Ginger Sesame Noodle Bowls
Ginger Sesame Noodle Bowls
Ingredients
For the Noodle Bowls
- 12 ounces lo mein noodles
- 1 pound chicken breast, boneless, skinless, cut into 1/2-inch strips (or 14 ounces firm tofu, pressed and cubed)
- 1 tablespoon olive oil
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 4 scallions, thinly sliced, white and green parts separated
- 1 tablespoon sesame seeds, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
For the Ginger Sesame Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey, (or maple syrup)
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon sriracha, or to taste (optional)
Instructions
- 1
Prepare all your ingredients: Slice the chicken breast or cube the tofu. Julienne the carrots, thinly slice the red bell pepper, trim the snap peas, and thinly slice the scallions, separating the white and green parts.
⏱️ 10 min
- 2
In a medium bowl, whisk together all the ingredients for the Ginger Sesame Sauce: soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, and sriracha (if using). Set aside.
⏱️ 3 min
- 3
Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook according to package directions until al dente. Drain the noodles and rinse them thoroughly with cold water to prevent sticking. Set aside.
⏱️ 8 min
- 4
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken strips (or tofu cubes) and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked protein from the pan and set aside.
⏱️ 7 min
- 5
To the same skillet, add the julienned carrots, sliced red bell pepper, and the white parts of the scallions. Sauté for 3-4 minutes, until the vegetables are tender-crisp. Add the snap peas and cook for an additional 1 minute.
⏱️ 5 min
- 6
Return the cooked chicken (or tofu) to the skillet with the vegetables. Add the drained noodles and pour the prepared Ginger Sesame Sauce over everything. Toss well to ensure all the noodles, protein, and vegetables are evenly coated with the sauce.
⏱️ 5 min
- 7
Divide the noodle mixture among four bowls. Garnish generously with the green parts of the scallions, sesame seeds, and fresh chopped cilantro before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Sesame Noodle Bowls
Ingredients
For the Noodle Bowls
- 12 ounces lo mein noodles
- 1 pound chicken breast, boneless, skinless, cut into 1/2-inch strips (or 14 ounces firm tofu, pressed and cubed)
- 1 tablespoon olive oil
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 4 scallions, thinly sliced, white and green parts separated
- 1 tablespoon sesame seeds, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
For the Ginger Sesame Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey, (or maple syrup)
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon sriracha, or to taste (optional)
Instructions
- 1
Prepare all your ingredients: Slice the chicken breast or cube the tofu. Julienne the carrots, thinly slice the red bell pepper, trim the snap peas, and thinly slice the scallions, separating the white and green parts.
⏱️ 10 min - 2
In a medium bowl, whisk together all the ingredients for the Ginger Sesame Sauce: soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, and sriracha (if using). Set aside.
⏱️ 3 min - 3
Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook according to package directions until al dente. Drain the noodles and rinse them thoroughly with cold water to prevent sticking. Set aside.
⏱️ 8 min - 4
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken strips (or tofu cubes) and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked protein from the pan and set aside.
⏱️ 7 min - 5
To the same skillet, add the julienned carrots, sliced red bell pepper, and the white parts of the scallions. Sauté for 3-4 minutes, until the vegetables are tender-crisp. Add the snap peas and cook for an additional 1 minute.
⏱️ 5 min - 6
Return the cooked chicken (or tofu) to the skillet with the vegetables. Add the drained noodles and pour the prepared Ginger Sesame Sauce over everything. Toss well to ensure all the noodles, protein, and vegetables are evenly coated with the sauce.
⏱️ 5 min - 7
Divide the noodle mixture among four bowls. Garnish generously with the green parts of the scallions, sesame seeds, and fresh chopped cilantro before serving immediately.
⏱️ 2 min