Crunchy Noodle Bowl with Chicken
This Crunchy Noodle Bowl with Chicken is perfect dinner when you are craving something fresh and delicious.
A Note From Teri on the Crunchy Noodle Bowl with Chicken
Last year, when my son Patrick was in Chicago, we improvised a Crunchy Noodle Bowl… a vegan noodle dish using tofu as the protein. The sauce was incredible! But no matter how I tried, I couldn’t recreate it. After a few months of trying (and failing), we shelved it. The sauce felt inconsistent, and the right noodle proved elusive. It just didn’t feel meant to be.

A few months later, we were combing through old videos for Instagram reels and Substack inspiration when that noodle dish popped up again. It looked so good that we couldn’t help but try again. We recreated the sauce multiple times, but it kept coming out differently. Enter my dear friend Fernanda, a true food muse. She inspires me endlessly, and we love to talk food. I shared the dish with her, she took it over, and she brought it across the finish line. When we collaborate, it’s like we share the same culinary brain. Having her guide this dish to completion was nothing short of magical.
Ingredients and Variations
Dressing:
- Light olive oil – be sure to use light olive oil because it has a very neutral flavor
- Coconut aminos
- Rice vinegar
- Sriracha
- Almond butter
- Lime juice
- Honey
- Toasted sesame oil
- Garlic clove
Chicken:
- Garlic cloves, pressed or grated
- Lemon
- Cracked black pepper
- Five spice powder
- Red pepper flakes
- Extra virgin olive oil
- Lemon juice
- Kosher salt
- Skinless boneless chicken thighs – we opted for chicken thighs, but steak, shrimp or tofu would all be delicious
Noodle Salad:
- Udon, rice noodles, or spaghetti
- Matchstick carrots
- Green onions
- Chives
- Basil
- Parsley
- Mint
- Chili crisp
- Lime
- Peanuts – you can use any nut you prefer, like almond or cashew
Feel free to substitute whatever vegetables you prefer. The best part about this noodle bowl is that it is totally customizable.
How to Make This Crunchy Noodle Bowl with Chicken

Step One: Make the Dressing
Combine light olive oil, coconut aminos, rice vinegar, sriracha, almond butter, lime juice, honey, sesame oil, and garlic in a small blender and blend until everything is emulsified. Store in a small jar and set aside. You can make the dressing the same day you’re using it or the day before.

Step Two: Make the Chicken
Add the garlic, lemon zest, black pepper, five spice, and red pepper flakes to a small bowl and stir. Whisk in olive oil until well combined. Add the lemon juice and give it a quick stir. Place the chicken in a large container and season evenly with the salt. Pour half the marinade over the chicken, flip the thighs,
then pour in the remaining marinade. Marinate chicken for a few minutes but no longer than a half hour.
Heat olive oil in a large saute pan over medium-high heat. Scrape some of the marinade off of the chicken thighs before placing in the hot pan. Cook for 5 minutes on the first side, until brown. Flip and
cook for another 5 minutes. Remove the chicken to a plate and set aside. If you are cooking the chicken in batches, wipe the pan, add a little extra olive oil, and repeat with the remaining chicken. Let the chicken rest for a few minutes then cut the thighs into thin, long strips then cut the strips in half. Set aside.

Step Three: Cook Noodles and Assemble Salad
Bring a large pot of water to a boil and cook the noodles according to package directions. Drain and rise the noodles.
Place the noodles in a large bowl, drizzle with neutral oil, and add the chicken pieces, carrots, green onions, chives, mint, basil, parsley, and drizzle chili crisp over everything. Squeeze half a lime over top and toss until well-combined. Top with nuts, serve, and enjoy!
Try These Other Recipes with Noodles
- Spicy Weeknight Noodles with Salami & Basil
- Whole30 Beef & Noodle Soup
- Coconut Curry Chicken Soup
- Whole30 Turkey Noodle Soup
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Print
Crunchy Noodle Bowl with Chicken
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
Description
This Crunchy Noodle Bowl with Chicken is the perfect dinner!
Ingredients
For the Dressing:
- 6 tablespoons light olive oil
- 4 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 ½ tablespoons sriracha
- 1 tablespoon almond butter
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 garlic clove, pressed or grated
For the Chicken:
- 2 garlic cloves, pressed or grated
- Zest of 1 lemon
- ½ teaspoon cracked black pepper
- ½ teaspoon five spice powder
- ¼ teaspoon red pepper flakes
- ¼ cup and 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 teaspoon Kosher salt
- 5-6 skinless boneless chicken thighs
- 2 tablespoons olive oil, plus more if needed
For the Noodle Salad:
- 1 package udon, rice noodles, or spaghetti
- 1 cup julienned or matchstick carrots
- 2/3 cup sliced green onions
- ¼ cup finely chopped chives
- ¼ cup ribboned basil
- ¼ cup chopped parsley
- ¼ cup chopped mint
- 1-2 tablespoons chili crisp
- 1 lime, halved
- 1/3 cup roughly chopped peanuts, or preferred nut like almond or cashew
Instructions
- Make dressing. Combine light olive oil, coconut aminos, rice vinegar, sriracha, almond butter, lime juice, honey, sesame oil, and garlic in a small blender and blend until emulsified. Store in a small jar and set aside. You can make the dressing the same day you’re using it or the day before.
- Marinate the chicken. Add the garlic, lemon zest, black pepper, five spice, and red pepper flakes to a small bowl and stir. Whisk in olive oil until well combined. Add the lemon juice and give it a quick stir. Place the chicken in a large container and season evenly with the salt. Pour half the marinade over the chicken, flip the thighs, then pour in the remaining marinade. Marinate chicken for a few minutes but no longer than a half hour.
- Cook the chicken. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Scrape some of the marinade off the chicken thighs before placing in the hot pan. Cook for 5 minutes on the first side, until brown. Flip and cook for another 5 minutes until chicken reaches an internal temperature of 165F and is brown on both sides. Remove the chicken to a plate and set aside. If you are cooking the chicken in batches, wipe the pan, add a little extra olive oil, and repeat with the remaining chicken. Let the chicken rest for a few minutes then cut the thighs into long, thin strips then cut the strips in half. Set aside.
- Cook the noodles. Bring a large pot of water to a boil and cook the noodles according to package directions. Drain and rinse the noodles.
- Assemble the noodle salad. Place the noodles in a large bowl, drizzle with neutral oil, and add the chicken pieces, carrots, green onions, chives, mint, basil, and parsley, then drizzle chili crisp over everything. Squeeze half a lime over the top and toss until well combined. Top with nuts, serve, and enjoy!
Notes
You can make this with a rotisserie chicken or make it with different nuts.
Nutrition
- Serving Size: 1 bowl`
- Calories: 489
- Sugar: 6.6 g
- Sodium: 655.8 mg
- Fat: 29.8 g
- Carbohydrates: 28.5 g
- Protein: 30.1 g
- Cholesterol: 116.7 mg
This Crunchy Noodle Bowl with Chicken looks delicious! Love the mix of tender chicken, fresh veggies, and the spicy, creamy dressing—plus the crunchy peanuts add the perfect touch.
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