Asian Chicken Noodle Bowl (Printer-friendly)

Tender chicken and crisp vegetables over rice noodles with a tangy sesame-ginger sauce

# What You'll Need:

→ Protein

01 - 1.1 lbs 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, to serve

# Directions:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, minced garlic, and grated ginger until well combined. Divide the mixture in half, reserving one portion for the final 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 to stop the cooking process, 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 and set aside.
04 - Divide the cooked noodles evenly among four serving bowls. Arrange the cooked chicken, julienned carrot, sliced cucumber, bell pepper, bean sprouts, and spring onions in organized sections over the noodles.
05 - Drizzle the reserved sauce over each bowl. Top with fresh cilantro, toasted sesame seeds, and a squeeze of fresh lime juice.
06 - Serve immediately while the chicken is warm, offering extra chili flakes or Sriracha on the side for those who prefer additional heat.

# Expert advice:

01 -
  • The sauce tastes like it took hours to develop, but it comes together in the time it takes to cook noodles.
  • Everything is customizable—swap proteins, add or skip vegetables, adjust heat to your mood.
  • It's naturally dairy-free and packed with protein, so it actually keeps you satisfied instead of leaving you hungry an hour later.
02 -
  • Fish sauce smells like low tide when you first open it, but trust the process—it's what makes the sauce taste umami-rich and complete, not fishy.
  • Don't skip the ice bath for the noodles or they'll stick together and get gluey, which ruins the whole texture experience.
03 -
  • Toast your sesame seeds in a dry pan for just 2-3 minutes if you have time, because the difference between raw and toasted seeds is night and day in terms of flavor.
  • Make a double batch of sauce and keep it in the fridge for up to a week so you can throw this together whenever the craving hits.
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