asian chicken bowl recipes rice noodles and vegetables cold Asian Chicken Bowl Recipes With Rice Noodles And Veggies Cold

Refreshing, light, and packed with vibrant flavors, Asian chicken bowl recipes with rice noodles and vegetables served cold are the perfect meal for warm days or whenever you crave something healthy yet satisfying.

This dish combines tender shredded chicken, silky rice noodles, and a colorful medley of crunchy vegetables, all tossed in a zesty, savory dressing that tantalizes your taste buds. Whether you’re looking for a quick lunch, a make-ahead dinner, or a delightful picnic dish, this cold chicken bowl is easy to prepare and endlessly customizable.

In this blog post, we’ll explore how to create this delicious Asian-inspired cold chicken noodle bowl that balances freshness with bold flavors in every bite. Plus, it’s packed with nutrients and can be adapted for various dietary preferences.

Let’s dive into this recipe that will quickly become a go-to favorite in your kitchen!

Why You’ll Love This Recipe

Versatile & Refreshing: This cold chicken bowl is perfect for hot weather or as a make-ahead meal, providing a refreshing change from typical warm dishes.

Healthy & Balanced: Featuring lean protein, fiber-rich vegetables, and gluten-free rice noodles, this dish offers a balanced meal that fuels your body without feeling heavy.

Quick & Easy to Prepare: With simple ingredients and straightforward steps, this recipe comes together in under 30 minutes, ideal for busy weekdays or casual entertaining.

Customizable: Swap vegetables or protein to suit your preferences or what’s in your fridge. The tangy dressing ties it all together, giving you endless flavor possibilities.

Ingredients

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 6 ounces dry rice noodles (vermicelli or flat rice noodles)
• 1 cup julienned carrots
• 1 cup thinly sliced cucumber
• 1 red bell pepper, thinly sliced
• 1 cup shredded purple cabbage
• 3 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped fresh mint leaves
• 1/4 cup roasted peanuts, chopped (optional)
• Sesame seeds, for garnish
• For the dressing:
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon lime juice
• 1 teaspoon chili flakes or Sriracha (optional for heat)

Equipment

• Large pot for boiling noodles
• Colander or strainer
• Large mixing bowl
• Small bowl for dressing
• Sharp knife and cutting board
• Measuring spoons and cups
• Tongs or chopsticks for tossing
• Serving bowls or meal prep containers

Instructions

1. Prepare the rice noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 3-5 minutes, until tender but still slightly firm. Drain and rinse under cold water to stop the cooking process and cool the noodles. Set aside.
2. Prepare the vegetables: While noodles cook, julienne the carrots, thinly slice cucumber, bell pepper, and shred the cabbage. Chop the green onions, cilantro, and mint leaves. Set aside.
3. Mix the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, lime juice, and chili flakes or Sriracha if using. Taste and adjust seasoning if needed.
4. Toss the bowl: In a large mixing bowl, combine the cooled rice noodles, shredded chicken, and all prepared vegetables and herbs. Pour the dressing over the top and gently toss everything together until well coated.
5. Chill: Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
6. Serve: When ready to serve, sprinkle chopped roasted peanuts and sesame seeds over each bowl for added crunch and garnish.

Tips & Variations

“For best results, use freshly cooked chicken or high-quality rotisserie chicken. Feel free to swap out rice noodles for soba or glass noodles for a different texture.”

• Add crunch: Try adding sliced radishes, snap peas, or bean sprouts for extra texture.
• Make it vegetarian: Substitute chicken with tofu or tempeh marinated in soy sauce and sesame oil.
• Spice it up: Increase the chili flakes or add fresh sliced jalapeños for more heat.
• Dressing variations: Swap soy sauce for tamari for gluten-free, or add a teaspoon of peanut butter for a creamy twist.
• Meal prep friendly: Store components separately and mix just before eating to keep noodles firm and vegetables crisp.

Nutrition Facts

Serving Suggestions

This cold Asian chicken bowl pairs wonderfully with:

• Light miso soup or a clear broth to start
• Steamed edamame sprinkled with sea salt
• A side of fresh spring rolls for a full Asian-inspired meal
• Refreshing iced green tea or jasmine tea

For a heartier meal, serve alongside Asian Vegetarian Rice Bowl Recipes for Easy Healthy Meals or a simple side of stir-fried greens.

Conclusion

This cold Asian chicken bowl with rice noodles and vegetables is a fantastic dish that combines ease, nutrition, and flavor in one vibrant bowl. It’s perfect for meal prep, quick lunches, or a light dinner on warm days.

The fresh vegetables provide crunch and color, while the shredded chicken and noodles add satisfying substance. The dressing ties everything together with a balance of savory, tangy, and a hint of sweetness that will keep you coming back for more.

What’s great about this recipe is its flexibility—you can customize the vegetables, protein, and spice level to suit your taste or dietary needs. If you enjoyed this recipe, be sure to check out our other flavorful dishes like Chicken Veg Salad Recipe Easy and Healthy Meal Ideas or explore more vegetarian options in our A to Z Vegetarian Recipes for Every Meal and Occasion.

Happy cooking and enjoy your delicious, wholesome meals!

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