Asian Chicken Noodle Bowl (Printable)

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

# What You'll 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, 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

# How to Make It:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger until well combined. Divide mixture in half, reserving one portion for the sauce and using the other half to marinate chicken for 15 minutes.
02 - Cook rice noodles according to package instructions. Drain thoroughly and rinse with cold water to stop the cooking process. 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 on the edges. Remove from heat.
04 - Divide cooked noodles equally among four serving bowls. Arrange chicken, julienned carrot, sliced cucumber, sliced bell pepper, bean sprouts, and spring onions over the noodles in an organized manner.
05 - Drizzle reserved sauce evenly over each bowl. Top with chopped cilantro, toasted sesame seeds, and a squeeze of fresh lime juice. Serve immediately with extra chili flakes or Sriracha on the side.

# Expert Suggestions:

01 -
  • Ready in 40 minutes, which means you can make it on a weeknight without losing your mind.
  • The sauce tastes complex and sophisticated but comes together with ingredients you probably already have lurking in your pantry.
  • Flexible enough to use whatever vegetables are looking tired in your fridge—it just gets better.
02 -
  • Don't skip rinsing the noodles with cold water—warm noodles will wilt your fresh vegetables the moment you assemble the bowl.
  • The sauce can be made a day ahead and tastes even better after sitting overnight, so batch this part if you're making multiple bowls later in the week.
03 -
  • Make extra sauce and keep it in a jar—it transforms any simple protein into something that tastes intentional, and it keeps for a week.
  • Toasted sesame oil has a lower smoke point than neutral oil, so if you want to cook with sesame oil instead of neutral oil, go gentle with the heat or it turns bitter and regrettable.
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