Asian Chicken Noodle Bowl (Print)

Tender chicken and crisp vegetables over rice noodles with savory-sweet sauce

# Components:

→ Protein

01 - 1.1 lbs 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 for serving

# Directions:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger until well combined. Divide mixture in half; reserve one portion for the finished sauce and use 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 cooked noodles equally among four serving bowls. Arrange cooked chicken, carrot, cucumber, bell pepper, bean sprouts, and spring onions over the noodles in an organized manner.
05 - Drizzle the reserved sauce evenly over each bowl. Top with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice. Serve immediately with extra chili flakes or Sriracha available on the side.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, so you can have a restaurant quality meal on a weeknight without the stress.
  • The savory sweet sauce clings to every noodle and makes even plain vegetables taste like something special.
  • You can customize the heat, the vegetables, and even swap the protein without losing any of the magic.
  • It looks so vibrant and composed in the bowl that everyone at the table feels a little more excited to dig in.
02 -
  • Rinse the noodles in cold water immediately after draining or they will stick together in a gummy clump that is impossible to separate nicely.
  • Do not skip marinating the chicken, even 15 minutes makes a huge difference in flavor and tenderness.
  • Reserve half the sauce before adding the chicken or you will end up with raw chicken marinade all over your finished bowls, which is not safe or appetizing.
  • Slice the chicken thinly against the grain so it cooks fast and stays tender instead of chewy.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it deepens their flavor and makes them taste fresher.
  • Use kitchen scissors to cut the spring onions and cilantro directly over the bowls, it is faster and makes cleanup easier.
  • If your noodles start to stick together while you are assembling, toss them with a tiny drizzle of sesame oil to loosen them up.
  • Taste the sauce before serving and adjust with more honey, tamari, or lime juice until it feels balanced to you.
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