Chicken Noodle Bowl

Who doesn’t love a noodle bowl? I know I do! Whether that be comforting soupy noodle bowls with a soothing, fragrant broth or light and refreshing salad noodle bowls which can be served cold or spicy noodle bowls packed with a nutty chilli dressing - they are all delicious. This Chicken Noodle Bowl is up there with my favourites, imagine sweet and salty honey and soy marinated chicken thighs served on top of the most irresistible bowl of veg-packed noodles drizzled in a nutty tahini-chilli dressing, all finished off with a sprinkling of crunchy peanuts and fresh coriander. Perfect for a quick and easy lunch or fuss-free supper when you want something FULL of flavour FAST…

One of my favourite things about noodle bowls is how flexible they are. You can use pretty much any noodles you fancy (dried or fresh), root around in your veg drawer and use up whatever veggies you find. Switch up the chicken thighs to use leftover roast chicken (or any other roast meat), fish or tofu and adjust the nutty sesame dressing to suit your tastes and create your dream noodle bowl. You could even try it with the incredible peanut butter dressing in my Thai Peanut Salad with Chicken. It also keeps really well so is a brilliant meal prep option if you want to save the stress and cook once, eat twice. I often make it for supper and enjoy the second portion for lunch the next day (while hungrily staring at the clock wondering if 11.30 is too early for ‘lunch’...).

Why you will love this Chicken Noodle Bowl recipe:

• It is super quick and simple - ideal for an easy lunch or fuss-free supper that can be ready in 20 minutes.
• It is full of delicious flavours and textures - nutty tahini, salty soy sauce, spicy chilli, sweet honey, tender chicken, crunchy veggies and fresh coriander.
• It is super flexible so you can use whatever veggies and herbs you have left in your fridge - you can also switch up the dressing with different nut butters.
• You can get creative with different garnishes like crunchy nuts and crispy onions to really make it your own.
• It is affordable, budget-friendly and healthier than buying a packet of instant noodles.

You will need the following ingredients:

For the dressing:

Tahini - this ground sesame seed paste has an earthy flavour and creamy texture which makes it perfect for making the most delicious sauce for this Chicken Noodle Bowl.

Light soy sauce - this is full of salty, umami flavour which makes for the most delicious sauce. I use the light version here which is more flavoursome, while the dark version is a little thicker and sweeter.

Brown sugar - this adds sweetness to the sauce which balances out the salty soy, spicy chilli and tangy rice wine vinegar.

Chilli oil - a drizzle of chilli oil adds a delicious spicy kick. You can leave it out if you prefer your Chicken Noodle Bowl a bit milder.

Garlic - I wanted a subtle garlic flavour for this Chicken Noodle Bowl recipe so used 1 clove in the dressing and one in the marinade. You could add more if you like a stronger garlic taste.

Rice wine vinegar - this has a delicate, mild, and slightly sweet flavour which makes the most wonderful sauce for these noodle bowls.

For the chicken:

Chicken thighs - I always use chicken thighs from ethically raised chickens. You want to use boneless thighs for speed in this recipe. You could leave the skin on if you want it to go crispy for extra texture.

Olive oil - this helps prevent the chicken thighs from sticking as you fry them. You could swap for sunflower, vegetable or rapeseed oil if you prefer.

Runny honey - a squeeze of honey brings a hint of sweetness which balances out the other flavours in these Chicken Noodle Bowls.

Salt - this adds flavour. I recommend Maldon Salt Flakes - if you want more garlic or chilli flavour, opt for their flavoured varieties. 

Freshly ground black pepper - this adds a subtle warmth. You could use mixed peppercorns for a more complex flavour.

For the noodle bowls:

Dried noodles - these are a super handy store cupboard staple that cook in minutes in boiling water. I always make sure I have a selection of dried egg, buckwheat, soba, udon and vermicelli noodles.

Fresh vegetables - I have gone for cooling cucumber, nutty edamame beans and crunchy bean sprouts which work really well with the dressing and noodles. You can ring the changes with all sorts of veggies.

Coriander - roughly chopped coriander stirred through the Chicken Noodle Bowl and sprinkled on top adds a lovely fresh flavour.

Spring onions - a few thinly sliced spring onions add a slight crunch and mild onion flavour.

