Asian Chicken Noodle Bowl (Printable Version)

Tender chicken with crisp vegetables and noodles in a savory-sweet sauce, ready in 40 minutes.

# What You'll 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 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 combined. Reserve half of the mixture for the sauce and use the remaining half to marinate the sliced chicken for 15 minutes.
02 - Cook the rice noodles according to package instructions. Drain thoroughly and rinse with cold water. 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 among four bowls. Arrange the cooked chicken, julienned carrot, sliced cucumber, bell pepper strips, bean sprouts, and spring onions over the noodles.
05 - Drizzle the 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.

# Additional Tips::

01 -
  • The sauce hits that perfect savory-sweet-tangy note that makes you want to eat with your eyes closed, just absorbing every flavor.
  • Everything comes together in under 45 minutes, which means you can pull this off on a random weeknight without losing your mind.
  • It feels fancy enough to serve guests but honestly tastes even better when you're eating it straight from the bowl standing at the kitchen counter.
02 -
  • Don't skip the cold water rinse on your noodles—warm noodles will start breaking down once the sauce hits them, and you'll end up with mush instead of texture.
  • Split your sauce in half immediately after whisking; I once forgot and used all the marinade on chicken, leaving nothing for drizzling, and the bowl tasted incomplete.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on—this intensifies their flavor and makes such a noticeable difference.
  • If you're making this for a crowd, prep the sauce and vegetables ahead of time and just cook the chicken and noodles fresh; everything else holds beautifully.
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