Asian Chicken Noodle Bowl (Printer-friendly)

Tender chicken, crisp vegetables, and savory-sweet sauce come together in this vibrant Asian-inspired noodle bowl ready in 40 minutes.

# 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, 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

# 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 the mixture in half, reserving one portion for the final sauce and using the other half to marinate the chicken for 15 minutes.
02 - Bring a pot of water to a boil and cook the rice noodles according to package instructions. Drain thoroughly and rinse under cold water to stop the cooking process. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and set aside.
04 - Divide the cooked noodles evenly among four serving bowls. Arrange the chicken, julienned carrot, sliced cucumber, sliced bell pepper, bean sprouts, and spring onions over the noodles in an aesthetically pleasing manner.
05 - Drizzle the reserved sauce evenly over each bowl. Top with fresh cilantro, toasted sesame seeds, and a squeeze of fresh lime juice. Serve immediately with additional chili flakes or Sriracha on the side if desired.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, meaning you can have a restaurant quality meal on the table faster than delivery arrives.
  • The sauce does all the heavy lifting, turning simple ingredients into something that tastes like you spent hours in the kitchen.
  • You can swap the vegetables for whatever is wilting in your crisper drawer and it still turns out delicious.
02 -
  • Do not skip rinsing the noodles after cooking, or they will turn into a gummy clump by the time you are ready to serve.
  • Marinate the chicken for the full 15 minutes if you can, it makes a noticeable difference in how much flavor soaks into the meat.
  • Reserve half the sauce before adding the chicken, using it all as marinade means you lose that fresh drizzle at the end.
03 -
  • Use kitchen shears to cut the spring onions and cilantro directly over the bowls, it is faster and creates less mess than a cutting board.
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top, the nutty aroma becomes so much more pronounced.
  • Keep a bottle of the sauce base in the fridge for up to a week so you can throw this together even faster next time.
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