Asian Chicken Noodle Bowl (Print View)

Tender chicken meets crisp vegetables and rice noodles in a savory-sweet sauce for a quick, satisfying 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 optional for heat

→ 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

# Step-by-Step 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. Reserve one portion for finishing sauce and use the other half to marinate chicken for 15 minutes.
02 - Cook rice noodles according to package instructions. Drain thoroughly, rinse with cold water, and set aside.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken and cook for 5 to 7 minutes until cooked through and lightly browned. Remove from heat.
04 - Divide cooked noodles among four serving bowls. Arrange chicken, carrot, cucumber, bell pepper, bean sprouts, and spring onions over noodles.
05 - Drizzle reserved sauce over each bowl. Top with cilantro, toasted sesame seeds, and fresh lime juice. Serve immediately with additional chili flakes or Sriracha on the side if desired.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes, which means dinner on the table before you've finished scrolling your phone.
  • The sauce is bold enough that you'll catch yourself licking the bowl, but balanced enough that it doesn't overpower the fresh vegetables.
  • You can prep everything in advance and actually relax while the chicken cooks, which feels like winning at dinner.
02 -
  • Don't skip the cold water rinse on the noodles—this stops them from cooking further and keeps them from turning into a sticky mass that clings together instead of draping nicely in the bowl.
  • The reserved sauce poured at the end is where half your flavor lives, so actually save it and don't just use all of it in the marinade like I did the first three times.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds before serving—the difference between store-bought toasted and fresh-toasted is the difference between background flavor and something that makes you pause.
  • If your chicken is particularly thick, pound it a bit thinner so it cooks evenly and stays tender; nobody wants a chewy center surrounded by cooked edges.
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