Asian Chicken Noodle Bowl (Printable)

Tender chicken and crisp vegetables with rice noodles in a savory-sweet Asian-inspired sauce

# What You 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 for heat

→ Noodles

11 - 8.8 ounces 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 ounces bean sprouts
17 - 2 tablespoons fresh cilantro, chopped

→ Garnishes

18 - 2 tablespoons toasted sesame seeds
19 - Lime wedges for serving

# How To Make It:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger. 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 - 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 the cooked noodles evenly among four serving bowls. Arrange the cooked chicken, julienned carrot, sliced cucumber, bell pepper, bean sprouts, and sliced spring onions over the noodles.
05 - Drizzle the reserved sauce over each bowl. Top with chopped 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 Tips:

01 -
  • The whole thing comes together in 40 minutes, which means weeknight dinners stop feeling like a chore.
  • That savory-sweet sauce is actually made with just a few pantry staples you probably already have hiding in the back.
  • It's the kind of bowl that tastes even better when you pile your vegetables high and customize it exactly how you want.
02 -
  • Don't skip the rinsing step for the noodles—warm noodles will get gluey if you don't cool them down, and your beautiful bowl turns into a clump.
  • Slice your chicken thin before it cooks, not after—it marinates better, cooks faster, and ends up more tender since you're cutting across the grain.
03 -
  • If you're feeding multiple people, prep all your vegetables first and keep them in separate little piles—assembly becomes lightning fast and everyone gets their bowl at roughly the same time.
  • The secret weapon is having your skillet properly hot before the chicken goes in, because that's what gives you those caramelized edges that make all the difference between good and memorable.
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