Sweet and spicy Honey Sriracha Chicken Noodle Bowls smothered in the most delectable sauce that will have you wishing for more long after the last slupercilious bite.
These Honey Sriracha Chicken Noodle Bowls are the ideal quick and easy weeknight dinner. You can prep all your ingredients ahead of time for a meal that comes together in a flash. For this easy Honey Sriracha Chicken Recipe I’ve used bell peppers, celery, carrots and cabbage for thee veggies but feel free to use whatever veggies you have on hand.
Asian Noodle Bowl Recipe
Asian Noodles, oh how I love thee. Let me count the ways:
- Chicken Pad Thai
- Korean Spicy Noodles
- Vietnamese Noodles
- Beef and Broccoli Noodles
- Sesame Noodles
- Thai Pumpkin Noodles
Clearly I have a problem. A tantalizing, sweet heat, sweet fire, sweet Sriracha problem. I hope you share in my sweet and spicy obsession but even if you can’t handle heat (I love you Mom), you can always customize the level of spice in every recipe – including these Honey Sriracha Chicken Noodle Bowls! I made and photographed these Asian Noodle Bowls weeks ago and after prepping this post the other night, I couldn’t get them out of my mind. I had to make them again. Had to. And I’m so glad I did.
But Patrick might have been more elated for the spontaneous Honey Sriracha Chicken Noodle Bowls.
As he was stuffing his face, he emphatically proclaimed, “The sauce is perfect.”
As he continued to oooh and ahhhh, he said I should implore you all to make these, or more accurately, “Tell them they have to make these. You can’t let this get lost in the shuffle. Seriously…”
Isn’t he cute? He is so concerned that you might miss out on serious deliciousness if you don’t make these Noodle Bowls.
And he would be right.
Spicy Noodle Bowl Ingredients
This Honey Sriracha Sauce is truly is one of my favorites. It’s based off my Mongolian Beef but instead of Asian Sweet Chili Sauce, I have combined honey and Sriracha for sweet heat along with soy sauce, ginger, garlic, and splashes of hoisin (like Asian barbecue sauce) and mirin (Japanese sweet cooking rice wine).
If you aren’t familiar with hoisin and mirin (they can be found in the Asian section of your grocery store), they add that extra something-something that elevates this sauce to restaurant quality, obsessive worthy, “you have to make this” quality.
What is in Honey Sriracha Sauce?
- honey: I wouldn’t change the amount of honey but instead customize the heat with the Sriracha
- Sriracha: Sriracha is an Asian hot chili sauce. You can add more or less to completely customize the heat level. You can also add more Sriracha to individual chicken bowls.
- soy sauce: take to use low sodium soy sauce.
- freshly grated ginger: you can substitute a heaping ½ teaspoon powdered ginger.
- garlic cloves: you can substitute 1 teaspoon garlic powder.
- lemon juice: is necessary acidity to brighten and balance the Honey Sriracha Sauce
- sweet Japanese rice wine: rice wine is NOT rice vinegar- DO NOT switch them out. Rice wine adds a sweetness and depth of flavor. Rice vinegar, on the other hand will add an acidic flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.
- hoisin sauce: is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle. Only use Lee Kum Kee or Kikkoman because not all hoisin sauces are created equal.
For the rest of the recipe, all you need is chicken, your noodles of choice, some stir-fry veggies, and green onions for garnish. Easy!
What Are the Best Noodles for a Stir-Fry?
I recommend using soba noodles or thin spaghetti for this recipe. Soba noodles would be more authentic, but I know not all grocery stores carry them.
How to Make Honey Sriracha Chicken Noodle Bowls
Step 1: In a medium bowl, whisk together the Honey Sriracha Sauce ingredients. Add ¼ cup of this prepared Sauce to a large freezer bag along with chicken and let marinate for 30 minutes (time permitting) or just while you prep your vegetables. You can also do this step the night before and let chicken marinate in the refrigerator until ready to cook.
Step 2: Heat 1 tablespoon sesame oil (may sub olive/coconut oil) over high heat in a large skillet. Drain excess marinade from chicken and add chicken to skillet. Saute just until no longer pink on the outside (chicken will finish cooking in the sauce). Add vegetables and saute 2 minutes.
Step 3: Whisk Sauce to recombine and add to chicken/vegetables. Simmer until thickened and vegetables are crisp-tender, stirring occasionally.
Step 4: Add noodles and stir until evenly combined. Taste and add additional Sriracha for more heat, more brown sugar for sweeter.
Step 5: Garnish with green onions.
