Asian Grilled Chicken Noodle Bowls with Ginger Lime Soy Sauce (with Vegan Option)


This recipe for Asian grilled chicken noodle bowls was shared with us by Pacific Foods. It’s a perfect easy weekday meal, or a deliciously light reason to fire up the grill on the weekend. The bold flavors also pair well with steamed broccoli or baby bok choy, so feel free to add some to this dish for more greenery.

Asian Grilled Chicken Noodle Bowls with Ginger Lime Soy Sauce - easy, flavorful, dairy-free & gluten-free (vegan tofu option!)

Special Diet Notes: Asian Grilled Chicken Noodle Bowls

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

For vegan Asian noodle bowls, swap a 16-ounce block of extra-firm tofu for the chicken. Slice it horizontally to make 4 big thin slabs before marinating, or cut the block in half vertically, then cut each in half horizontally for thicker slabs.

Asian Grilled Chicken Noodle Bowls with Ginger Lime Soy Sauce
Prep time
Cook time
Total time
Rice noodles are sold in the Asian section of most grocers and at Asian markets. However, you can swap in 3 cups of cooked rice, if needed. Please note that the Prep time does not include marinating.
Serves: 4 servings
  1. Whisk the tamari or soy sauce, lime juice, garlic, ginger, and curry powder together in an 8-inch square glass baking dish. Add the chicken and onion, turning to coat with the marinade. Cover and let marinate at room temperature 1 hour or refrigerate up to 3 hours, turning the chicken occasionally.
  2. Cook the rice noodles according to the package directions.
  3. Meanwhile, prepare your barbecue (medium-high heat) or preheat your oven broiler.
  4. Remove the chicken from marinade. Strain the marinade into a medium saucepan, and add the broth. Boil until the sauce coats a spoon, about 12 minutes.
  5. Once your grill is preheated, spray the chicken with oil. Grill it for about 4 minutes per side, or until cooked through. Slice each chicken breast.
  6. Divide the rice noodles between 4 bowls, top each with 1 sliced chicken breast, and spoon the sauce over top. Sprinkle with toasted sesame seeds, if using.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: Chicken Pad Thai Recipe (with a Vegan & Gluten-Free Options)

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