Asian Chicken Noodle Bowl (Printer View)

Tender chicken, crisp vegetables, and rice noodles in a savory-sweet sesame sauce. Ready in 40 minutes.

# 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, to serve

# Method steps:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, minced garlic, and grated ginger. Divide mixture in half, reserving one portion for finishing sauce and using the other half to marinate sliced chicken for 15 minutes.
02 - Bring a pot of water to boil and cook rice noodles according to package instructions. Drain thoroughly and rinse with cold water to stop cooking. Set aside in a colander.
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 edges. Transfer to a clean plate.
04 - Divide cooked noodles evenly among four serving bowls. Arrange cooked chicken, julienned carrot, sliced cucumber, sliced bell pepper, bean sprouts, and sliced spring onions over noodles in organized piles.
05 - Drizzle reserved sauce evenly over each bowl. Top with chopped cilantro, toasted sesame seeds, and a squeeze of fresh lime juice.
06 - Serve immediately while noodles are still warm, offering additional chili flakes or Sriracha on the side for individual heat preference adjustment.

# Expert Advice:

01 -
  • Everything comes together in under 45 minutes, even when youre too tired to think.
  • The sauce does all the work, turning simple ingredients into something that tastes like you ordered takeout.
  • You can swap vegetables based on whats wilting in your crisper drawer and it still turns out delicious.
  • Its filling without feeling heavy, and somehow tastes even better the next day.
02 -
  • Don't skip rinsing the noodles after cooking, or they will stick together in a gummy clump by the time you assemble the bowls.
  • Marinate the chicken for at least 15 minutes, it makes the difference between okay chicken and chicken that actually tastes like something.
  • Reserve half the sauce before adding the chicken, you don't want raw chicken marinade as your finishing drizzle.
03 -
  • Use kitchen shears to cut the spring onions directly into the bowl, it's faster and you'll use fewer dishes.
  • Toast extra sesame seeds and keep them in a jar, they make everything from salads to rice taste more intentional.
  • If you want more sauce, double the reserved portion, you can never have too much to drizzle at the end.
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