Asian Noodle Bowls Recipe


Noodles (12 oz)

  • soba noodles, rice noodles, or egg noodles

Protein (optional, choose one)

  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • ½ lb shrimp, peeled and deveined, cooked
  • ½ lb tofu, cubed and pan-fried


  • 2 cups shredded carrots
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • ½ cup sugar snap peas


  • ¼ cup low-sodium soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha (or chili garlic sauce)
  • 1 lime, juiced
  • 1 tbsp grated ginger
  • 1 clove garlic, minced
  • 2 tbsp creamy peanut butter

Toppings (optional)

  • Chopped green onions
  • Cilantro
  • Sesame seeds
  • Crushed peanuts


1. Cook the noodles: Follow the package instructions for cooking your chosen noodles. Drain and rinse under cold water to stop them from sticking together.

2. Prepare the vegetables: Wash and chop the vegetables according to your preference. You can blanch them in boiling water for a few minutes to soften them slightly, or stir-fry them in a pan with a little oil until crisp-tender.

3. Cook the protein (optional): If you are using chicken or shrimp, cook them in a separate pan with a little oil until browned and cooked through. Tofu can be pan-fried in cubes until golden brown on all sides.

4. Make the sauce: Whisk together all the sauce ingredients in a bowl until smooth. You can adjust the amount of sriracha or chili garlic sauce depending on your desired spice level.

5. Assemble the bowls: Divide the cooked noodles among bowls. Top with vegetables, protein (if using), and drizzle with the peanut sauce.

6. Garnish and serve: Sprinkle with your favorite toppings like chopped green onions, cilantro, sesame seeds, or crushed peanuts. Enjoy!


  • Feel free to add other vegetables to your bowl, such as shredded cabbage, bean sprouts, or sliced mushrooms.
  • For a vegetarian option, omit the protein and add extra tofu or black beans.
  • If you don’t have creamy peanut butter, you can use regular peanut butter thinned out with a little soy sauce or water.
  • The sauce can be made ahead of time and stored in the refrigerator for up to a week.
  • This recipe is easily doubled or tripled to feed a crowd.


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