Asian Chicken Noodle Bowl (Printable)

Tender chicken, crisp vegetables, and rice noodles in a tangy sesame-soy glaze.

# What You 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

→ 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 Make It:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger. Divide the mixture equally, reserving half for the final sauce and using the other half to marinate the sliced chicken for 15 minutes.
02 - Cook the rice noodles according to package instructions. Drain thoroughly and rinse with cold water to stop the cooking process. 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 bowls. Arrange the cooked chicken, julienned carrot, sliced cucumber, sliced bell pepper, bean sprouts, and spring onions over the noodles.
05 - Drizzle the reserved sauce over each bowl. Top with chopped cilantro, toasted sesame seeds, and a squeeze of fresh lime juice.
06 - Serve immediately with extra chili flakes or Sriracha available on the side for additional heat if desired.

# Expert Advice:

01 -
  • The sauce hits that perfect sweet-savory-spicy balance that makes you want to order takeout less often.
  • Everything comes together in forty minutes, which means weeknight dinner without the stress or guilt.
  • It's endlessly flexible—swap proteins, add different vegetables, adjust the heat level to your mood.
02 -
  • Don't skip marinating the chicken—those fifteen minutes are what separate this from just throwing ingredients in a bowl.
  • Rinsing the noodles after cooking is non-negotiable if you want them to stay separate and not clump together into a starchy mass.
  • The reserved sauce matters more than the marinade—always keep that second half pristine and fresh so your final dish tastes bright instead of heavy.
03 -
  • Slice your chicken against the grain so every piece feels tender instead of stringy—this one detail makes people think you went to culinary school.
  • Toast your sesame seeds in a dry skillet for thirty seconds before using them; that small step transforms them from pleasant to genuinely memorable.
  • If you're sensitive to fish sauce, start with half the amount and work your way up—a little goes a long way, and you can always add more but you can't take it out.
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