Asian Chicken Noodle Bowl (Print version)

Tender chicken, rice noodles, and fresh vegetables in a savory-sweet Asian-inspired sauce.

# What You 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 the mixture in half, reserving one portion for the final sauce and using the other half to marinate the chicken for 15 minutes.
02 - Cook the rice noodles according to package instructions. Drain thoroughly and rinse with cold water until cooled. 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 cooled noodles equally among four serving bowls. Arrange the cooked chicken, carrot, cucumber, bell pepper, bean sprouts, and spring onions over the noodles.
05 - Drizzle the reserved sauce over each bowl. Top with fresh cilantro, toasted sesame seeds, and a squeeze of fresh lime juice. Serve immediately with extra chili flakes or Sriracha available on the side if desired.

# Expert Advice:

01 -
  • It's ready in 40 minutes flat, which means weeknight dinners that don't feel like compromise meals.
  • The sauce hits that perfect balance of salty, sweet, and tangy—once you nail it, you'll find yourself making it for everything.
  • Tossing fresh vegetables on top feels indulgent but takes maybe five minutes of knife work.
02 -
  • Don't marinate the chicken longer than 20 minutes or the fish sauce will start to make it feel mushy—I learned this by accident and it taught me to respect timing.
  • Cold rinsing the noodles is the difference between a cohesive bowl and a stuck-together tangle, so don't skip it even when you're rushing.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes before using—the difference in flavor compared to store-bought is worth the tiny bit of effort.
  • Keep the sauce components separate until assembly if you're meal prepping; the noodles stay fresher that way and everything still tastes bright when you eat it.
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