Asian Bowls

Asian Bowls are my answer to an easy, delicious, make-ahead dinner. You can mix and match the ingredients however you like -- and it's always amazing.

Course Main Course
Cuisine Japanese
Keyword asian, noodle bowls
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Author Jessica Fisher


  • 1 1/2 pounds boneless skinless chicken breast
  • salt pepper, and garlic powder
  • 8 ounce package maifun rice noodles also marked rice vermicelli, softened according to package directions
  • small head cabbage thinly shredded
  • 2 cups shredded carrots
  • 8 ounce can sliced water chestnuts drained
  • 1 red bell pepper cut into matchsticks
  • 1 large English cucumber thinly sliced
  • 1 bunch scallions chopped
  • 1 bunch cilantro chopped
  • one batch Carrot Ginger Dressing
  • other optional sauces: soy sauce sriracha, sweet chile sauce


  1. Heat an outdoor grill or grill pan. Season the chicken generously with salt, pepper, and garlic powder. Grill the chicken until cooked through and the juices run clear. Allow the chicken to rest until cool enough to handle. Chop the chicken into bite-sized pieces.
  2. Assemble all the Asian Bowl ingredients: chicken, noodles, cabbage, carrots, water chestnuts, bell pepper, cucumber, scallions, cilantro, and sauces. Allow diners to assemble their own bowls.
  3. Leftovers should be good in the refrigerator, covered, for up to 4 days.