Name: Miso Chicken Noodle Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: For the chicken marinade:; 600 g chicken thighs; 1/2 tbsp sweetener; 1 tsp chicken stock powder or paste (optional); 1 tsp chilli paste (optional); 2–3 garlic cloves, minced; 1 tsp low-sodium soy sauce; 1 heaped tbsp miso paste (25 g); For the miso sauce:; 1 tbsp sweetener; 2 tbsp rice wine vinegar; 2 tbsp miso paste (50 g); 1 tbsp sesame oil; 1 garlic clove, minced; 1/2 tbsp honey (5 g); Ginger paste, to taste; 1 tsp low-sodium soy sauce; 1 tsp chilli paste (optional); For the bowls:; 160 g dried vermicelli or bean-thread noodles; 1–2 carrots, julienned; 1–2 cucumbers, julienned; Shredded iceberg lettuce; Shredded purple cabbage; 120 g edamame beans; 2 tsp sesame seeds; Green onion, sliced; Lime wedges for serving

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I love making these miso chicken noodle bowls because they’re fresh, vibrant and perfect for easy lunches or a simple weeknight dinner. The combination of tender marinated chicken, crisp vegetables, soft noodles and a savoury miso dressing always gives me a balanced, satisfying meal.

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick to prepare, full of flavour and easy to customize. It’s meal-prep friendly, light yet filling, and packed with protein. I also appreciate how well it stores—making my weekly lunches effortless. The miso adds a deep umami flavour that ties everything together beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

600 g chicken thighs (about 4 large or 6 small)
1/2 tbsp sweetener
1 tsp chicken stock powder or paste (optional)
1 tsp chilli paste (optional)
2–3 garlic cloves, minced
1 tsp low-sodium soy sauce
1 heaped tbsp miso paste (around 25 g)

For the miso sauce:

1 tbsp sweetener
2 tbsp rice wine vinegar
2 tbsp miso paste (around 50 g)
1 tbsp sesame oil
1 garlic clove, minced
1/2 tbsp honey (about 5 g)
Ginger paste, to taste
1 tsp low-sodium soy sauce
1 tsp chilli paste (optional)

For the bowls:

160 g dried vermicelli or bean-thread noodles (40 g per bowl)
1–2 carrots, julienned or shredded
1–2 cucumbers, julienned
Iceberg lettuce, shredded
Shredded purple cabbage
120 g edamame beans (about 40 g per bowl)
2 tsp sesame seeds (1/2 tsp per bowl)
Green onion, sliced
Lime wedges for serving

Directions

Mix all the chicken marinade ingredients in a bowl, add the chicken thighs and coat well. Cover and refrigerate at least 1 hour.
Cook the chicken:
- Air fryer: Preheat to 190°C (375°F) and cook 20–22 minutes, flipping halfway.
- Pan: Cook over medium-high heat for 5–7 minutes per side until golden and cooked through.
Whisk together all miso sauce ingredients in a bowl until smooth. Adjust seasoning to taste.
Prepare the noodles by soaking them in hot water for about 5 minutes or according to package instructions. Drain and rinse with cold water.
Assemble the bowls: add noodles as the base, then layer lettuce, cabbage, carrot, cucumber and edamame. Slice the cooked chicken and place on top. Drizzle with miso sauce or serve it on the side. Garnish with green onion, sesame seeds and a lime wedge.

Servings And Timing

This recipe makes 4 servings.
Total time: about 35 minutes (15 minutes prep + 20 minutes cooking).

Variations

I sometimes replace the chicken with tofu or tempeh for a vegetarian option.
For a low-carb version, I swap the noodles for spiralized zucchini.
I often mix up the vegetables by adding spinach, kale, bell peppers or roasted veggies.
If I want more heat, I add extra chilli paste or a dash of hot sauce.
I sometimes use red miso instead of white miso for a deeper, richer flavour.

Storage/Reheating

I like to store these bowls in the fridge for up to 4–5 days.
To keep everything fresh:

I store the miso sauce separately so the noodles and vegetables don’t soften.
When reheating, I warm only the chicken (and sauce if I prefer it warm) for about 30–60 seconds, then combine everything.
If I plan to eat the bowl cold, I leave everything as is and mix with the sauce right before serving.

FAQs

How long do the bowls last in the fridge?

I store them for up to 4–5 days when the sauce is kept separate.

Can I use different noodles?

Yes, I often use rice noodles, bean-thread noodles or even zucchini noodles depending on what I have.

Can I make this vegetarian?

Absolutely—I replace the chicken with tofu or tempeh and keep everything else the same.

Should I serve the bowls hot or cold?

I enjoy them both ways. For a warm version, I heat the chicken and noodles lightly while keeping the vegetables fresh.

What type of miso paste works best?

I usually use white miso for a mild, smooth flavour, but red miso works well if I want something stronger and more robust.

Conclusion

I love making these miso chicken noodle bowls because they’re colourful, nourishing and incredibly easy to prepare. They make my weekly meals feel fresh and varied without much effort, and the miso adds a flavourful richness that always keeps me coming back. I hope you enjoy preparing them as much as I do.