Sesame seeds - these add a delicious nutty flavour and crunchy texture to these Chicken Noodle Bowls. I really recommend toasting them first to let the flavours shine through.

Chilli - a little chopped chilli adds a bit of a chilli kick. You can leave the seeds in if you like it fiery or skip the chilli altogether if you prefer milder foods.

Crushed peanuts - a sprinkling of crushed peanuts adds a delicious crunch and saltiness that takes these Chicken Noodle Bowls to the next level. 

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Substitutions and Variations:

Tahini: using tahini gives these Chicken Noodle Bowls a lovely sesame flavour. You could swap for peanut butter (smooth or crunchy peanut butter, whichever you prefer) or cashew butter for a different flavour profile.

Chilli oil: I love a drizzle of chilli oil for a spicy kick (my personal favourite is Peanut Rayu which has the most delicious nutty, sesame flavour, combined with fiery gochugaru flakes). You could also use spicy sriracha sauce although if you aren’t a fan of too much heat, sesame oil works really well and complements the sesame flavours of the tahini and toasted sesame seed garnish.

Ginger: I love adding a grating of fresh ginger for a lovely warming flavour to the sauce. Ginger paste (or even garlic and ginger paste) works really well too.

Noodles: you can use any noodles you wish for these Chicken Noodle Bowls. I have used dried noodles as they are a handy store cupboard staple, but you could use fresh (just adjust the cooking method). Vermicelli rice noodles, wholewheat noodles, soba noodles and egg noodles all work well. 

Soy sauce: you could swap for tamari, although remember it tends to be thicker and have a stronger flavour.

More variations:

Texture: you can add all sorts of additions for extra flavour and texture. I love a sprinkling of crispy onions, toasted sesame seeds and/or roasted chopped cashews. Crumbled nori (seaweed) sheets also pack an umami punch.

Citrus: a squeeze of lemon or lime gives a refreshing, zesty citrus kick. I love serving these Chicken Noodle Bowls with a couple of wedges on the side. Or I grate over the zest just before serving.

Protein: these Chicken Noodle Bowls are designed to be made with the marinated chicken thighs, but you could also use chicken breasts or leftover roast chicken, tossed in the marinade, instead. Pork and beef also work really well, or you could go down the fish route and use salmon fillets or pan-fried prawns. If you want to make it plant-based, pan-fried or roasted tofu, tossed in the marinade, is also really tasty (just remember to swap the runny honey for maple syrup if making it for vegans). A soft-medium (jammy) boiled egg or perfect fried egg (think crispy white and molten yolk) is also a delicious veggie-friendly topping. 

Fresh vegetables: you can switch up the veggies to use whatever you fancy. Sliced peppers, tenderstem broccoli, green beans, red onions, shredded cabbage (or sprouts) and grated carrots all work really well. Enjoy getting creative! 

Fresh herbs: if you aren’t a fan of coriander, you could sprinkle with roughly chopped fresh parsley and/or snipped chives just before serving.

Kimchi: a dollop of fermented kimchi adds a delicious tangy flavour and is a great way to support gut health.

Directions:

Here's a step by step guide for what you need to do. You can find the full recipe below for detailed instructions.

ONE: Put the skinless boneless chicken thighs into a bowl and add the olive oil, garlic, honey and soy sauce. Season with salt and pepper. Toss it all together to completely coat the chicken.

TWO: Get a large non-stick frying pan over a medium-high heat. Once hot, add the chicken thighs and cook for about 5 minutes a side, or until cooked through.

THREE: In a small bowl, whisk together the tahini, soy sauce, brown sugar, chilli oil, crushed garlic and rice wine vinegar to combine. Add a splash of water if it seems a little thick.

FOUR: Tip the cooked noodles into a large bowl with the cucumber, edamame beans, bean sprouts, coriander and spring onions. Drizzle with ¾ of the dressing (keep some back for serving). Toss well to completely coat the noodles in the dressing. Serve with chicken!

Cooking Tips:

Taste your sauce - a good recipe relies on the perfect balance of flavours so make sure you taste your sauce to make sure you are happy with the sweetness, saltiness, acidity and heat before you assemble the Chicken Noodle Bowls. 

Get creative - these Chicken Noodle Bowls are incredibly flexible, so enjoy getting creative with different types of noodles, all sorts of veggies and a host of different garnishes. All add so much flavour and texture - and will ensure no two bowls are the same! 

