Asian Chicken Noodle Bowl (Printer-friendly)

Tender chicken, crisp vegetables, and savory sauce atop rice noodles for a quick, vibrant meal.

# 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
10 - 1 teaspoon chili flakes or Sriracha

→ Noodles

11 - 8.8 oz 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 oz bean sprouts
17 - 2 tablespoons fresh cilantro, chopped

→ Garnishes

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

# Directions:

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

# Expert Tips:

01 -
  • It comes together faster than takeout, which means you actually get to eat while your food is still warm.
  • The sauce strikes that addictive balance between savory and sweet that makes you keep reaching for just one more bite.
  • Fresh vegetables stay crisp and bright, so it feels light despite being completely satisfying.
  • You can prep everything ahead and assemble in minutes, perfect for busy nights when you still want something special.
02 -
  • Don't skip the step of rinsing the cooked noodles with cold water—warm noodles will continue to absorb all your sauce and turn mushy instead of silky.
  • Toast your own sesame seeds in a dry skillet for 2 minutes if you have them raw; the difference in flavor is worth the thirty seconds it takes.
  • The reserved sauce is key: cooking the chicken in half the sauce prevents it from being too concentrated, and the fresh sauce drizzled at the end tastes brighter and more alive.
03 -
  • Slice your chicken while it's partially frozen—it's easier to get thin, even slices that cook quickly and evenly.
  • Taste your sauce before you serve it; the balance of sweet, salty, and spicy should feel right to you specifically, so adjust the honey or chili to your preference.
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