Chicken Noodle Bowl
A steaming bowl of tender chicken, slurp-worthy noodles, and crisp vegetables in a savory ginger-sesame broth. This comforting one-bowl meal comes together in 30 minutes and hits all the right notes—warming, satisfying, and fresh. Perfect for weeknight dinners when you want something cozy but still bright and balanced.
For 4 servings
- prep · ~10 min
Slice the chicken and prep the vegetables.
1.Slice chicken breast into thin strips across the grain.2.Julienne carrot into thin matchsticks.3.Thinly slice red bell pepper.4.Halve baby bok choy lengthwise and rinse well.5.Mince garlic cloves and grate the ginger. - boil · ~6 min
Cook the noodles.
Bring a pot of water to a rolling boil. Cook egg noodles according to package directions until just tender. Drain and rinse briefly under cold water to stop cooking. Set aside.
TIPSlightly undercook the noodles by 1 minute—they'll finish cooking in the hot broth. - saute · ~8 min
Sear the chicken strips.
Heat vegetable oil in a large pot over medium-high heat. Add chicken strips in a single layer, season with salt and black pepper, and cook until golden and just cooked through, about 3 to 4 minutes per side. Transfer to a plate.
TIPDon't crowd the pot—cook in two batches if needed to get a good sear. - saute · ~4 min
Sauté the aromatics and vegetables.
1.Add garlic and ginger to the same pot and sauté until fragrant (30 seconds).2.Add carrot and bell pepper, stir-fry until slightly softened (2 minutes).3.Add bok choy halves, cut-side down, and cook until lightly charred (1 to 2 minutes). - simmer · ~5 min
Build the broth.
Pour in 4 cups of water and the soy sauce. Bring to a gentle simmer and let the flavors meld for 5 minutes. Stir in the rice vinegar just before assembling.
TIPLet the broth simmer gently—a rolling boil will make it cloudy. - assemble · ~2 min
Assemble the bowls.
1.Divide the cooked noodles among 4 large bowls.2.Top each bowl with seared chicken strips.3.Ladle the hot broth and vegetables over the noodles. - garnish · ~1 min
Finish with sesame oil and green onions.
Drizzle each bowl with sesame oil and scatter sliced green onions generously over the top. Serve immediately while hot.
TIPThe sesame oil is a finishing touch—add it off the heat to preserve its nutty aroma.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the chicken breast across the grain for tender, easy-to-chew strips in every bite.
- 2Julienne the carrot and slice the bell pepper thinly so they soften quickly without getting soggy.
- 3Char the bok choy cut-side down in the pot to add a smoky depth to the broth.
- 4Add the rice vinegar just before serving to keep its bright acidity from cooking off.
- 5Drizzle the sesame oil off the heat to preserve its nutty aroma and delicate flavor.
Adapt it for your goals.
Low-oil
Omit the sesame oil drizzle and use a nonstick pan for searing the chicken with half the vegetable oil. Ideal for anyone watching their fat intake.
high proteinHigh-protein
Swap the egg noodles for shirataki or zucchini noodles and add an extra 200g of chicken breast. Great for a low-carb, protein-packed meal.
vegetarianVegetarian
Replace chicken with firm tofu or tempeh, and use mushroom broth instead of water. A satisfying plant-based version that keeps the umami richness.
gluten freeGluten-free
Substitute egg noodles with rice noodles or gluten-free soba noodles, and use tamari instead of soy sauce. Perfect for gluten-sensitive diners.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides a high-quality, low-fat protein that supports muscle maintenance and repair.
Rich in Vitamin A
Carrots and bok choy are excellent sources of beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Antioxidant Boost from Bell Pepper
Red bell pepper is packed with vitamin C and various antioxidants that help combat oxidative stress.
Ginger for Digestion
Fresh ginger adds warmth and has natural anti-inflammatory properties that can aid digestion.
Frequently asked questions
Yes, boneless skinless chicken thighs work great—they're juicier and more forgiving if slightly overcooked. Adjust cooking time by about 1 minute per side.
