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Sesame noodle bowls with chicken, soba noodles, vegetables, and peanut sesame sauce in a ceramic bowl

Sesame Noodle Bowls with Chicken and Peanut Sesame Sauce

Sesame noodle bowls with chicken combine chewy soba noodles, tender shredded chicken, crisp vegetables, and a creamy peanut sesame sauce. This quick, flavorful bowl is a satisfying choice for easy meals when you want a balanced mix of textures and savory flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 255
Ingredients Method Notes

Ingredients
  

Sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 cloves garlic
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter
  • 3-4 tablespoons water
  • 2-3 tablespoons sesame seeds
  • 1/2 teaspoon red pepper flakes
Chicken
  • 1 lb. boneless skinless chicken breasts
Noodles
  • 4 oz / 115 g soba noodles
Veggies
  • 1 cucumber
  • 3 large carrots
  • 1 handful cilantro

Method
 

Preparation
  1. Add the sesame oil, rice vinegar, garlic, fresh ginger, salt, peanut butter, and water to a food processor. Blend until mostly smooth, then mix in the sesame seeds and red pepper flakes.
  2. Cook the soba noodles according to the package directions. Drain and set aside.
Cooking
  1. Warm a large skillet with a small amount of oil over medium heat. If the chicken breasts are large, cut them in half. Add the chicken, season with salt and pepper, and cook until lightly browned on the outside.
  2. Add about one-third of the sesame sauce to the chicken with a little water to thin it. Reduce the heat, cover as needed to prevent splattering, and cook the chicken in the sauce for a few minutes until finished.
  3. Remove the chicken from the heat, allow it to cool slightly, and shred it.
Assembly
  1. Finely chop the cucumber, carrots, and cilantro, or process them until minced. Remove any excess moisture from the vegetables.
  2. Combine the noodles, chicken, vegetables, and remaining sauce. Toss until evenly coated and serve warm or cold.

Notes

For a completely sugar-free version of this recipe, use white distilled vinegar instead of rice vinegar.