Asian Chicken Noodle Bowl (Print Version)

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

# 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, 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 until fully combined. Reserve half of the mixture for the finishing sauce and use the remaining half to marinate the chicken for 15 minutes.
02 - Cook the rice noodles according to package instructions. Drain thoroughly, rinse with cold water to stop cooking, and 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 cooked noodles evenly among four serving bowls. Arrange chicken, julienned carrot, sliced cucumber, bell pepper, bean sprouts, and spring onions in layers over the noodles.
05 - Drizzle reserved sauce over each bowl. Top with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice. Serve immediately with extra chili flakes or Sriracha on the side if desired.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes flat, so you can have something restaurant-quality on a weeknight without the stress.
  • The sauce hits that perfect balance between savory and sweet that makes you want to slurp every last drop from the bowl.
  • Loads of fresh vegetables mean you're eating something that actually feels good for you, not like you're cheating on dinner.
02 -
  • Don't skip the step of rinsing the noodles in cold water—this stops them from cooking further and keeps them from clumping into a sad mess at the bottom of the bowl.
  • Reserve half the sauce before the raw chicken touches it, otherwise you'll be cooking it along with the meat and losing that fresh, punchy finish that makes people come back for another bite.
03 -
  • Slice your chicken thin and marinate it while you handle the other components—it cooks fast and stays tender because it's not sitting around getting dry.
  • Toast your own sesame seeds in a dry pan for 2-3 minutes if you have time; the difference between toasted and raw is the difference between a bowl that tastes complete and one that's missing something you can't name.
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