Asian Chicken Noodle Bowl (Printable)

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

# What You Need:

→ 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
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. Reserve half of the mixture for the sauce; use the other half to marinate the chicken for 15 minutes.
02 - Cook the rice noodles according to package instructions. Drain, 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. Serve immediately with extra chili flakes or Sriracha on the side if desired.

# Expert Advice:

01 -
  • The sauce hits that perfect sweet-savory-tangy note that makes you crave another bite before you've even finished the first one.
  • Everything comes together in 40 minutes, which means you can have this on the table on a weeknight without the stress.
  • It's naturally dairy-free and feels indulgent enough to satisfy even when you're craving something seriously flavorful.
02 -
  • Don't skip the ice bath for the noodles—warm noodles will continue cooking and turn mushy in the bowl, which ruins the whole texture experience.
  • The reserved sauce makes all the difference; if you use all of it to marinate the chicken, you'll end up with a dry bowl that needs constant adjustment.
  • Slice your chicken thin and against the grain so it's tender and cooks evenly—thick pieces will either be dry on the outside or undercooked in the middle.
03 -
  • Toast your own sesame seeds in a dry skillet for 2-3 minutes before using—the flavor difference compared to pre-toasted is honestly shocking.
  • Make the sauce the day before and let the flavors marry overnight; it somehow tastes more developed and less sharp than it does fresh.
  • Prep all your vegetables ahead of time and you can have dinner on the table in 20 minutes, which makes this perfect for busy weeknight cooking.
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