Meal prep - this Chicken Noodle Bowl recipe is designed to serve 2, but is the perfect example of how you can ‘cook once, eat twice’ and plate up the second bowl the next day. 

Frequently Asked Questions

More FAQs

Other recipes you might enjoy:

If you like the sound of these Chicken Noodle Bowls, I have lots of different noodle recipes for you to try. My Mason Jar Noodles are a super easy delicious, nutritious, gut friendly lunch which is perfect to prep ahead when you have a busy few days coming up. Speaking of easy recipes, they don’t get much more simple than my Korean Spicy Ramen Noodles. Spicy, cheesy noodles which are on the table in just 5 minutes! No talk of speedy noodle recipes would be complete without my Quick Curry Udon with Tofu and Crispy Shallots, it is one of my favourite midweek meals and endlessly adaptable with all sorts of different veggies. Oh and of course I must mention my Wagamama Pad Thai - the ultimate fakeaway full of delicious flavours and textures - salty soy sauce, tangy tamarind, zesty citrus and crispy fried onions… Yum!

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Chicken Noodle Bowl

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These Chicken Noodle Bowls are perfect for a quick and easy lunch or simple supper when you are short on time and want something fuss-free and full of flavour.

• Author: Margie Nomura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Serves 2
• Category: Noodles
• Method: Stove Top
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

For the dressing: 

• 2 tbsp tahini
• 2 tbsp light soy sauce
• 2 tsp brown sugar
• 1 tbsp chilli oil
• 1 clove garlic, crushed
• 1 tbsp rice wine vinegar
• Splash of water (optional)

For the chicken:

• 4 skinless, boneless chicken thighs 
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 2 tbsp runny honey
• 2 tbsp light soy sauce
• Salt and freshly ground pepper 

For the noodle bowls:

• 2 x dried noodle nests (see FAQs)
• ½ english cucumber, peeled and cut into matchsticks
• 100g edamame beans
• Handful of ready-to-eat bean sprouts
• Handful of coriander, roughly chopped 
• 4 spring onions, finely chopped

To garnish:

• 1 tbsp toasted sesame seeds
• ¼ cucumber, peeled and cut into chunks
• Fresh coriander, roughly chopped
• ¼ red chilli, finely chopped (deseeded, if wished)
• Crushed peanuts (optional)

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Instructions

1. Put the skinless boneless chicken thighs into a bowl and add the olive oil, garlic, honey and soy sauce. Season with salt and pepper. Toss it all together to completely coat the chicken.
2. Set a large non-stick frying pan over a medium-high heat. Once hot, add the chicken thighs and cook for about 5 minutes - or until golden and caramelised underneath. Flip it over and continue to cook for another 5 minutes on the other side - or until completely cooked through and no pink remains inside. Set aside.
3. Meanwhile, in a small bowl, whisk together the tahini, soy sauce, brown sugar, chilli oil, crushed garlic and rice wine vinegar to combine. Add a splash of water if it seems a little thick. Taste and adjust the flavours to suit your tastes. Set aside.
4. Then, cook the noodles according to packet instructions. Drain well.
5. Tip the cooked noodles into a large bowl with the cucumber, edamame beans, bean sprouts, coriander and spring onions. Drizzle with ¾ of the dressing (keep some back for serving). Toss well to completely coat the noodles in the dressing.
6. Spoon into bowls, slice the chicken thighs and place on top. Drizzle with the remaining dressing, then sprinkle with toasted sesame seeds, cucumber chunks, roughly chopped coriander, chilli and crushed peanuts. Enjoy!

Notes

Noodles: you can use any noodles you wish for this Chicken Noodle Bowl - udon, egg, soba and buckwheat all work well. 

Jazz it up: think of this Chicken Noodle Bowl as a base for you to get creative and make your own. You can switch up the veggies on the side and jazz it up a little  by sprinkling with crispy onions, toasted sesame seeds, chopped roasted peanuts or cashews and extra herbs just before serving.

Make it plant based: obviously these are Chicken Noodle Bowls but you can easily adapt for vegetarians by swapping the chicken for crispy pan-fried or roasted tofu. You could also make Vegan Noodle Bowls by using maple syrup instead of runny honey.