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Ginger Scallion Chicken Noodle Bowl

  • Author: Jackie Shao - Easy Gourmet by Jackie
  • Yield: 6 servings 1x


You know I love noodles, and this ginger scallion chicken noodle bowl is filled with flavor, nutrients, and is so satisfying. It’s the second dinner in this series of 20 minute weekend prep to 20 minute weeknight dinners. You can find the first dinner here with my ginger scallion chicken salad with charred potatoes. 


Units Scale

For the Ginger Scallion Chicken (serves 6):

  • 1 1/2 lbs boneless, skinless chicken thighs
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 inch ginger, peeled and minced (save a teaspoon for the sauce)
  • 4 cloves garlic (save 1 tablespoon for the sauce)
  • 1/2 bunch scallions (save 1/4 cup for the sauce)
  • 1 tablespoon neutral oil

For the Noodle Bowl:

  • 1 yellow bell pepper, sliced
  • 1 Persian cucumber
  • 8 ounces noodles (thicker noodles like Momofuku or Asha style, or your favorite Asian noodle)
  • 1/4 cup pickled red onions (optional)
  • 1/4 cup chopped cilantro (for garnish)

For the Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/4 cup neutral oil
  • 1/3 cup aromatics (same ginger, scallions, garlic used in chicken marinade)


  1. If you haven’t yet marinated the chicken, do so. Prep the garlic, ginger, and scallions. Set aside 1/3 cup of aromatics for the sauce. Then, combine all ingredients in a mixing bowl, and let sit while you work on the other components.
  2. Prep the vegetables – thinly slice the bell pepper and cucumbers.
  3. Bring a pot of water up to a boil and cook the noodles according to package directions. Drain and rinse in cool water and set aside.
  4. Heat a large saute pan on medium high heat and add a tablespoon of oil. Add 1-2 pieces of chicken to the pan, and the sliced bell pepper on the other side of the pan. Cook the bell peppers for 4-5 minutes, then season with kosher salt and black pepper. Cook the chicken for about 10 minutes, or until the chicken is cooked through. Dice the chicken into bite sized pieces.
  5. Use that same pan you used to cook the chicken and bell pepper to heat up the neutral oil. Prepare the aromatics in a heat proof container or bowl. Once the oil is hot (after 2 minutes on high heat), pour this over the aromatics. Add the soy sauce and rice vinegar to this mixture and give everything a stir.
  6. Assemble the noodle bowl by making a base of the noodles. Add some of the diced chicken, sautéed bell pepper, cucumbers, cilantro, and pickled red onions if using. Top with a few spoonfuls of the sauce and give everything a mix. Taste, add more sauce as desired, and serve immediately.


Tip 1 – Marinate the chicken thighs for extra flavor. You can marinate them for as little as 15 minutes or up to 3 days if you’re looking to make this the weekend before.

Tip 2 – Use a meat thermometer to ensure the chicken thighs are cooked through. They should reach an internal temperature of 165°F.