Easy Sriracha Chicken Noodle Bowls – One Dish Dinner Recipe

Sriracha chicken noodle bowls is an easy, healthy, one dish recipe perfect for weeknight meals that you can serve in individual bowls or one big pot.

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Ready for an easy meal that will have you licking the bowl – if you did that kind of thing, which I’m sure you don’t (I never do…) – and is a million times better than takeout?

Okay, maybe not a million – but it is better in a lot of ways:

• Is a lot less expensive.
• Takes less time than driving somewhere, ordering, and waiting.
• Full of amazing flavor.
• And tailored just to your liking.

Oh, cooking at home is great, isn’t it?

And there’s no reason to be stuck in a rut at home, either. Let’s break out of it by putting a little Thai spin on our chicken noodle soup, okay?

A little spice (from the much-loved sriracha sauce), a little lime, a little fish sauce…mmmm, let’s do this!

Sriracha Chicken Noodle Bowls

Ingredients

• boneless chicken thighs or breasts
• sriracha sauce
• honey
• rice noodles
• peanut or coconut oil
• onion 
• garlic 
• chicken stock
• soy sauce 
• Asian fish sauce
• carrots
• spinach
• cabbage 
• other vegetables: sweet peppers, snow peas, bok choy, etc. (basically anything in season that you have on hand)
• lime 
• cilantro or parsley

Supplies

With Asian dishes I like to julienne some of the vegetables. I used to use a mandoline slicer, but sometimes it’s a pain to get out and clean if you only want to cut up one thing, like the carrots for this recipe.

I discovered this fun vegetable cutter that you use like a peeler, but as you pull it across the vegetable, it cuts it into julienned shreds (shown in the photo above. I love it for soups like this, stir fries and salads.

You’ll also need:

• A baking sheet and silicone liner or parchment liner.
• 12-inch deep sided pan or stock pot. I have one of these 12-inch “everyday” pans that I love – it works for so many things and I use it multiple times a week.
• Cutting board and sharp knives (this is my go-to chef’s knife).

Directions

You start with a simple sauce to coat the chicken: sriracha and honey. I know, right?

Brush on the chicken and place it in the oven to bake into a lovely glaze while you make the rest of the dish.

Then you just do your thing prepping the vegetables, because we’re making this a one-dish dinner to make it that much simpler. While you’re prepping, the rice noodles are cooking.

Once the vegetables are ready, you cook them in a large pot with the stock and remaining ingredients (minus the garnishes). When that’s done, you’re ready to serve!

Two Ways to Serve

Layering the rice noodles in individual bowls with the vegetables and broth, and then topping it all with sliced chicken and garnishes is a picture-perfect way to serve this recipe – almost like you’re in a restaurant.

Add a few limes and a sprinkling of chopped cilantro or parsley and, bam! Your people will now be all “oooh,” and “ahhh” – and it will be our secret how easy it is!

Of course, you don’t have to plate it up in individual bowls – you can also serve it to a crowd in one big pot.

It’s still just as good- promise!

Is this really spicy – what is the spiciness level?

We actually found this to be less spicy than we like, which was surprising! Admittedly, we do like things spicier around here, so there’s that.

If you’re worried about the spice, I’d cut in in half – just 1 tablespoon in the glaze will only provide flavor and very little spice. The same for the 1 tablespoon in the broth/vegetable mixture.

Then if you want more next time (pretty sure there will be a next time!), go with the full amount.

This recipe has been updated – it was originally published in January of 2015.

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