Asian Chicken Noodle Bowl (Print Version)

Vibrant noodle bowl with tender chicken, fresh vegetables, and savory-sweet Asian-inspired sauce

# What You'll Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast or thighs, thinly sliced

→ Marinade & Sauce

02 - 3 tablespoons tamari or low-sodium soy sauce
03 - 1 tablespoon fish sauce
04 - 2 tablespoons rice vinegar
05 - 1.5 tablespoons honey
06 - 2 tablespoons toasted sesame oil
07 - 2 tablespoons neutral oil such as canola or sunflower
08 - 3 cloves garlic, minced
09 - 1 teaspoon freshly grated ginger, optional
10 - 1 teaspoon chili flakes or Sriracha, optional for heat

→ Noodles

11 - 8.8 ounces dried rice noodles or wheat noodles

→ Vegetables

12 - 1 medium carrot, julienned
13 - 1 small cucumber, thinly sliced
14 - 1 bell pepper, thinly sliced
15 - 4 spring onions, sliced
16 - 3.5 ounces bean sprouts
17 - 2 tablespoons fresh cilantro, chopped

→ Garnishes

18 - 2 tablespoons toasted sesame seeds
19 - Lime wedges for serving

# How to Make It:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger until well combined. Divide the mixture in half, reserving one portion for the final sauce and using the other half to marinate the chicken for 15 minutes.
02 - Bring a pot of water to a boil and cook the rice noodles according to package instructions. Drain thoroughly and rinse with cold water to prevent sticking. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5 to 7 minutes until cooked through and lightly browned. Remove from heat.
04 - Divide the cooked noodles evenly among four serving bowls. Arrange the cooked chicken, julienned carrot, sliced cucumber, bell pepper, bean sprouts, and spring onions on top of the noodles.
05 - Drizzle the reserved sauce over each bowl. Top with chopped cilantro, toasted sesame seeds, and a squeeze of fresh lime juice. Serve immediately with additional chili flakes or Sriracha on the side if desired.

# Additional Tips::

01 -
  • The sauce does all the heavy lifting, so you're essentially just throwing good ingredients together and watching them become something special.
  • Everything cooks in under 40 minutes, which means you can feed four people without the stress or the takeout bill.
  • It's naturally flexible—swap proteins, add whatever vegetables you have lingering in your crisper drawer, and it only gets better.
02 -
  • Over-marinating the chicken makes it mushy instead of tender, so stick to 15 minutes and resist the urge to let it sit longer while you catch up on your phone.
  • Don't skip the step of rinsing the cooked noodles cold—warm noodles swimming in sauce turn into a gluey mess instead of individual strands that actually taste good.
  • The reserved sauce is your safeguard; you can always add more, but once you've drowned the whole thing, you can't undo it, so start with a light hand and taste as you go.
03 -
  • Make the sauce the night before so the flavors have time to meld—it actually tastes better after sitting in the fridge than it does fresh.
  • If you're cooking for a crowd, prepare all your vegetables ahead of time and keep them separate until assembly so nothing gets soggy or oxidized.
  • Toast your sesame seeds in a dry pan for 2 minutes before using them; the difference between raw and toasted is the difference between this being good and this being unforgettable.
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