Spicy Asian Chicken Noodle Bowl
This Spicy Asian Chicken Noodle Bowl is the epitome of comfort food, combining tender chicken thighs, fresh vegetables, and a rich, aromatic broth infused with the bold flavors of chili and ginger. Perfect for a cozy family dinner or meal prep, this one-dish wonder brings both heat and heartiness. Feel free to customize the level of spice, substitute different noodles, or swap in basil for cilantro if you want a twist. Don't forget that zesty lime juice—it adds a refreshing brightness that elevates every bite. Enjoy this flavorful bowl of goodness, adapted with care from a beloved Food and Wine cookbook, and savor the simplicity of a complete meal in one bowl.
6
Servings
533
Calories
17
Ingredients
Ingredients
Oil
1 tablespoon (N/A)
Sesame oil
1 tablespoon (N/A)
Onion, chopped
1 (N/A)
Celery ribs, sliced
2 (1/4 inch)
Garlic cloves, minced
4 (N/A)
Fresh ginger, minced
1 tablespoon (N/A)
Chili powder
2 tablespoons (N/A)
Red pepper flakes
1/8 teaspoon (Add more for extra heat)
Chicken broth
1 1/2 quarts (N/A)
Crushed tomatoes
1 cup (From a can)
Boneless skinless chicken thighs, cut into bite-sized pieces
1 1/2 lbs (N/A)
Fish sauce
3 tablespoons (N/A)
Cilantro leaf, chopped
1/2 cup (N/A)
Spaghettini or rice noodles
3/4 lb (N/A)
Bok choy, sliced
1/2 lb (1/4 inch)
Lime juice
1/2 lime (Freshly squeezed)
Fresh cilantro, chopped
1/4 cup (For garnish)
Instructions
1
In a large pot, heat both oils over medium heat until shimmering.
2
Add the chopped onion, sliced celery, minced garlic, minced ginger, chili powder, and red pepper flakes. Reduce heat to medium-low and sauté for about 5 minutes, stirring periodically, until the vegetables are softened.
3
Pour in the chicken broth and crushed tomatoes. Add the chicken pieces and fish sauce. Stir in 1/2 cup of chopped cilantro. Bring the mixture to a gentle simmer, cover the pot, and let it cook for 30 minutes.
4
While the soup simmers, bring a separate large pot of water to a boil. Add the spaghettini (or rice noodles) and cook according to package directions until al dente. Drain and set aside.
5
After the soup has simmered, stir in the cooked noodles, sliced bok choy, and freshly squeezed lime juice. Let it cook for an additional 5 minutes until the bok choy is tender.
6
Ladle the soup into bowls, garnish with the remaining 1/4 cup of chopped cilantro, and serve immediately.
Nutrition Information
62g
Carbs
35g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is a Spicy Asian Chicken Noodle Bowl?
It is a comforting one-dish meal featuring tender chicken thighs, vegetables, and an aromatic broth flavored with ginger and chili.
What type of chicken is best for this recipe?
The recipe calls for 1.5 lbs of boneless skinless chicken thighs cut into bite-sized pieces.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What noodles are recommended for this bowl?
You can use either 3/4 lb of spaghettini or rice noodles.
How many calories are in one serving?
Each serving of this Spicy Asian Chicken Noodle Bowl contains 533 calories.
Is this recipe spicy?
Yes, it contains 2 tablespoons of chili powder and 1/8 teaspoon of red pepper flakes, which can be adjusted for extra heat.
What vegetables are included in the noodle bowl?
The bowl includes chopped onion, sliced celery ribs, and 1/2 lb of sliced bok choy.
Can I substitute the cilantro?
Yes, you can swap the cilantro for fresh basil if you prefer a different flavor profile.
What provides the aromatic base for the broth?
The base is created by sautéing onion, celery, minced garlic, and fresh ginger in a mix of regular and sesame oils.
How much protein is in each serving?
There are 35 grams of protein per serving.
Are the noodles cooked directly in the soup?
No, the noodles should be cooked in a separate pot of boiling water until al dente and then added to the soup at the end.
How long does the soup need to simmer?
The chicken and broth mixture should simmer for 30 minutes, followed by an additional 5 minutes once the noodles and bok choy are added.
What kind of oil is used for sautéing?
The recipe uses 1 tablespoon of standard oil and 1 tablespoon of sesame oil.
What liquid base is used for the soup?
The liquid base consists of 1 1/2 quarts of chicken broth and 1 cup of crushed canned tomatoes.
Does this recipe contain fish sauce?
Yes, 3 tablespoons of fish sauce are used to add depth of flavor and saltiness.
How much bok choy is needed?
You will need 1/2 lb of bok choy, sliced into 1/4 inch pieces.
What is the carbohydrate content per serving?
Each serving contains 62 grams of carbohydrates.
What is used for the final garnish?
The bowl is garnished with 1/4 cup of fresh chopped cilantro.
Why is lime juice added at the end?
Fresh lime juice adds a refreshing brightness that balances the heat and richness of the broth.
Is there fiber in this meal?
Yes, there are 2 grams of fiber per serving.
Can this be used for meal prep?
Yes, this dish is perfect for meal prep as it is a complete meal in one bowl.
How many cloves of garlic are required?
The recipe calls for 4 minced garlic cloves.
How much fresh ginger is used?
The recipe requires 1 tablespoon of minced fresh ginger.
What category of meal does this fall into?
It is categorized as a One Dish Meal and a Soup.
Can I use more red pepper flakes?
Yes, the recipe notes you can add more than 1/8 teaspoon if you desire extra heat.
How much cilantro goes into the broth while cooking?
1/2 cup of chopped cilantro is stirred into the broth before the initial 30-minute simmer.
How do I prepare the celery?
The 2 celery ribs should be sliced into 1/4 inch pieces.
What is the source of this recipe?
It was adapted from a Food and Wine cookbook.
Should the aromatics be sautéed on high heat?
No, they should be sautéed over medium-low heat for about 5 minutes until softened.
What size should the chicken pieces be?
The chicken thighs should be cut into bite-sized pieces.