Description
Spicy Thai Chicken Noodle Bowl is a vibrant Asian-inspired dish made with tender chicken, rice noodles, crisp vegetables, and a bold spicy sauce. Garlic, ginger, chili, and sesame combine to create a comforting yet refreshing bowl packed with flavor and perfect for weeknight dinners or meal prep.
Ingredients
- 2 large chicken breasts (about 500 g)
- 200 g rice noodles
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1–2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 1 cup shredded cabbage
- 3 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons crushed peanuts (optional)
- Lime wedges for serving
Instructions
1. Cook the rice noodles according to package instructions for about 4–6 minutes. Drain and rinse briefly under cool water, then set aside.
2. In a small bowl whisk together soy sauce, oyster sauce, sriracha, honey, sesame oil, and lime juice to create the sauce.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
4. Slice the chicken into thin strips and cook for 5–6 minutes until fully cooked and lightly golden. Remove from pan and set aside.
5. Add remaining oil to the pan. Stir in garlic and ginger and cook for about 30 seconds until fragrant.
6. Add bell pepper, carrots, and cabbage. Stir-fry for 3–4 minutes until vegetables soften slightly but remain crisp.
7. Return the chicken to the pan and pour in the prepared sauce. Toss well to coat.
8. Add the cooked rice noodles and gently toss everything together using tongs.
9. Cook for another 2–3 minutes until the noodles absorb the sauce and everything is heated through.
10. Remove from heat and garnish with green onions, cilantro, and crushed peanuts. Serve with fresh lime wedges.
Notes
- Adjust the spice level by increasing or reducing the sriracha sauce.
- Rice noodles can be replaced with egg noodles or ramen if desired.
- Add extra vegetables such as snap peas, mushrooms, or broccoli for more texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet with a splash of water or broth to loosen the noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg