Asian Chicken Noodle Bowl (Printable Version)

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

# 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, 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 Prepare:

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

# Expert Suggestions:

01 -
  • It comes together in 40 minutes, which means weeknight dinner without the takeout guilt or price tag.
  • The sauce-to-noodle ratio is perfectly balanced, so every bite tastes intentional and delicious.
  • You can prep vegetables ahead and just assemble when hunger strikes, making it a sneaky meal-prep winner.
02 -
  • Fish sauce is an investment in flavor—if you leave it out thinking it'll be too fishy, the entire bowl loses its soul and tastes one-dimensional.
  • Don't overcrowd the pan when cooking chicken; give it space to brown instead of steam, which transforms the texture from rubbery to tender.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes before garnishing—that extra step takes them from background to star ingredient.
  • Thin-sliced chicken cooks in minutes; this is not the time to use thick cutlets that'll dry out before they develop color.
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