Honey Sriracha Chicken Noodle Bowls. How do I love thee? Please make these and find out! For Patrick. For me. For your family. For YOU!
Tips for Making This Asian Noodle Stir-Fry
- If you don’t like heat, use 1 teaspoon or less sriracha and only ¼ cup honey.
- Both mirin and hoisin can be found in the Asian section of any grocery store.
- You can use either soba noodles or thin spaghetti noodles in this recipe.
Recipe Variations to Try
- Customize heat. You can customize the heat of this chicken stir fry with noodles by adding more or less sriracha.
- Get creative! We love enjoying the sauce and veggies as spicy noodle bowls, but this would also be a good base recipe to serve over rice.
- Make it veggie. Don’t eat meat? Omit the chicken or use firm tofu in its place!
Can I Prep These Noodle Bowls in Advance?
This Asian noodle stir fry is best enjoyed right away, but you can prep the individual components ahead of time.
- Chicken: chop into bite-sized pieces and store in the fridge for up to 2 days.
- Honey sriracha sauce: whisk together the ingredients and store in an airtight container in the fridge for up to 2 days.
- Veggies: chop and store in separate containers for up to 2 days.
How to Store Leftover Noodle Bowls
If you have leftovers of these spicy noodle bowls, I recommend storing them in an airtight container in the fridge. They should last up to 3 days, but note that the noodles will soften over time.
How to Reheat Asian Noodle Stir-Fry
Because this dish is made with noodles, it’s best reheated in a skillet over medium heat.
Can I Freeze Noodle Bowls?
Nope! Noodles don’t freeze well once they’re drenched in honey sriracha sauce.
What to Serve with Spicy Noodle Bowls
- Salad. Wedge Salad with Blue Cheese Ranch, Corn Salad, Cucumber Tomato Salad, Strawberry Broccoli Salad, Green Bean Salad. Strawberry Salad, or Beet Salad.
- Fruit. Add a side of simple fruit such as pineapple or mangos. Or try Caramelized Grilled Pineapple, Pina Colada Fruit Salad, Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette or Tropical Fruit Salad.
- Veggies: Roasted, steamed, or stir-fried veggies are fantastic. Some of my favorites include Grilled Corn on the Cob, Baked Asparagus, Roasted Broccoli, Roasted Cauliflower, Sautéed Lemon Brussels Sprouts,Roasted Brussels Sprouts or Roasted Butternut Squash.
Looking for More Asian Dinner Recipes?
- Secret Ingredient Beef and Broccoli
- Mongolian Chicken
- General Tso’s Chicken
- Sweet and Sour Chicken
- Kung Pao Shrimp
WANT TO TRY THESE HONEY SRIRACHA CHICKEN NOODLES?
Pin them to your ASIAN, DINNER or CHICKEN Board to SAVE for later!
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Tools Used in This Recipe
Honey Sriracha Chicken Noodle Bowls
- 1 pound chicken breasts chopped into bite size pieces
- 9.5 oz. soba noodles or thin spaghetti cooked al dente
- 2 green onions, chopped
Honey Sriracha Sauce
- 1/3 cup honey
- 1 1/2 teaspoons Sriracha/Asian hot chili sauce, more or less to taste*
- 1/2 cup reduced sodium soy sauce
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 teaspoons freshly grated ginger
- 2-3 garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons sweet Japanese rice wine or dry sherry**
- 1 tablespoon quality hoisin sauce (like Lee Kum Kee or Kikkoman)**
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons cornstarch
Stir Fry Vegetables (or use your favorites)
- 1 red bell pepper, chopped
- 2 cups Chinese napa cabbage
- 1 carrot cut into thin matchsticks or sliced thin
- 3 stalks celery, chopped
- In a medium bowl, whisk together the Honey Sriracha Sauce ingredients. Add ¼ cup of this prepared Sauce to a large freezer bag along with chicken and let marinate for 30 minutes (time permitting) or just while you prep your vegetables. You can also do this step the night before and let chicken marinate in the refrigerator until ready to cook.
- Heat 1 tablespoon sesame oil (may sub olive/coconut oil) over high heat in a large skillet. Drain excess marinade from chicken and add chicken to skillet. Saute just until no longer pink on the outside (chicken will finish cooking in the sauce). Add vegetables and saute 2 minutes.
- Whisk Sauce to recombine and add to chicken/vegetables. Simmer until thickened and vegetables are crisp-tender, stirring occasionally. Add noodles and stir until evenly combined. Taste and add additional Sriracha for more heat, more brown sugar for sweeter.
- Garnish with green onions.
**Both mirin and hoisin can be found in the Asian section of any grocery store.
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