Sesame Chicken Noodle Bowls Recipe

Ben Carraoli

Sesame Chicken Noodle Bowls Recipe

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.

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Prep Time 20

Cook Time 7

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.

Method

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.
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.
In a blender or food processor, combine the almond butter, soy sauce or tamari, rice vinegar, honey, ginger, sriracha, garlic powder, and hot water.
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.

Notes

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.