Asian Chicken Noodle Bowl (Print Version)

Tender chicken, fresh vegetables, and savory-sweet sauce over rice noodles

# 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, optional
10 - 1 teaspoon chili flakes or Sriracha, optional for heat

→ Noodles

11 - 8.8 ounces 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 ounces 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 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, 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 the cooked noodles evenly among four bowls. Arrange the chicken, carrot, cucumber, bell pepper, bean sprouts, and spring onions over the noodles.
05 - Drizzle the reserved sauce over each bowl. Top with cilantro, toasted sesame seeds, and a squeeze of lime juice.
06 - Serve immediately with extra chili flakes or Sriracha on the side if desired.

# Additional Tips::

01 -
  • It comes together faster than most takeout delivery times, which means you can actually eat when you're hungry instead of hangry.
  • The sauce is balanced enough to make even plain chicken taste intentional, and flexible enough to adjust if your taste buds are having a particular day.
  • Everything stays crisp and fresh because you're not drowning vegetables in heat like some recipes seem determined to do.
02 -
  • The sauce is half the equation, so don't skip making it properly or just dump everything into a bottle and hope for the best.
  • Raw vegetables going into a warm bowl is completely intentional and creates a temperature contrast that keeps the eating experience interesting instead of one-note.
03 -
  • Sesame oil burns faster than you think, so always mix it with neutral oil when cooking instead of using it solo in the hot pan.
  • Taste the sauce before you assemble the bowls because you'd rather adjust seasoning in a spoon than regret it after everything is plated.
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