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- 2 boneless, skinless chicken breasts, thinly sliced - 8 oz egg noodles (or any noodle of your choice) - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce - 1 tablespoon honey - 2 cloves garlic, minced - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 2 green onions, chopped - Sesame seeds for garnish Each ingredient plays a key role in this dish. The chicken provides protein and a satisfying bite. The noodles make the meal hearty and filling. Sesame oil adds a rich, nutty flavor. Fresh ginger brings warmth and spice, while soy sauce gives a salty umami taste. Honey balances the saltiness with sweetness. Garlic adds depth and aroma. The vegetables—broccoli, bell pepper, and carrot—bring color, crunch, and nutrients. Green onions add freshness and brightness, while sesame seeds offer a nice crunch for garnish. If you need to switch things up, here are some ideas: - Use tofu instead of chicken for a vegetarian option. - Try rice noodles or whole wheat noodles for a different texture. - Swap sesame oil for olive oil if you prefer. - If you don’t have fresh ginger, ground ginger can work in a pinch. - Use low-sodium soy sauce for a lighter flavor. - Feel free to mix in other veggies like snap peas or zucchini, based on your taste. Start by boiling a pot of salted water. Once the water bubbles, add 8 oz of egg noodles. Cook the noodles until they are al dente, following the package instructions. This usually takes about 3 to 5 minutes. When done, drain the noodles and set them aside. Take 2 thinly sliced chicken breasts and place them in a bowl. Add half of the soy sauce and half of the sesame oil to the chicken. Mix well. Let the chicken marinate for about 5 minutes. This step helps the chicken soak up flavors. Heat a large skillet or wok on medium-high heat. Add the remaining sesame oil once the pan is hot. Next, add the marinated chicken. Cook it for about 5 to 7 minutes until it turns golden brown. After that, take the chicken out and set it aside. In the same pan, add 1 tablespoon of grated ginger and 2 minced garlic cloves. Stir-fry them for about 30 seconds until they smell nice. Then, toss in 1 cup of broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Stir-fry for about 3 to 4 minutes until the veggies are just tender but still crisp. Now, return the cooked noodles to the pan with the veggies. Pour in the remaining soy sauce and 1 tablespoon of honey. Mix everything well to combine. Cook for an extra 2 to 3 minutes until it all heats through. Finally, add the cooked chicken back into the pan. Mix well to combine all ingredients. To serve, garnish with chopped green onions and a sprinkle of sesame seeds. This dish looks colorful and is sure to please! To cook the noodles just right, start with a big pot of salted water. Bring it to a boil. Add the noodles and follow the package instructions. Check for al dente, which means they should be firm but not hard. Drain them well. A splash of sesame oil will help keep them from sticking together. Marinating chicken adds flavor and keeps it juicy. Use half of the soy sauce and half of the sesame oil for the marinade. Mix these with the sliced chicken in a bowl. Let the chicken sit for about 5 minutes. This short time is just enough to soak in the taste. Want to change the flavor? For extra heat, add a pinch of red pepper flakes or fresh chili. If you like it sweeter, add more honey. Start with a little and taste as you go. Adjust the sweetness or spice to fit your taste. If you are short on time, use pre-cooked chicken or leftover meat. This makes it faster. You can also chop the veggies in advance. Use a food processor for quick chopping. This meal can be ready in about 20 minutes, perfect for busy weeknights. {{image_2}} You can easily make this dish vegetarian. Replace the chicken with tofu or tempeh. Use the same marinade, and cook until golden. You can also add more vegetables like snap peas or mushrooms. This way, you keep the flavor while making it plant-based. If you need a gluten-free meal, swap the soy sauce for tamari. You can also use rice noodles instead of egg noodles. This keeps the dish gluten-free but still tasty. Check labels on your ingredients to ensure they fit your diet. There are many noodle options to fit your taste. You can try udon, rice noodles, or even spiralized veggies. Each choice gives a new texture and flavor. For a fun twist, use whole wheat noodles for added nutrients. The key is to find what you like best! To keep your Minute Sesame Ginger Chicken Noodles fresh, use airtight containers. Let the dish cool to room temperature first. Then, place it in the container and seal it well. Store in the fridge for up to three days. If you want to keep it longer, consider freezing it. Use freezer-safe containers or bags to avoid freezer burn. When you're ready to enjoy leftovers, reheat gently. You can use a microwave or stovetop. If using a microwave, place the noodles in a bowl and cover with a damp paper towel. Heat in short intervals, stirring in between. If using the stovetop, add a splash of water or broth to the pan. Heat on low, stirring until warm. This keeps the dish from drying out. To save time, you can meal prep this dish. Cook the chicken and vegetables ahead of time. Store them in separate containers. Cook the noodles fresh when you're ready to eat. This method keeps the noodles from getting soggy. You can also prep the sauce and store it in a small jar. Just mix everything together when it's time to serve. Yes, you can use other meats. Try beef, pork, or shrimp. Each meat adds a unique flavor. Chicken is great, but these options work well too. Just remember to adjust cooking times. For beef, cook longer to ensure tenderness. For shrimp, cook until they turn pink. To reduce saltiness, use low-sodium soy sauce. You can also cut the soy sauce amount in half. Adding more vegetables can help balance the flavors too. Fresh lime juice can brighten the dish without adding salt. Great sides include steamed broccoli or a fresh salad. You could also serve it with spring rolls for crunch. Rice or quinoa can round out the meal nicely. Choose sides that complement the ginger and sesame flavors. Store leftovers in an airtight container. They can last 3 to 4 days in the fridge. Make sure to cool the dish before sealing. Reheat in a skillet or microwave until hot. Remember to stir well for even warming. Yes, you can freeze the dish. Place it in a freezer-safe container. It will last for up to 2 months in the freezer. To reheat, thaw overnight in the fridge, then warm on the stove. Add a splash of water if it seems dry. This blog post explained how to make Minute Sesame Ginger Chicken Noodles. We covered ingredient details, cooking steps, and tips for perfect results. I shared how to store leftovers and offered answers to common questions. Cooking this dish is fun and simple. Feel free to adjust it to your taste. Enjoy your meal and share it with friends and family!

