Asian Sesame Chicken Noodle Bowl (Better Than Takeout, Ready in 35 Minutes)
This is the bowl that makes everyone at the table go quiet because they are too busy eating to talk.
Wide rice noodles chilled and tossed in a creamy peanut sesame dressing with a real hit of sriracha. Juicy seared chicken thighs sliced thin. Crisp purple cabbage, fresh cucumber, shredded carrots, green onions, fresh cilantro, and roasted peanuts piled on top. Everything coming together in one bowl that is fresh and bold and deeply satisfying.
The dressing is the hero of this recipe. I use more peanut butter than most recipes call for because I want it creamy and rich not thin and watery. Soy sauce, rice vinegar, sesame oil, honey, fresh garlic, fresh ginger, peanut butter, and sriracha all whisked together into something that tastes like it came from a very good restaurant. Once you taste this dressing you will want to put it on everything. I promise you that.
This is the kind of dinner that works for everyone at the table. My athletes get the protein and carbs they need. My family gets something that feels exciting and different from the usual weeknight rotation. And I get a dinner that comes together in 35 minutes without a lot of fuss.
Make it tonight. Make extra dressing. You will thank yourself tomorrow.
WHY YOU WILL LOVE THIS
Bold creamy peanut sesame dressing with real sriracha heat Wide rice noodles that soak up the dressing beautifully Juicy seared chicken thighs sliced thin over everything Crisp fresh colorful vegetables in every single bite Ready in 35 minutes Perfect for hot days when you want something fresh and satisfying High-protein and perfect for athletes and active families The dressing keeps in the fridge for a week and makes everything better
INGREDIENTS
For the chicken: 2.5 lbs boneless skinless chicken thighs 3 tbsp soy sauce 1 tbsp sesame oil 4 cloves garlic, minced 1 tbsp fresh ginger, grated 1 tbsp honey 1 tbsp vegetable oil for cooking
For the creamy peanut sesame dressing: 6 tbsp soy sauce 3 tbsp rice vinegar 3 tbsp sesame oil 2 tbsp honey 2 tbsp fresh ginger, grated 4 cloves garlic, minced 3 tbsp peanut butter (I use more than most recipes — makes it creamy and rich) 1 to 2 tbsp sriracha (adjust to your heat level — I use a good hit) 3 tbsp fresh lime juice
For the bowl: 12 oz wide rice noodles cooked and cooled 2 English cucumbers, thinly sliced or julienned 3 cups shredded purple cabbage 3 large carrots, julienned or shredded 6 green onions, sliced 1 cup fresh cilantro 1/2 cup roasted peanuts, roughly chopped Lime wedges for serving Extra sriracha on the side for heat lovers
A note on the noodles: Wide rice noodles are the move for this bowl. They have more substance than thin rice noodles and they soak up the peanut sesame dressing in the most satisfying way. Cook them according to package directions then rinse under cold water immediately and toss with a drizzle of sesame oil to prevent sticking. Cold noodles are essential for this bowl.
A note on the peanut butter: Use more than you think you need. The peanut butter is what makes this dressing creamy and rich and coating rather than thin and watery. Three tablespoons gives you that thick luscious dressing that clings to every noodle.
A note on the sriracha: I use a real hit of sriracha in this dressing. It adds a gentle building heat that makes every bite more interesting. Start with 1 tablespoon and add more to taste. Put extra sriracha on the table for your heat lovers.
A note on fresh ginger and garlic: Both must be fresh. Ground ginger and garlic powder will not give you the brightness and punch that makes this dressing taste restaurant quality. Grate the ginger on a microplane for the finest texture.
HOW TO MAKE THE ASIAN SESAME CHICKEN NOODLE BOWL
Step 1 — Cook and cool the noodles Cook wide rice noodles according to package directions. Drain and rinse immediately under cold water to stop cooking and cool them down completely. Toss with a drizzle of sesame oil to prevent sticking. Refrigerate until ready to assemble. Cold noodles are essential for this bowl. Do not use warm noodles.
