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sesame chicken noodle bowls
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sesame chicken noodle bowls

Sesame Chicken Noodle Bowls bring together all the best flavors of your favorite takeout in a cozy, slurpable form. Crispy sesame chicken is served over a bed of saucy noodles tossed with a savory-sweet sesame soy glaze, making every bite irresistible. It’s a comforting, satisfying dish that’s easy enough for weeknights but delicious enough to impress guests. Packed with bold flavors, juicy chicken, and tender noodles, this bowl is the ultimate comfort food with an Asian-inspired twist. Whether you’re cooking for the family or meal prepping for the week, Sesame Chicken Noodle Bowls will quickly become a favorite in your rotation.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: chicken
Calories: 580
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 1 ½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • Salt and pepper to taste
  • Vegetable oil for frying
  • For the Sauce:
  • ⅓ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon hoisin sauce optional
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch + 2 tablespoons water slurry
  • For the Noodles:
  • 8 oz lo mein noodles or spaghetti
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • Optional: sliced green onions sesame seeds, shredded carrots, snap peas

Method
 

  1. Boil the noodles according to package instructions. Drain and toss with 1 tablespoon sesame oil and 1 tablespoon soy sauce to prevent sticking. Set aside.
  2. Season the chicken with salt and pepper. Dredge each piece first in beaten eggs, then in a mix of cornstarch and flour.
  3. Heat vegetable oil in a skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 4–5 minutes. Drain on a paper towel-lined plate.
  4. In a saucepan over medium heat, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, hoisin sauce, and garlic. Bring to a simmer.
  5. Add the cornstarch slurry and stir until the sauce thickens, about 2–3 minutes.
  6. Toss the cooked noodles in about half of the sauce. Top with crispy chicken and drizzle the remaining sauce over everything.
  7. Garnish with green onions, sesame seeds, and any additional toppings you like.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in a skillet with a splash of water or broth to keep noodles moist.
Freezer: Freeze cooked chicken and sauce separately; reheat and toss with fresh noodles when ready.