Skip to content



  • 1 1/2 pounds boneless chicken breasts or thighs, sliced thin
  • kosher salt
  • black pepper
  • 2 Tablespoons avocado oil
  • 3/4 pound asian noodles
  • 1/2 green cabbage, sliced thin
  • 1/2 red cabbage sliced thin
  • 1/2 to 1 Cup shredded carrots
  • 1/2 Cup toasted almonds, plus more for garnish
  • 2 Tablespoons sesame seeds, plus more for garnish
  • 1 Tablespoon fresh cilantro, chopped for garnish
  • 4 Tablespoons ponzu sauce
  • 5 Tablespoons rice wine vinegar
  • 3 Tablespoons light olive oil
  • 3 Tablespoons sesame oil, plus more for drizzling
  • 1 clove garlic, minced
  • 3 Tablespoons orange blossom honey
  • 1 1/2 teaspoons dijon mustard
  • 1 1/2 teaspoons creamy cashew butter
  • pinch of crushed red pepper flakes, optional

*This post may contain affiliate links. See my privacy statement for details.

If you had a chance to check out my recipe for Crunchy Asian Chicken Salad, then you will understand why I created this recipe for an Asian Noodle Bowl. Simply, I did not want to waste the leftover ingredients. Also, since my Hubby is on keto, and I am not, I desperately NEED pasta! So, I paired all of the ingredients with Asian noodles to create one fabulous noodle bowl. By all means, if you want to make this vegetarian, leave out the chicken. Additionally, you can substitute the chicken with your favorite protein. Shrimp, salmon, or even pork will all work beautifully! Dinner done in under thirty minutes.

Since I am not much of a fan of chicken thighs, I always use boneless chicken breasts. Use thighs, if you so desire. For the dressing, ponzu sauce can be substituted with soy sauce, or coconut liquid aminos. The Asian noodles I used were very similar to thin spaghetti. Feel free to use any Asian noodle you wish. I found a big bag of these noodles at my local Asian market. For a spicier noodle recipe, check out my Hot Chili Oil Noodles.

Check out this short video I created on TikTok making this lovely, Asian Noodle Bowl. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

a blue flowered bowl of asian noodles


Prep all of the ingredients. Thinly slice the chicken. Shred (thinly) the cabbages and carrots. Toast the almonds. Boil the water for the noodles.

Heat up two tablespoons of avocado oil to medium-high in a wok, or cast iron pan. Add the sliced chicken. Season with a touch of kosher salt and black pepper. Allow to cook thoroughly and brown up just a touch. Remove from pan. Cook the noodles to al dente. Most Asian noodles only require about four to five minutes. Although I do not normally do this, drain and rinse the pasta. Asian noodles tend to be quite starchy.

Drop another tablespoon of avocado oil into the same pan you used for the chicken. Toss in the green cabbage, red cabbage and carrots. Allow to cook until tender, and slightly browned. Add the chicken back to the pan, along with the cooked noodles. Throw in the toasted almonds and sesame seeds. Pour in the sauce. Toss to coat. Cook for an additional three to four minutes to heat everything through. This will also allow the sauce to thicken up.

Serve this Asian Noodle Bowl is big bowls. Garnish with a touch more sesame seeds, toasted almonds and fresh chopped cilantro. Drizzle on sesame oil. ENJOY! Although quite light, this dish is very hearty. Does that even make sense? You will know what I mean once you taste it. This recipe will easily feed four people. Leftovers will last in the fridge up to three days.


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!

More to Plate...

A long, rectangular piece of grilled flatbread sitting on top of a wooden cutting board topped with fresh mozzarella, sliced heirloom tomatoes, arugula and prosciutto.

Grilled Heirloom Tomato Flatbread

Imagine biting into a crispy, grilled flatbread topped with juicy heirloom tomatoes, fresh mozzarella, peppery arugula and savory prosciutto. The combination of

No comment yet, add your voice below!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.