Asian Chicken Noodle Bowl (Print Version)

Tender chicken, fresh vegetables, and rice noodles tossed in a savory-sweet sesame sauce with ginger and garlic.

# Ingredient List:

→ 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, optional
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

# Steps:

01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger until combined. Divide mixture in half; reserve one portion for sauce and use the other half to marinate chicken for 15 minutes.
02 - Cook 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 marinated chicken and cook for 5 to 7 minutes until cooked through and lightly browned. Transfer to a plate.
04 - Divide cooked noodles equally among four bowls. Arrange chicken, carrot, cucumber, bell pepper, bean sprouts, and spring onions over noodles in each bowl.
05 - Drizzle reserved sauce over each bowl. Top with cilantro, toasted sesame seeds, and a squeeze of fresh lime juice. Serve immediately with extra chili flakes or Sriracha on the side if desired.

# Helpful Hints:

01 -
  • Everything cooks quickly and comes together in under an hour, perfect for nights when you want real food without the fuss.
  • The sauce is balanced and addictive, with just enough sweetness to complement the savory depth of tamari and fish sauce.
  • You can adjust the vegetables based on what you have, making it endlessly adaptable and never boring.
  • It tastes like takeout but feels lighter and fresher, with all the control over ingredients and seasoning.
02 -
  • Do not skip rinsing the noodles after cooking, or they will stick together in a gummy clump by the time you assemble the bowls.
  • Reserve half the sauce before marinating the chicken, using raw marinade as a finishing sauce is not safe and the reserved portion tastes cleaner anyway.
  • Slice the chicken as thin as you can manage, it cooks faster and soaks up more marinade, making every bite more flavorful.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on, it brings out their flavor and makes them taste less flat.
  • If your skillet is not big enough, cook the chicken in two batches so it browns instead of steaming in its own moisture.
  • Taste the sauce before you drizzle it, and adjust with more honey if it is too salty or more lime juice if it needs brightness.
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