When the temperature climbs, dinner needs to be easy, fresh and preferably served cold. These chicken rice noodle bowls tick all three boxes. Sweet chilli-glazed chicken is paired with crisp cucumber, carrots, radishes, edamame, and purple cabbage, then finished with fresh mint and a squeeze of lime. Make the chicken and prep the vegetables the night before; come dinnertime, most of the work is already done.

The best part of these chicken rice noodle bowls is how colourful they are. Crisp red cabbage, carrots, red pepper, radishes and bright green edamame sit next to the glazed chicken. Every bite has a little crunch. Feel free to swap in whatever vegetables you have. Cucumber, snap peas or bean sprouts all work well. A squeeze of fresh lime at the end brings everything together.

These bowls are just as good served cold, which makes them perfect for packed lunches. Cook the noodles and chicken ahead, keep the vegetables and sauce separate, and put everything together when you are ready to eat. The sweet chili glaze keeps the chicken tender and full of flavour.

If you love bold, bright dishes like this, try my Pineapple Fried Rice next.

The Culinary Chase

Sweet Chili-Glazed Chicken Rice Noodle Bowls

Sweet Chili-Glazed Chicken Rice Noodle Bowls

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Servings: 4 people

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken thighs
• 1/4 cup sweet chili sauce I used Blue Dragon
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 clove garlic, minced
• 1 tbsp vegetal oil
• 6 oz rice noodles
• 1 small cucumber
• 2 medium carrots
• 2 radishes, thinly sliced
• 1/4 head purple cabbage, shredded
• 2 tbsp rice vinegar
• 1 tsp honey
• handful of fresh mint, chopped
• 1/2 cup edamame, cooked
• 1 bell pepper, cut into thin strips

Equipment

• 1 skillet
• 1 saucepan

Method

 

1. Cook the chicken. Season the chicken with sea salt and freshly ground black pepper. In a small bowl, combine the sweet chili sauce, soy sauce, fish sauce and garlic.
2. Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook for 8 to 10 minutes, until golden and cooked through. Pour in the sweet chili mixture and stir to coat the chicken. Cover and cook for another 3 to 4 minutes. Remove from the heat and allow to cool.
3. Prepare the noodles. Cook the rice noodles according to the packet instructions. Drain and rinse under cold water, then divide among four bowls.
4. Dress the vegetables. Combine the cucumber, carrots, radishes, edamame, bell pepper strips, and cabbage. Stir together the rice vinegar and honey, pour over the vegetables and toss to combine.
5. Build the bowls. Divide the vegetables among the bowls and top with the glazed chicken and any sauce remaining in the pan. Scatter with fresh mint and finish with a squeeze of lime.

The Culinary Chase’s Note

Rather than tossing the vegetables together, I arranged them separately over the noodles. I love seeing all those colours in the bowl. A final drizzle of sweet chili sauce just before serving brings everything together. Enjoy!