and add more edamame, crispy tofu, or chickpeas for protein.
Flavor add-ins: Add shredded cabbage, snow peas, or water chestnuts for extra crunch. A sprinkle of chopped peanuts or a squeeze of lime juice also makes the dish pop.

You can also enjoy similar savory and sweet flavors in the Hot Honey Chicken Thighs Recipe.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 7 minutes
Total Time: 27 minutes

Equipment You Need

Large pot – to cook the noodles evenly without clumping.
Large mixing bowl – to toss noodles, sauce, and veggies together.
Blender or food processor – to make the sauce extra smooth and creamy.
Grater – for shredding carrots quickly and uniformly.
Tongs or two forks – for gently tossing the ingredients without breaking up the noodles.

How to Make Sesame Chicken Noodle Bowls

This recipe comes together in just a few easy steps.

Prepare the Noodles

Cook the ramen noodles in a large pot of salted water according to the package directions, but skip any seasoning packets. Once done, drain and rinse under cold water to stop the cooking process. This keeps the noodles from sticking and ensures they stay nice and springy.

Prep the Chicken and Vegetables

While the noodles cook, shred the chicken and prepare your vegetables. Thinly slice the red bell pepper, shred the carrot, and slice the green onions and cilantro. Make sure the edamame is already shelled and thawed if frozen. This colorful mix of veggies adds crunch and freshness to the bowl.

Make the Sauce and Assemble

In a blender or food processor, combine the almond butter, soy sauce or tamari, rice vinegar, honey, ginger, sriracha, garlic powder, and hot water. Blend until smooth and creamy.
In a large bowl, combine the noodles, shredded chicken, and prepared veggies. Pour the sauce over the top and toss everything together gently until well coated. Sprinkle with sesame seeds, and garnish with extra cilantro or green onion if you like.

Additional Tips for Making This Recipe Better

Here’s what I learned after making it a few times:

I always rinse the noodles right after cooking—they stay firm and never sticky.
Toasting sesame seeds for 30 seconds in a dry pan brings out their nutty flavor.
I like to use rotisserie chicken when I’m short on time—it’s juicy and adds flavor depth.
Keeping a little extra sauce aside to drizzle before serving adds a fresh pop of flavor.
Pre-chopping the veggies ahead of time makes this recipe lightning-fast for weeknights.

How to Serve Sesame Chicken Noodle Bowls

Presentation matters, especially when a dish looks as vibrant as this one. Serve the noodles in wide bowls so the colors of the veggies really shine. Garnish with a few extra sesame seeds, a handful of cilantro, and a wedge of lime for brightness. If you like spice, add a drizzle of sriracha or scatter some sliced jalapeños on top.
This dish tastes amazing warm, but it’s just as delicious served cold for a refreshing lunch. Pair it with a cucumber salad or a light soup for a complete meal.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 535 kcal
Protein: 37 g
Carbohydrates: 67 g
Fat: 13 g

This bowl offers a balanced mix of protein, carbs, and healthy fats, making it a complete and satisfying meal.

Make Ahead and Storage

Storage

Store leftovers in an airtight container in the fridge for up to 3–4 days. To keep the noodles from getting soggy, store the sauce separately and mix it in right before eating.

Freezing

If you’d like to freeze some for later, freeze only the chicken and vegetables—noodles don’t freeze well. When ready to serve, cook fresh noodles and toss everything together with the thawed sauce and veggies.

Reheating

Reheat the chicken and veggies gently in the microwave or a skillet over low heat. Then toss with fresh noodles and sauce for the best texture and flavor.

Why You’ll Love This Recipe

Here’s why this dish has become one of my go-to favorites:

Quick and easy: It comes together in under 30 minutes, perfect for busy weeknights.
Customizable: You can swap in any veggies or protein you have on hand.
Healthy and balanced: Packed with lean protein, colorful vegetables, and whole-grain noodles.
Bursting with flavor: The nutty, tangy, slightly spicy sauce ties everything together beautifully.
Perfect for meal prep: It stores well, making it a great option for lunches or make-ahead dinners.

I absolutely love how versatile and satisfying these Sesame Chicken Noodle Bowls are. They’re packed with flavor, quick to throw together, and make me feel like I’m eating takeout—only healthier and homemade. Trust me, once you try it, this will become a regular in your dinner rotation.

Ben Carraoli