Spicy-ish Ground Chicken Noodle Bowls

If a quick-and-easy dinner recipe (that comes together in just about 20 minutes) is calling your name, then you will love my Spicy-ish Ground Chicken Noodle Bowls. Think: your favorite chewy takeout noodles, mixed with tender ground chicken, perfectly-cooked bok choy, and a thick and spicy sauce that ties it all-together. Whether you’re looking for the perfect recipe to feed picky eaters, or a crowd-pleasing dish that’s better than takeout, this noodle dish will become a staple in your dinner rotation!

I wish that you could see the look on my boys’ faces when I told them that I found a dish that was even better than ramen noodles. I don’t know what it is about growing boys, but they love their ramen noodles. My eldest son, Gavyn, has discovered a love for eating ramen as a hearty snack in-between meals. And while I do make sure that my pantry is stocked with a healthier ramen-alternative, I still don’t love them eating it, every single day. Ramen tends to be much higher in sodium, and too much sodium isn’t always a good thing. So, I love reaching for healthier, more elevated ramen alternatives… such as these Ground Chicken Noodle Bowls.

These bowls swap the traditional ramen noodles for chewy rice noodles, which are mild in-flavor and naturally gluten-free. The noodles are then cooked with bok choy, which is one of my favorite vegetables (and also happens to be rich in vitamins and minerals). Add in the ground chicken for a boost of protein, top it all off with a spicy sauce, and you’ve got the perfect, family-friendly meal, ready in less than 20 minutes!

I love to serve these Noodle Bowls alongside my bright and tangy Viral Carrot Ribbon Salad or my Cucumber Edamame Salad for an extra dose of veggies that pairs perfectly with this dish!

What You Need to Make These Nourishing Chicken Noodle Bowls

• Rice Noodles: This noodle dish is naturally gluten-free, thanks to the rice noodles. You can use any variety of rice noodle that you enjoy!
• Bok Choy: Bok choy is one of my favorite veggies. It gets super tender when it’s cooked and has a mild flavor that pairs perfectly with the sauce. Just be sure to separate the whites and the greens, as the white stems need more time to cook, and you don’t want the greens to get soggy!
• Green Onions: Sliced green onions add a delicious flavor to these noodle bowls. Don’t skip them!
• Chicken Broth: I like using chicken broth because it really amplifies the chicken flavor of the dish, and is more flavorful than just using water!
• Low Sodium Soy Sauce or Coconut Aminos: If you want to keep this recipe gluten-free, use the coconut aminos. If you don’t care, use the soy sauce. Either one works just as well and
• Arrowroot Starch or Tapioca Starch or Cornstarch: Pick your favorite starch and use it in this recipe! The starch helps to thicken the sauce, so it reaches a nice, delicious consistency.
• Coconut Sugar: Coconut sugar adds just the right amount of sweetness to this recipe
• Olive Oil: I like to cook the veggies and chicken in a better-for-you oil, such as olive oil.
• Fresh Ginger: Freshly grated ginger adds the perfect punch to this recipe.
• Garlic: I always recommend using fresh garlic, whenever possible. The flavor is truly unbeatable!
• Sambal Oelek or Chili Garlic Sauce:  If you haven’t had Sambal Oelek before, then prepare to fall in-love. This Indonesian chili paste is spicy, sweet, and tangy. If you don’t have Sambal Oelek, you can also substitute it for a chili garlic sauce instead.
• Ground Chicken: Of course, these wouldn’t be Chicken Noodle Bowls without the chicken! The key here is to use ground chicken and break it up really finely.

How to Make These Easy Noodles in Under 20 Minutes

To make this dish, start by preparing the noodles. Cook the rice noodles according to the package instructions. Once the noodles are done, drain the water from them and rinse them under cold water.

Then, set them aside. Next, prepare the bok choy. Wash and chop the bok choy, separating the whites ad greens into two separate bowls. Then, chop the green onions and set them aside. Next, prepare the sauce. Add all of the sauce ingredients (the chicken broth, soy sauce or coconut aminos, starch, and coconut sugar) to a medium bowl. Whisk them until fully combined.

Once the sauce has been prepped, heat a large pan, on the stove, over medium heat, and add in one tablespoon of olive oil. When the oil is hot, add the white parts of the bok choy to the pan. Toss to cook for about 3-4 minutes, until the whites have softened, then add in the greens. Allow the bok choy to cook for one minute, then remove it from the pan and transfer it to a plate to cool.

Next, add the remaining tablespoon of oil to the pan and add in the sliced green onions, ginger, garlic, and the sambal oelek or the chili garlic sauce, if using. Stir them together for two minutes, then add in the ground chicken. Use a spatula to break the chicken up into the smallest pieces.

Allow the chicken to cook until it’s cooked through. Then, add the sauce to the pan, followed by the cooked bok choy. Toss to coat everything well, then add in the cooked rice noodles. Toss again until the noodles are fully coated in the chicken, sauce, and veggies, then remove them from the heat.

Transfer the noodles into bowls, and garnish them with additional sliced green onions and a spoonful of chili crisp, if desired. Once they’re done, serve them immediately and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim