Asian Noodle Bowl Recipe with Chicken and Veggies

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An easy and flavorful Asian Noodle Bowl with tender ramen, savory broth, chicken, veggies, and soft-boiled eggs. Perfect for busy weeknights and family-approved!

Get ready to meet your new favorite dinner—this Asian Noodle Bowl is an all-in-one dish that hits all the right notes! Think tender ramen noodles swimming in a savory, flavor-packed broth, paired with hearty chunks of chicken, crunchy veggies, creamy soft-boiled egg, and a sprinkle of sesame seeds and scallions for that fresh, zesty finish. The broth? Pure magic—infused with scallions, garlic, ginger, sesame oil, soy sauce, and chicken broth. Warning: you might start drooling just thinking about it.

This dish is a weeknight win for the whole family. Kids will love slurping the noodles, and you’ll love the deep, comforting flavors that taste like hours of work—but here’s the secret: it’s so easy to prep ahead and pull together in no time. Delicious, fun, and stress-free—what’s not to love?

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Easy Bowls for Family Dinners!

‘Bowl Dinners’ are dinners where each family member can build their own perfect bowl by selecting the ingredients they love.  They are fun and can help get your picky eaters to try new things because they are the ones in control!

I do this with Taco Bowls, Rice Bowls, Salad Bowls, Pasta Bowls, and more!  Here are some of my favorite Bowls to try out:

• Weeknight Black Bean Taco Bowl Bar
• Korean Rice Bowl Recipe with Lentils and Cauliflower
• Vegetarian Curry Bowl with Chickpeas

Simple Ingredients and Substitutes

Chicken and Broth Ingredients

• Water + Chicken Bouillon or Chicken Base – Substitutes are chicken broth or chicken stock or beef broth or vegetable stock or broth.
• Chicken Breasts, boneless, skinless – I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Thaw frozen chicken breasts in the fridge 24 hours in advance. You can also use boneless skinless chicken thighs. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
• Soy Sauce – I used regular Soy Sauce, but you can also use light or low sodium soy sauce, or Gluten Free Soy Sauce. If you don’t have Soy sauce, you can add Worcestershire sauce or beef, chicken, vegetable, stock or broth.
• Fresh Ground Pepper – Finely ground or coarse pepper is fine. Salt is not needed for the broth as the bouillon/base/broth/stock and soy sauce all provide the salt.

Veggies & Other Soup Ingredients

• Cabbage – I used basic white cabbage and you can buy it already shredded in the coleslaw mix bag to save time! You can also you Napa cabbage.
• Carrots – I peeled and shredded a whole carrot on a grater. You can buy pre-shredded carrots in the produce section. Shredded carrots can also be found n the salad bar section in a pinch! You can also slice large or baby carrots very fine julienne style.
• Mushrooms, pre-sliced – I used white button mushrooms for this recipe, which you can clean and slice yourself or buy pre-sliced. You can also use baby bellas, cremini mushrooms, or shitakii mushrooms.
• Scallions – The scallions, also called green onions or spring onions, in this recipe provide the onion flavor, but you could also use grated or diced onion or 2 teaspoons of onion powder or a tablespoon of onion flakes.
• Extra Virgin Olive Oil – You can substitute with any neutral oil, such as vegetable oil or coconut oil.
• Fresh Garlic, minced – Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk and freeze it. You can substitute dried garlic flakes or garlic powder.
• Ginger – I mince fresh ginger root it in bulk in the food processor, so that I can freeze and always have it on. You can substitute ground ginger.
• Sesame Oil – Sesame Oil adds flavor and a little goes a long way. You can eliminate it altogether or you can substitute with another deep umami ingredient, such as oyster sauce.
• Soy Sauce – I used regular Soy Sauce, but see above for other options.
• Black Sesame Seeds – Black or White sesame seeds are equally good in this recipe. I like the color of the black against the other neutral colors. You can find sesame seeds toasted or raw.
• Ramen Noodles, Dry – I used these amazing Gluten Free Ramen noodles from Lotus Foods because they hold up really well to the broth. These ramen noodles were brown rice ramen, but you can use any plain dry ramen noodles or fresh ramen.
• Eggs, large or extra large – Any size egg will work in this recipe, I just find that larger ones are sometimes easier to peel.

Prep-Ahead for this Asian Noodle Bowl recipe

We are all extremely busy and making dinner during the week can be overwhelming. So, here are the prep steps you can do the day(s) in advance and store in the fridge…(See the full recipe below for more details)

Make the Chicken and Chicken Broth base.  Cool and shred the chicken, then add back to the broth and store in a storage container.

Shred the carrots and place in storage container.

Thinly slice the cabbage and place container with carrots.

Thinly slice the scallions, separating whites from greens and place in storage containers.

Mince the Garlic and Ginger and place half in with scallion whites and half in with cabbage.

Place the broth with chicken, shredded carrots, sliced cabbage, scallions separated, plus the pre-sliced mushrooms, 3-4 eggs, black sesame seeds, bottles of sesame oil and soy sauce all on a sheet pan or in a large bowl to keep together as your RAMEN NOODLE with CHICKEN KIT!

Cook Your Asian Noodle Bowls

On the night you are ready to cook, pull your KIT out from the fridge.

First, you will finish your broth with Chicken by adding scallion, ginger, garlic, soy sauce, and sesame oil.

Boil the eggs to your desired yolk consistency, 5-7 minutes. I have detailed instructions in the recipe for cooking the eggs!

For the veggies, I originally cooked them all separate, but I find that a simple stir fry with everything together is easiest. Preheat a large skillet or wok over medium heat. Add 1 teaspoon oil then add the sliced cabbage, carrots, and mushrooms along with the ginger, garlic, sesame oil, soy sauce, and sesame seeds.  Stir to combine and let the veggies sear.  After 2 minutes, stir again and let cook for 4 minutes until just starting to wilt, but still crunchy.

Last, add the ramen noodles to the soup and cook for about 5 minutes, just until softened.

Serve by adding Noodles to the bottom of the bowls, then add broth and chicken. Next, top with cabbage, carrots, mushrooms, half an egg, sprinkle of sesame seeds and scallion greens. ENJOY!

Asian Ramen Noodle Bowl with Chicken FAQs