Sesame Chicken Noodle Bowl is an easy weeknight meal that comes together in about 20 minutes. With rice noodles, tender chicken, red pepper, and snap peas. Topped with fresh cucumbers, carrots, cilantro, and crushed peanuts. Drizzled with a tasty Sesame Sauce.
I recently planted sugar snap peas and they are already growing like crazy! My love for sugar snap peas started when I was a little girl eating them out of my grandpa’s garden. I just loved the “snap” sound they made when I broke them in half. I planted my sugar snap peas around the poles coming down from the deck. It is wrapped in chicken wire so the plants have something to cling to. Sugar snap peas always taste different fresh from the garden rather than store-bought. I am looking forward to feasting on some fresh snap peas soon.
“No two gardens are the same. No two days are the same in one garden.”-Hugh Johnson
Let’s Talk About Tahini
First off, what is tahini? Tahini is made from toasted ground hulled sesame seeds. What is it used for? Most commonly used to make hummus. It has a slightly bitter lightly toasted sesame seed taste but also tastes a lot like peanut butter in my opinion. So if you can’t eat peanuts or need a peanut substitution, tahini would be perfect!
Tahini is relatively low in calories but high in fiber and protein and has lots of great vitamins and minerals.
How to Make the Noodle Bowl
- Cook rice noodles according to package directions.
- Heat a wok or large pan on medium heat. Add oil and garlic. Stir with a wooden spoon and cook garlic until fragrant.
- Add chicken, salt, and pepper to the wok. Cook until completely cooked through with no pink (about 5 minutes). Add peppers and snap peas, stir and cook until tender.
- Serve over rice noodles with cucumber, carrots, cilantro, peanuts, and tahini sauce.
How to Make the Sesame Sauce
For the tahini sauce you will need:
- tahini
- coco aminos or soy sauce
- rice vinegar
- sesame oil
- lime juice
- go-chu-jung or chili paste
- Combine all ingredients in a medium bowl- tahini, coco aminos, rice vinegar, sesame oil, lime juice, and go-chu-jung.
- Whisk until completely combined. Add water and continue to whisk if a thinner sauce is desired.
Assemble the Bowls
Place noodles into a bowl. Top with chicken, red pepper, and snap pea mixture. Add grated carrots and cucumbers then cilantro and peanuts. Drizzle with tahini sauce.
Other Quick Dinners in 30 Minutes or Less
- Sheet Pan Pineapple Shrimp Tacos with Creamy Avocado Cilantro Sauce
- Grilled Orange Chicken Skewers
- Mango Thai Chicken
Sesame Chicken Noodle Bowl
Equipment
- wok or large pan
- wooden spoon
- medium bowl
- whisk or fork
Ingredients
- 1 package rice noodles
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 boneless, skinless chicken breasts cut into bite-sized chunks
- salt and pepper to taste
- 1 red bell pepper sliced
- 6 ounces sugar snap peas
- ½ english cucumber thin sliced then halved
- carrots grated
- peanuts garnish, optional
- cilantro garnish, optional
For the tahini sauce
- â…“ cup tahini
- 2 tbsp coco aminos or soy sauce
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 2 tsp go-chu-jung or chili paste
Instructions
- Cook rice noodles according to package directions.
Cook the Chicken and Vegetables
- Heat a wok or large pan on medium heat. Add oil and garlic. Stir with a wooden spoon and cook garlic until fragrant.
- Add chicken, salt, and pepper to the wok. Cook until completely cooked through with no pink (about 5 minutes).Add peppers and snap peas, stir and cook until tender.
For the Sesame Sauce
- Combine tahini, coco aminos, rice vinegar, sesame oil, go-chu-jung, and lime juice in a medium bowl.Whisk until smooth and completely combined. Add water and continue mixing if a thinner sauce is desired.
Assemble the Noodle Bowls
- Place cooked rice noodles in a bowl. Top with the chicken, pepper, and snap pea mixture. Followed by cucumber, carrots, crushed peanuts, and cilantro. Drizzle on the tahini sauce.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
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