Step 2 — Make the peanut sesame dressing Whisk together soy sauce, rice vinegar, sesame oil, honey, fresh grated ginger, minced garlic, peanut butter, sriracha, and fresh lime juice until completely smooth. Taste and adjust. It should be bold, tangy, slightly sweet, creamy, and have a real hit of heat. This dressing is genuinely incredible. Make extra and store in the fridge for up to a week. You will want to put it on everything.
Step 3 — Marinate and cook the chicken Toss chicken thighs with soy sauce, sesame oil, garlic, ginger, and honey. Let sit 10 minutes while you prep the vegetables. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until cooked through and caramelized on the outside. Let rest 5 minutes then slice thin.
Step 4 — Prep all the vegetables Slice cucumbers, shred cabbage, julienne carrots, and slice green onions. Having everything prepped and ready before assembling makes this come together quickly and beautifully.
Step 5 — Build the bowls Cold rice noodles on the bottom. Sliced chicken arranged on top. Cucumber, purple cabbage, and carrots arranged around the bowl in separate clusters so all the colors show. Drizzle the peanut sesame dressing generously over everything. Top with sliced green onions, fresh cilantro, and chopped roasted peanuts. Serve with extra dressing and lime wedges on the side.
TIPS FOR THE BEST ASIAN SESAME CHICKEN NOODLE BOWL
Use more peanut butter than you think you need. Three tablespoons gives you that creamy thick dressing that coats every noodle instead of sliding off. This is the difference between a great dressing and an incredible one.
Rinse noodles under cold water immediately after cooking. Cold noodles are the key to this bowl. Warm noodles will absorb the dressing too quickly and become mushy.
Make the dressing first. It gets better as it sits and the flavors meld together. Make it at the beginning and let it sit while you cook everything else.
Use fresh ginger and fresh garlic. Always. Ground versions will not give you the brightness that makes this dressing taste like it came from a restaurant.
Prep all your vegetables before you start cooking. This bowl comes together very quickly once everything is ready and you do not want to be julienning carrots while your chicken is sitting getting cold.
Be generous with the dressing. Drizzle it over everything and put extra on the table. This is not the place to be shy with the sauce.
Add sriracha to taste. Start with 1 tablespoon in the dressing and adjust from there. The heat should be present but not overwhelming. Put extra sriracha on the table for your heat lovers.
VARIATIONS
Make it vegetarian. Skip the chicken and add crispy tofu or edamame for protein. The dressing and noodles are so good they carry the bowl beautifully without meat.
Add mango. Thinly sliced fresh mango adds a sweet tropical note that pairs beautifully with the peanut sesame dressing. Incredible in the summer.
Use soba noodles instead of rice noodles. Soba has a slightly nutty flavor that works beautifully with this dressing. Cook and cool the same way.
Add a soft fried egg on top. A runny yolk breaking into the peanut sesame dressing is absolutely incredible. My athletes love this addition for extra protein.
Make it spicier. Add extra sriracha to the dressing or add thinly sliced fresh chili alongside the vegetables.
Use rotisserie chicken for an even faster version. Shred it and toss with a splash of soy sauce and sesame oil. Dinner in 20 minutes.
HOW TO STORE
Refrigerator: Store components separately for best results. Noodles, chicken, vegetables, and dressing all keep better individually. Assembled bowls get soggy overnight as the dressing softens the vegetables.
The dressing: Keeps in an airtight container in the fridge for up to 1 week. Whisk before using as it may separate slightly. This dressing is incredible on salads, grilled chicken, and roasted vegetables too.
The chicken: Keeps in an airtight container for up to 4 days.
The noodles: Toss with a drizzle of sesame oil before storing to prevent sticking. Keep for up to 3 days.
Meal prep tip: Make a double batch of the dressing on Sunday. Cook the chicken and prep the vegetables. Store everything separately. Assemble fresh bowls throughout the week in under 5 minutes. This is one of the best meal prep lunches you will ever make.
