Asian Chicken Noodle Bowl (Printable version)

Tender chicken and fresh vegetables in savory-sweet sauce over noodles

# What You'll Need:

→ Protein

01 - 1 lb 2 oz 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 - 1½ 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 Steps:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger. Divide mixture in half; reserve one portion for finishing sauce and use the other half to coat the chicken. Allow chicken to marinate for 15 minutes.
02 - Bring a pot of water to a boil and cook rice noodles according to package instructions. Drain thoroughly and rinse with cold water to stop cooking. 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 edges. Remove from heat.
04 - Divide cooked noodles evenly among four serving bowls. Arrange cooked chicken, julienned carrot, sliced cucumber, bell pepper strips, bean sprouts, and spring onions on top of noodles.
05 - Drizzle reserved sauce over each bowl. Top with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice. Serve immediately with additional chili flakes or Sriracha on the side if desired.

# Expert Hints:

01 -
  • It comes together in 40 minutes flat, which means you can have a restaurant-quality dinner on a weeknight without the guilt of ordering out.
  • The sauce is pure magic, balancing sweet, salty, and tangy in a way that makes every vegetable taste ten times better than it should.
  • Leftovers actually taste better the next day, and you can eat them straight from the fridge if you're desperate for lunch.
02 -
  • Don't skip the cold water rinse on the noodles, or they'll stick together in a clump and your bowl becomes a tangled mess instead of something you want to eat.
  • The reserved sauce makes all the difference—cooking half of it into the chicken and drizzling the fresh half over the finished bowl creates layers of flavor that a single sauce just can't achieve.
03 -
  • Prep everything before you touch the stove, and this whole dinner becomes effortless assembly theater rather than frantic chopping.
  • Make a double batch of sauce and keep it in the fridge—it lasts about a week and transforms plain grilled chicken, roasted vegetables, or rice bowls into something craveable.
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