Asian Chicken Noodle Bowl (Printable)

Tender chicken, fresh vegetables, and savory-sweet sauce over rice noodles for a quick, flavorful meal.

# What You 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 - 9 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 - 3½ 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, garlic, and ginger. Reserve half of the mixture for the sauce and use the remaining 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 the marinated chicken and cook for 5 to 7 minutes until cooked through and lightly browned. Remove from heat.
04 - Divide cooked noodles evenly 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 Advice:

01 -
  • The whole thing comes together in under 40 minutes, but tastes like you've been cooking all afternoon.
  • You control the heat, the sauce balance, and the crunch—it's endlessly adjustable to whatever you're craving that day.
  • Leftovers actually improve because the noodles soak up the sauce overnight, making lunch the next day even better.
02 -
  • Don't skip the rinsing step with the noodles—cold water stops the cooking and makes them pleasantly separate instead of gummy.
  • If your sauce tastes too salty, add a touch more honey or rice vinegar to balance it; if it's too sweet, fish sauce or a pinch more salt will bring back complexity.
03 -
  • Prep all your vegetables before you start cooking anything—once the chicken hits the wok, you're on the clock and won't have time to julienne carrots.
  • Make the sauce the night before and store it in a jar; it actually develops more flavor as it sits, and you'll cut your cooking time in half the next evening.
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