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 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
Honey Sriracha Chicken
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 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.
Might have.
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.
Honey Sriracha Sauce
This Honey Sriracha Sauce is truly is one of my favorites. Its 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 1/2 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.
How to Make Honey Sriracha Chicken Noodle Bowls
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!
Looking for more Asian recipes?
- Secret Ingredient Beef and Broccoli
- Mongolian Chicken
- Potstitckers
- 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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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
- 1 pound chicken breasts chopped into bite size pieces
- 9.5 oz. soba noodles or thin spaghetti cooked al dente
- 2 green onions, chopped
- 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
- 1 red bell pepper, chopped
- 2 cups Chinese napa cabbage
- 1 carrot cut into thin matchsticks or sliced thin
- 3 stalks celery, chopped
Ingredients
Honey Sriracha Sauce
Stir Fry Vegetables (or use your favorites)
| Rate this recipe! |
- In a medium bowl, whisk together the Honey Sriracha Sauce ingredients. Add 1/4 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.
*If you don't like heat, use 1 teaspoon or less sriracha and only 1/4 cup honey.
**Both mirin and hoisin can be found in the Asian section of any grocery store.
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Jennie says
I would love to try this, but I don’t use alcohol in my cooking. Do you have a recommendation of a sub for mirin? Thanks!
Jen says
Hi Jennie! I have never tried a subtstitute but I found this one online: Use 1 tablespoon rice vinegar and a 1/2 teaspoon of granulated sugar for every 1 tablespoon of mirin so for this recipe that would been 2 tablespoons rice vinegar and 1 teaspoon granulated sugar. Because I have not tried this substitutuion myself, I cannot be positive it will taste exactly the same, but it should be close. Enjoy!
Jennie says
Thank you so much for taking the time to look this up and reply. I appreciate it 🙂
Jen says
You are so welcome!!
Melissa says
I cannot wait to try this! I usually just substitute rice vinegar (which is sweetened anyway) for mirin when I am cooking Asiany things 🙂 I love your recipes and totally hope one day you make a cookbook. I would totally buy it.
Jen says
You are the sweetest! Thanks Melissa!
Kelly says
Rainy chilly day here in Ontario Canada. Honey Siracha chicken was just the thing. Can’t tell you how much we enjoyed this. Thanks so much for posting.
Jen says
YAY! You are so welcome! Thank YOU so much for letting me know how much you enjoyed these bowls! I hope you find more recipes to love here!
Debbie says
Made this for dinner last night and it was so yummy! Thank you for the delicious recipe!
Jen says
You are so welcome Debbie, so happy you liked it!!
Valerie Turner says
Hi –
I’m planning on making tonight….looks so good! They were out of Napa Cabbage at the store. Can I substitute With Bok Choy?
Thanks!
Jen says
Hi Valerie, I think bok choy would work great! Enjoy!
Tanya says
Ok, before I delve into your yummy looking recipes, I need to know, Are your recipes more… tuned to the caloric intake needs of one with pancreatic insufficiency or are the things you share OK to be part of a (trying to lose weight) non-CFer parents’ diet too (aka will us mere, calorie/fat sensitive mortals turn into oompaloompas if we eat it).
I found your blog by searching for food for myself and just happened to notice on the side bar that you, like my youngest, have CF. 🙂
Jen says
Great question Tanya and a huge hug to a CF mom – You are an angel on this earth! I consider my blog “smart healthy” so not specifically a diet blog but I try not to cook with very much heavy cream or a lot of butter but to create more lightened recipes (but I consider desserts an exception to this rule :). You can definitely add calories for your youngest but the recipes are geared for “sensitive mortals” 🙂 I hope you have fun exploring!
Dee says
Delicious! I made it for 3 kids and a picky husband and didn’t change a thing.
Great dish! !
Jen says
Awesome Dee! I am thrilled everyone loved it so much, thank you!!!
Melissa says
I have made this 4 times for my family in the last couple months.. they LOVE it! I not only have two young sons who are super picky eaters but one has Celiac disease so we just use GF spaghetti from Barilla as our noodles and GF versions of everything else and voila.. total taste sensation. Thanks for sharing this!
Jen says
That is awesome Melissa, I LOVE hearing this is such a hit at your house and I’m so glad you are able to make it gluten free – yay! Thank you so much! I hope you find more recipes to love here that work for your whole family!
Susan says
tried it today. OMG. AmAzinG.
I used it to sweep my veggie drawer. Used a little of everything that was left over: cabbage, bell pepper, carrots, celery, scallions, onions, kale stems, and 1/2 pound diced chicken thighs. I had about 15 pounds of egg noodles that I got free with coupons, so used those. Not counting the leftover veggies (which cost would be minimal anyway), the whole thing cost me about 45 cents (the price of the chicken) and is at least 4 or 5 meals. It tastes amazing. Better than take out! And it took me about a 1/2 hour…it would have taken me longer to order and wait for takeout.
