Asian Chicken Noodle Bowl (Printable)

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

# Ingredient list:

→ 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

→ 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

# How-to:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger until fully combined. Divide the mixture in half, reserving one portion for the sauce and using the other half to coat the chicken. Marinate 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 equally among four serving bowls. Arrange the cooked chicken, carrot, cucumber, bell pepper, bean sprouts, and spring onions artfully over the noodles.
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 additional chili flakes or Sriracha on the side.

# Expert Advice:

01 -
  • It comes together in forty minutes flat, which means weeknight dinner without the guilt of ordering out.
  • The sauce is balanced just right—tangy, sweet, and savory all at once, so you never need to tinker with it.
  • Everything is dairy-free and naturally adaptable, so it works whether you're feeding vegetarians, pescatarians, or just yourself on a hungry Tuesday.
02 -
  • Don't skip the cold water rinse on the noodles—it stops them from cooking further and turns them gummy if you forget.
  • Toast your sesame seeds in a dry pan for thirty seconds before serving; the difference between raw and toasted sesame is the difference between forgettable and unforgettable.
03 -
  • Don't cook the chicken more than a few minutes before serving, because it will continue cooking slightly from the residual heat and can dry out if you make it too far in advance.
  • If you're making this for guests, prep all your vegetables ahead of time and store them separately; assembly becomes a five-minute final step while you're finishing the chicken.
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