Asian Chicken Noodle Bowl (Printable)

Tender chicken, crisp vegetables, and rice noodles in a savory-sweet sauce with fresh garnishes.

# 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, 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 for serving

# Directions:

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

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means you can have restaurant-quality food on a random Tuesday night.
  • The sauce does all the heavy lifting—bold, balanced, and it makes even simple ingredients taste extraordinary.
  • It's flexible enough to use whatever vegetables you have on hand, so there's no excuse to skip making it.
02 -
  • Don't skip the cold water rinse on the noodles—hot noodles in a bowl will turn into a starchy clump within minutes.
  • Reserve half your sauce before the chicken touches it; this stays fresh and flavorful as your finishing sauce instead of becoming diluted with chicken juices.
  • The magic happens when warm and cold elements meet in the same bowl, so serve immediately while the chicken is still warm.
03 -
  • Don't crowd the skillet when cooking chicken—let it sit for a beat so it browns properly instead of steaming itself.
  • If the sauce tastes too strong before you serve, you can thin it with a splash of water or a squeeze of lime, but the reserved raw sauce stays potent and uncut.
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