This is going into the rotation! Thanks again!
Jen says
YAY! So happy you loved this so much Susan and that it was a delicious way to clean out your veggie drawer, brilliant! I am so glad you found it fast and easy too! Thank you so much!
Katy says
I made this for dinner the other night and it was AMAZING, everyone was fighting for leftovers! Thank you so much, I’ve been searching for a sauce like this for a long time and it is perfection. I can’t wait to try your other recipes, they all look delicious, your instructions are easy to follow and the pictures are beautiful, really great work!
Jen says
What a kind comment Katy, thank you so much! Sorry it took me a bit to get back to you as I have been under the weather but I so appreciate your comment! I am thrilled you loved these bowls so much! I actually made a video for them last week that I’ll share on FB soon, so hopefully others can fall in love with them too! I hope you have fun exploring my site and trying my recipes and hopefully find many more winners!
Valerie says
Made this last night with about 2x the sriracha because I wanted the heat. WOW. I make a lot of Asian dishes and have made many versions of stir fry sauce, but I gotta say, this one blew me away. What a versatile recipe too- I added red onion and my husband made his with beef and added mushrooms. Thanks for a truly outstanding recipe! I will be searching through your archives for more!
Jen says
What an awesome comment, thanks so much Valerie! I am thrilled and flattered this one “blew you away!” And you are so right – very versatile – the best way to clean out the fridge 🙂 I hope you find many new recipes you both love here!
Nicole says
Dave concurs with Patrick. There were lots of satisfied mmmm’s and oooh’s over dinner tonight! This recipe nailed it. Spicy, sweet and super fresh with all the veggies! I loved that I could prepare and chop ahead of time and then putting it together at dinner time was quick and easy. Dave’s exact words were: “This is dangerous,” as he was dishing up his fourth serving!!
Jen says
Nice! love that kind of foodie danger and love all the satisfied mmmms – your family has great taste :)! Your kids are going to have quite the well rounded palates!
I love hearing what you have been making. Thanks so much Nicole! xo
Leis k says
Omg! I love your recipes. I made this a while ago and forgot about it honestly. I was craving some Chinese so bad. We are currently on a strict budget and can’t really go “out” to eat right now. I was thumbing through some of your recipes and this one popped up. I had all the ingredients…winner, winner chicken dinner..lol. It is amazing! Satisfied my craving, kept me on our budget, and quick to make. In love . My hubby loved it too. My daughter was on a date, when she came home she was like what is that smell, it smells amazing. We had some left over I told her to go try it. She was throughly upset she went on her date and didn’t eat with us…ha ha ha.
Jen says
hahaha! That must have been a really bad date or these noodle bowls must have been THAT GOOD :)! But seriously, thank you so so much for your comment Leis! I am so honored you are loving my recipes and I that is awesome these bowls kept you on budget and were quick and delicious too – yay! Thank you!!!
Barb says
Hey Jen wanting to make this do you think chow mien noodles would work.
Jen says
I think they would be delicious!
SophieEV says
This is the recipe that convinced me I needed to buy sriracha, and I have 0 regret! It was amazing! I also bought soba noodles and sesame oil for the first time, and even if I only ever use them for this recipe, it will have been worth it!
Thank you very much for this very flavorful recipe, it’s a keeper!
Jen says
Awesome Sophie! I’m so happy this recipe brought you out of your comfort zone with new ingredients and that it was “worth it!” I’m sure you will find other uses for those ingredients – you can even check out my Asian Recipes section:) Happy cooking!
Ruth Justice says
Sriracha/Asian hot chili sauce, can you recommend something to replace the sriracha? My son just hates the taste of this sauce. We do like hot spicy food, can it be replaced with pepper flakes or a different hot sauce. Love your recipes!
Jen says
Hi Ruth, you can definitely use a different Asian Chili Sauce like Sambal Oelek – it should be easily found in the Asian section of every grocery store. Enjoy!
Pam says
HI! I absolutely cannot wait to try this recipe. It looks delicious!! Question- when I was getting the ingredients at the grocery store, I noticed the napa cabbage was $3.99/lb…. is that typical? They were all the same size and rather hefty, so I chose one. At the register it came up almost $15 for a cabbage! I was wondering if any shredded cabbage would do? Thanks!!! 🙂
Jen says
Hi Pam! You definitely use regular cabbage – it is a little firmer so just cook it a minute longer and it will be great. Enjoy!
Brittany says
Such a lovely dish! Thank you for sharing an enticing way to use up leftover cabbage. I’ll be making this again!
Jen says
You are so welcome Brittany, I’m so pleased it was a hit!