You know I love noodles, and this ginger scallion chicken noodle bowl is filled with flavor, nutrients, and is so satisfying. It’s the second dinner in a series I did last year for “20 minutes of weekend prep to 20 minute weeknight dinners”. You can find the first dinner here with my ginger scallion chicken salad with charred potatoes.

I used the asha brand of noodles for that extra wavy texture, but feel free to use whatever asian noodles you have on hand. 

The ginger scallion sauce also makes enough portions for 4. Feel free to save the remaining sauce (if you have!) in the refrigerator for use another day.

The best parts about this recipe

• Combines bold East Asian flavors for a quick and easy weeknight dinner
• Uses easily accessible store-bought asian noodles
• You can pre-marinate the chicken a few days ahead to save time day-of

Ingredient Notes: 

Chicken Thighs: Opt for boneless, skinless chicken thighs for juicy and flavorful meat.

Ginger and Scallions: Fresh ginger and scallions are key to the dish’s vibrant flavor profile.

Noodles: Use your favorite Asian noodles such as Momofuku or Asha. These can be found in the international / asian section of most grocery stores these days!

Pickled Red Onions – if you’ve made my recipes before, it’s likely that you probably already have some pickled red onions in your fridge. It’s great to just make a big batch of these when you have 5 minutes, and have them ready whenever you want them.

I recently also found a brand of pickled red onions they sell in a jar at Whole Foods. It’s Jeff’s Garden Pickled Red Onions, and although they are on the sweeter side, I’m a fan! Would totally get some if I wasn’t in the mood for making homemade. This is in the pickle section of the grocery store, and I see that they are at select Sprouts stores as well.

Step by Step instructions

Step 1: If you haven’t yet marinated the chicken, do so. Prep the garlic, ginger, and scallions. Set aside 1/3 cup of aromatics for the sauce. Then, combine all ingredients in a mixing bowl, and let sit while you work on the other components.

Step 2: Prep the vegetables – thinly slice the bell pepper and cucumbers.

Step 3: Bring a pot of water up to a boil and cook the noodles according to package directions. Drain and rinse in cool water and set aside.

Step 4: Heat a large saute pan on medium high heat and add a tablespoon of oil. Add 1-2 pieces of chicken to the pan, and the sliced bell pepper on the other side of the pan. Cook the bell peppers for 4-5 minutes, then season with kosher salt and black pepper. Cook the chicken for about 10 minutes, or until the chicken is cooked through. Dice the chicken into bite sized pieces.

Step 5: Use that same pan you used to cook the chicken and bell pepper to heat up the neutral oil. Prepare the aromatics in a heat proof container or bowl. Once the oil is hot (after 2 minutes on high heat), pour this over the aromatics. Add the soy sauce and rice vinegar to this mixture and give everything a stir.

Step 6: Assemble the noodle bowl by making a base of the noodles. Add some of the diced chicken, sautéed bell pepper, cucumbers, cilantro, and pickled red onions if using. Top with a few spoonfuls of the sauce and give everything a mix. Taste, add more sauce as desired, and serve immediately.

Recipe & Cooking tips

• Tip 1 – Marinate the chicken thighs for extra flavor. You can marinate them for as little as 15 minutes or up to 3 days if you’re looking to make this the weekend before.
• Tip 2 – Use a meat thermometer to ensure the chicken thighs are cooked through. They should reach an internal temperature of 165°F.

Storage and Reheating

• Storage: Store any leftover noodle bowl components separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken and noodles in the microwave or on the stovetop until heated through. Assemble the noodle bowl just before serving for the best taste and texture.

Substitutions

Substitutions:

• Chicken Thighs: Replace chicken with tofu or tempeh for a vegetarian-friendly version. You could also use thinly sliced pork tenderloin.
• Spice it Up: Add a drizzle of chili oil for extra flavor and spice.

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