Asian Chicken Noodle Bowl (Print View)

Tender chicken and crisp noodles in a savory sesame-ginger sauce

# What You'll Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast or thighs, thinly sliced

→ Marinade & Sauce

02 - 3 tbsp tamari or low-sodium soy sauce
03 - 1 tbsp fish sauce
04 - 2 tbsp rice vinegar
05 - 1.5 tbsp honey
06 - 2 tbsp toasted sesame oil
07 - 2 tbsp neutral oil such as canola or sunflower
08 - 3 cloves garlic, minced
09 - 1 tsp freshly grated ginger, optional
10 - 1 tsp 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 tbsp fresh cilantro, chopped

→ Garnishes

18 - 2 tbsp toasted sesame seeds
19 - Lime wedges for serving

# How To Make It:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and 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 - Bring a pot of water to boil and cook the rice noodles according to package instructions. Drain thoroughly and rinse with cold water. 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 the cooked noodles evenly among four serving bowls. Arrange the cooked chicken, carrot, cucumber, bell pepper, bean sprouts, and spring onions on top of the noodles.
05 - Drizzle the reserved sauce over each bowl. Top with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice.
06 - Serve immediately while the noodles are warm, with additional chili flakes or Sriracha available on the side if desired.

# Expert Insights:

01 -
  • The sauce is legitimately addictive—sweet, salty, and balanced in a way that makes you want to keep eating long after you're full.
  • Everything comes together in 40 minutes flat, making it perfect for weeknights when you're starving but don't want to order out.
  • It's flexible enough to use whatever vegetables you have languishing in the crisper drawer, so nothing ever goes to waste.
02 -
  • If you oversoak the noodles while waiting to cook the chicken, they'll turn into mush no matter how careful you are—rinse them in cold water immediately after draining, and they'll hold their shape.
  • The sauce is where all the flavor lives, so don't be shy about making it taste good before it touches anything else; that extra minute of tasting and adjusting makes a real difference.
03 -
  • Slice the chicken while it's still partially frozen—it's so much easier than trying to get thin, even pieces from room-temperature meat, and it cooks faster and more evenly.
  • Make the sauce the morning before if you're serving guests; the flavors mellow and deepen, and you'll have one less thing to think about when people arrive hungry.
Go Back