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
- boneless chicken thighs or breasts
- sriracha sauce
- rice noodles
- peanut or coconut oil
- chicken stock
- soy sauce
- Asian fish sauce
- other vegetables: sweet peppers, snow peas, bok choy, etc. (basically anything in season that you have on hand)
- cilantro or parsley
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:
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.
Sriracha Chicken Noodle Bowls
A healthy, easy Thai flavored one-dish meal to serve individually or in one big pot perfect for weeknight dinners.
Yield: 6 servings
- 1 ½ pounds boneless chicken thighs or breasts*
- 4 tablespoons sriracha sauce divided
- 1 tablespoon honey
- 1/2 pound rice noodles
- 1 tablespoon peanut or coconut oil
- 1 onion, halved and sliced into slivers
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1/4 cups soy sauce (or liquid amino if avoiding soy)
- 1 tablespoon fish sauce
- 3 carrots, peeled & julienned (or thinly sliced)
- 10 ounces spinach (if frozen, thaw first)
- 1/2 small head cabbage, shredded
- other vegetables as desired – see note**
- Salt to taste (especially if using homemade, unsalted stock)
- 1 lime, cut in wedges for serving
- cilantro, parsley, or chives, chopped (optional)
Heat oven to 375 degrees. Line a baking sheet with parchment, foil, or silicone and set the chicken pieces on the pan (you can bake from frozen, if needed, simply add 10-15 minutes to the baking time) OR use precooked chicken to save time – see note.*
Mix 2 tablespoons of sriracha with the honey in a small bowl and brush on the chicken, coating the pieces evenly.
Bake chicken for 25-30 minutes. Optional: in last 5 minutes, drain any accumulated juices and broil the tops to brown.
Meanwhile, cook rice noodles according to package directions (usually boil for about 5 minutes until just done), drain and set aside.
In a large, deep sided fry pan or stockpot, heat oil over medium-high heat; add onion and garlic and stir-fry for a minute or two.
Add chicken stock, soy sauce, fish sauce, remaining 2 tablespoons of sriracha, and all the vegetables you’ve prepared to the pot. Cover, bring to a boil, then reduce heat to medium and cook until vegetables are tender to taste, about 5-7 minutes.
When chicken is done, remove to a cutting board and cut each piece into slices.
Rinse noodles, if needed, with warm water to separate and then divide between 4 bowls. Ladle equal amounts of broth and vegetables over noodles and top with sliced chicken (see note for alternative serving suggestion***).
Serve with lime wedges and garnish with choice of chopped herbs.
Calories: 538kcal | Carbohydrates: 53g | Protein: 28g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 1463mg | Potassium: 987mg | Fiber: 5g | Sugar: 11g | Vitamin A: 9703IU | Vitamin C: 55mg | Calcium: 120mg | Iron: 3mg
This recipe has been updated – it was originally published in January of 2015.
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