Asian Chicken Noodle Bowl (Printable version)

Tender chicken, fresh vegetables, and tangy sauce over rice noodles.

# 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 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, to serve

# Directions:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger. Divide mixture equally, reserving half 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, 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 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.
06 - Serve immediately, with extra chili flakes or Sriracha on the side if desired.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means weeknight dinners that actually taste like you tried.
  • The sauce is so good you'll find yourself drizzling it on everything for the next week.
  • It's endlessly customizable, so your bowl can be whatever your fridge and mood are telling you to make.
02 -
  • Don't skip rinsing the cooked noodles with cold water, or they'll turn into a tangled mess that defeats the purpose of having separate components.
  • The reserved sauce is everything—keep it aside and don't pour it over the chicken, or you'll lose that bright finish that makes the bowl feel fresh.
03 -
  • Slice your chicken thin and uniform so it cooks evenly and becomes tender rather than tough, a sharp knife makes this so much easier than you'd think.
  • Keep your lime wedges whole until serving, otherwise they dry out and lose their punch.
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