Sesame chicken and vegetable noodle bowls with coconut broth

Course Asian, Dinner, Noodles
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6
Author Alida Ryder


for the sesame chicken

  • 8 skinless chicken thighs
  • 1/2 quantity of the sweet sesame chicken glaze

for the coconut broth

  • left-over sauce chicken was cooked in
  • 2 cups coconut milk
  • 1 cup chicken stock
  • squeeze of fresh lime

for the noodle bowls

  • 400 g egg noodles cooked
  • vegetables of your choice steamed (I used julienned carrots, bok choy and sugar snap peas)
  • sesame seeds
  • sliced fresh chillies
  • fresh coriander leaves


  • To make the chicken, pre-heat the oven to 200°c and line a baking tray with foil.
  • Combine all the ingredients for the glaze in a bowl.
  • Place the chicken thighs on the prepared baking tray then pour over the glaze and place in the oven.
  • Allow to bake for 20-25 minutes until the chicken is cooked through.
  • Remove the chicken from the oven then allow to cool before shredding the meat and tossing with another 2-3 tablespoons of the glaze it was cooked in.
  • Combine any remaining glaze with the coconut milk and chicken stock in a small saucepan then bring to a gentle simmer to heat through. Season to taste and add the lime juice.
  • To assemble the bowls, place a generous amount of noodles in each bowl then top with steamed vegetables, shredded chicken and pour in some of the broth.
  • Scatter over a few sesame seeds, chillies and coriander and serve immediately.