23/02/2026
These Chicken Noodle Bowls are a great make-ahead option — full of flavour, balanced, and tastes better the longer it keeps!
Chicken Noodle Bowls (4 serves):
• 200 g rice noodles
• 500 g chicken breast
• 1 cucumber, chopped
• 1–2 cups Rainbow Shredded Coleslaw (beetroot + carrot mix)
• ¼ cup spring onion, thinly sliced
• 20 g crushed peanuts
• ½ chilli, finely sliced (optional)
Chicken seasoning:
• ½ tbsp paprika
• ½ tbsp garlic powder
• ½ tbsp onion powder
• ½ tbsp brown sugar
• Pinch cayenne (optional)
• 1 tbsp soy sauce
• Salt and pepper
• 1–2 tbsp olive oil
Dressing:
• ¼ cup Greek yoghurt
• ¼ cup sweet chilli sauce
• 1 tbsp sriracha or Tabasco
• 1 tbsp honey
• 2 tbsp soy sauce
• Juice of 1 lime
How to cook & prep:
Cook the rice noodles according to packet instructions (approximately 8 minutes), then drain and rinse with cold water to prevent sticking.
Coat the chicken thighs in the spices, soy sauce and olive oil. Cook over medium heat until golden and cooked through, then rest and slice.
While the chicken cooks, prepare the cucumber, spring onion and coleslaw mix. Whisk the dressing ingredients together in a small bowl.
Divide noodles, chicken and vegetables into four containers. Store the dressing separately and add just before serving to keep the noodles fresh and the peanuts crunchy. Keeps well in the fridge for up to 4 days.
We love this meal prep because of its balance of carbohydrates, protein and healthy fats, alongside plenty of colour and texture. It’s satisfying, easy to customise, and makes weekday dinners significantly easier.