Minute Sesame Ginger Chicken Noodles

Savor the flavors of this Minute Sesame Ginger Chicken Noodles dish! This quick and easy recipe features tender chicken, colorful veggies, and delicious egg noodles tossed in a savory sesame ginger sauce. Perfect for busy weeknights, it's ready in just 20 minutes. Get the complete recipe and step-by-step instructions to make a tasty meal your family will love. Click through to explore the full recipe and bring this delicious dish to your table!
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Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced

8 oz egg noodles (or any noodle of your choice)

2 tablespoons sesame oil

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

1 tablespoon honey

2 cloves garlic, minced

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

2 green onions, chopped

Sesame seeds for garnish

Instructions
 

Cook the Noodles: Bring a pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Marinate Chicken: In a bowl, combine the sliced chicken, half of the soy sauce, and half of the sesame oil. Let marinate for about 5 minutes while you prepare the vegetables.

      Stir-Fry Chicken: Heat a large skillet or wok over medium-high heat. Add the remaining sesame oil and once hot, add the marinated chicken. Cook for about 5-7 minutes or until browned and cooked through. Remove chicken from the pan and set aside.

        Sauté Vegetables: In the same pan, add the grated ginger and minced garlic. Stir-fry for about 30 seconds until fragrant. Then add the broccoli, bell pepper, and carrot. Stir-fry for about 3-4 minutes, until just tender but still crisp.

          Combine Ingredients: Add the cooked noodles back to the pan with the vegetables. Pour in the remaining soy sauce and honey, mixing well to combine everything. Cook for an additional 2-3 minutes until everything is heated through.

            Finish: Return the chicken to the pan and mix well. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

              Prep Time, Total Time, Servings: 10 min | 20 min | Serves 4