Asian Chicken Noodle Bowl (Printable Version)

Tender chicken and fresh vegetables tossed with rice noodles in a savory Asian 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
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

# How To Make:

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. Use the remaining half to marinate the sliced chicken for 15 minutes.
02 - 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 among four bowls. Arrange the cooked chicken, carrot, cucumber, bell pepper, bean sprouts, and spring onions over the noodles in an organized manner.
05 - Drizzle the reserved sauce over each bowl. Top with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice. Serve immediately with extra chili flakes or Sriracha on the side if desired.

# Helpful Hints:

01 -
  • It comes together in under 40 minutes, which means weeknight dinners suddenly feel fancy and intentional instead of rushed.
  • The sauce tastes like you've been simmering flavors for hours, but it's actually just the magic of balancing salty, sweet, sour, and umami together.
  • You can prep all the vegetables ahead of time and just assemble when hunger strikes, making it feel less like cooking and more like a moment for yourself.
02 -
  • Don't skip the step of rinsing the cooked noodles with cold water—it stops them from sticking together and transforms the texture from gluey to silky.
  • Make the sauce while you're waiting for the noodles to cook, not after, because it needs those few minutes to let the flavors meld together properly.
  • If your sauce tastes flat when you taste a tiny spoonful, it probably needs more fish sauce or tamari—umami is what makes this recipe sing, so don't be shy with those ingredients.
03 -
  • Toast your own sesame seeds in a dry skillet for 2-3 minutes right before serving—the difference between pre-toasted and freshly toasted is honestly the difference between this being good and being unforgettable.
  • If you're making this for a group, keep everything warm separately and let people build their own bowl so they can control the sauce level and toppings; it becomes interactive and everyone gets exactly what they want.
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