Asian Chicken Noodle Bowl (Print Version)

Tender chicken, fresh vegetables, and rice noodles in a savory-sweet Asian-inspired 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. Reserve half of the mixture for finishing sauce and use the other half to marinate the chicken for 15 minutes.
02 - Cook the rice noodles according to package instructions. Drain thoroughly, 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 cooked 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.
06 - Serve immediately, with extra chili flakes or Sriracha on the side if desired.

# Expert Advice:

01 -
  • Everything comes together in under 40 minutes, making it perfect for those nights when takeout feels too slow.
  • The sauce is bright and balanced, sweet and savory without being heavy or cloying.
  • You can swap proteins and vegetables based on what you have, and it still turns out delicious every time.
  • It looks impressive in the bowl, like something from a restaurant menu, but requires no special skills.
02 -
  • Rinse the noodles in cold water immediately after draining, or they will clump together into a sticky mess that is impossible to separate later.
  • Do not skip marinating the chicken, even if you are in a hurry, because those 15 minutes make the difference between bland protein and something that actually tastes like part of the dish.
  • Reserve half the sauce before adding the chicken, because using the marinade after raw chicken has been in it is not safe without cooking it first.
  • Slice the chicken as thin as you can manage, because thinner pieces cook faster and more evenly, and they soak up more of the marinade flavor.
03 -
  • Toast your sesame seeds in a dry pan for a minute or two before sprinkling them on top, because it intensifies their nutty flavor and makes them taste fresher.
  • Use kitchen scissors to cut the spring onions directly over the bowl, because it is faster than using a knife and cutting board, and you get perfect thin slices every time.
  • If your rice noodles are breaking apart or turning mushy, you are probably overcooking them, so start checking them a minute before the package says they are done.
  • For a richer sauce, whisk in a spoonful of peanut butter or tahini, which adds creaminess and depth without making it heavy.
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