FAQ
Yes. Chicken breast works well here. Slice it thin before cooking for faster more even cooking. Pull it at 160 degrees F and let it rest to carry over to 165. Chicken thighs are more forgiving and stay juicier which is why I prefer them.
Yes. Almond butter or cashew butter both work beautifully in this dressing. The flavor will be slightly different but equally delicious. Do not use sunflower butter as the flavor is too strong.
Yes. Use tamari instead of soy sauce and make sure your sriracha is gluten-free. The wide rice noodles are naturally gluten-free.
Absolutely. Make all components ahead and store separately. Assemble individual bowls right before serving. Put the dressing on the side and let everyone dress their own bowl. This is a great party dish because it can be made entirely ahead.
Wide rice noodles are flat rice-based noodles about 1/4 to 1/2 inch wide. They are similar to the noodles used in pad see ew. Find them at H Mart, Asian grocery stores, or in the Asian foods aisle at most grocery stores. They have more substance than thin rice vermicelli and hold up better in this bowl.
You can but the textures and flavors are specifically designed for a cold bowl. The contrast between cold noodles and the bold dressing is what makes this dish so refreshing and satisfying. If you want a warm version toss everything in a hot wok at the end.
Approximately 38 to 42 grams of protein per serving. High-protein and perfect for fueling athletes before or after practice.
You can but the homemade dressing is significantly better and takes 5 minutes to make. Store bought peanut sauce is usually too sweet and does not have the complexity of fresh garlic, fresh ginger, rice vinegar, and sriracha working together.
CLOSING
This Asian Sesame Chicken Noodle Bowl has become one of the most requested lunches and dinners in my house. The peanut sesame dressing is genuinely one of the best things I have ever made and once you taste it you will understand why I always make extra.
Make it tonight. Make extra dressing. Store the components separately so lunch tomorrow takes 5 minutes. Your family and your athletes will be obsessed.
If you loved this try my Beef & Broccoli over Rice bowls for another incredible Asian inspired bowl that is equally impressive and just as easy. And for a quick high-protein dinner my Easy Take-Out Style Chicken is better than any takeout you will ever order.
Please leave a star rating and a comment below if you make this. It helps other families find this recipe and genuinely means everything. Tag me on Instagram and TikTok @kayscleaneats because I want to see your bowls. 🥢
Get the Recipe:
Asian Sesame Chicken Noodle Bowl
Ingredients
For the chicken:
- 2.5 lbs boneless skinless chicken thighs
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp honey
- 1 tbsp vegetable oil for cooking
For the creamy peanut sesame dressing:
- 6 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp sesame oil
- 2 tbsp honey
- 2 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 3 tbsp peanut butter
- 1 to 2 tbsp sriracha to taste
- 3 tbsp fresh lime juice
For the bowl:
- 12 oz wide rice noodles cooked and cooled
- 2 English cucumbers, thinly sliced
- 3 cups shredded purple cabbage
- 3 large carrots, julienned or shredded
- 6 green onions, sliced
- 1 cup fresh cilantro
- ½ cup roasted peanuts, roughly chopped
- Lime wedges for serving
- Extra sriracha on the side
Equipment
Instructions
- Cook wide rice noodles according to package directions. Drain and rinse immediately under cold water. Toss with a drizzle of sesame oil. Refrigerate until ready to assemble.
- Whisk together all dressing ingredients until completely smooth. Taste and adjust seasoning. Set aside.
- Toss chicken thighs with soy sauce, sesame oil, garlic, ginger, and honey. Let sit 10 minutes. Cook in vegetable oil over medium-high heat 5 to 6 minutes per side until cooked through and caramelized. Rest 5 minutes then slice thin.
- Prep all vegetables. Slice cucumbers, shred cabbage, julienne carrots, and slice green onions.
- Cold rice noodles on the bottom of each bowl. Sliced chicken on top. Cucumber, cabbage, and carrots arranged around the bowl. Drizzle peanut sesame dressing generously over everything. Top with green onions, fresh cilantro, and chopped roasted peanuts. Serve with extra dressing and lime wedges.