Honey Garlic Chicken Noodle Bowls

Honey Garlic Chicken Noodle Bowls

These Honey Garlic Chicken Noodle Bowls can be prepped in about 45 minutes. They are made up of sweet potato glass noodles, ground chicken, a variety of vegetables, and a sauce to bring it all together.
15 Minutes
30 Minutes

Per Serving – Makes 5

597 Calories

66g C | 36g P | 21g F

How to Make Honey Garlic Chicken Noodle Bowls

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Honey Garlic Chicken Noodle Bowls

4.95 from 17 votes
Course: Main Dish
Cuisine: Asian, meal prep
Keyword: chicken, free, meal prep
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 597kcal
These Honey Garlic Chicken Noodle Bowls can be prepped in about 45 minutes. They are made up of sweet potato glass noodles, ground chicken, a variety of vegetables, and a sauce to bring it all together.
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For the Meat and Vegetables

  • 2 lbs (908 g) ground chicken (93/7)
  • 8 oz (227 g) sweet potato glass noodles
  • 1 small (125 g) onion
  • 1 medium (150 g) red pepper
  • 8 oz (227 g) mushrooms
  • 8 oz (227 g) shredded cabbage i buy this pre shredded
  • 4 cloves (15 g) garlic
  • 5 stalks (25 g) green onions
  • 2 tbsp (30 g) oil
  • salt and pepper

For the Sauce

  • 2 tbsp (30 g) soy sauce
  • ¼ cup (84 g) honey
  • ¼ cup (80 g) oyster sauce
  • 2 tsp (10 g) sesame oil
  • 1 tbsp (15 g) sriracha


For the Noodles

  • Place the noodles into a bowl and pour over enough hot water to submerge them. Allow them to soften while you prepare the rest of your ingredients.

For the Stir Fry

  • Heat a large skillet over medium high heat and add 1 tbsp of oil and throw in the ground chicken. Season lightly with salt and pepper.
  • Keep an eye on the chicken while you cut up your vegetables and tend to it as needed. Cook the chicken until it has browned and no pink remains. When finished, remove it from the skillet and set aside.
  • While the chicken is cooking, wash and cut all of your vegetables. Cut the onion into thin slices, the red pepper into a large dice, the mushrooms into thin slices, shred the cabbage (if necessary), mince the garlic, and cut the tops off the green onions on a bias.
  • Once the chicken has finished and you have removed it from the pan, add ½ tbsp of oil and add in the onions and peppers first. Allow these to cook and brown for a couple of minutes before adding the other vegetables.
  • Make some room in the center of the pan and add another ½ tbsp of oil and the mushrooms. Allow the mushrooms to brown and release their water before you stir them around too much.
  • Once the mushrooms have browned, add the cabbage and garlic. Stir to distribute everything in the pan.

For the Sauce

  • In a bowl, stir together the soy sauce, honey, oyster sauce, sesame oil, and sriracha. Mix vigorously to make sure that the honey gets evenly stirred in.


  • Place the skillet over medium heat. Add in the chicken and pour about half of the sauce over the top. Stir to combine so that the chicken and vegetables are coated.
  • Drain the water away from the noodles and add them into the pan. Pour the remaining sauce over the top and stir. Taste test and add salt and pepper as needed.


  • This recipe makes 5 servings. Divide the contents of the pan evenly between 5 containers. This meal will last up to 5 days in the fridge.



Calories: 597kcal | Carbohydrates: 66g | Protein: 36g | Fat: 21g


The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

2994 cals

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This Post Has 13 Comments

  1. Francis


    First, thanks for your content, I really appreciate it. I have a question with pasta/rice. When you say 8 oz sweet potato glass noodles is it raw or cooked ?

    1. Nadeem

      Probably raw since he put the noodles in that way as well.

  2. Josip Malogorski

    5 stars
    Please bring back the metric system in your recipe description for the ingredients! 🙂

  3. Richard Zandian

    5 stars
    Outstanding. I was blown away by this recipe. I’ve never had ground chicken in an at home setting, so I was a little off put at first by the way ground chicken looks, but after cooking everything and trying the first serving while waiting for the rest to cool, I was amazed.

    This is by far my favorite dish you’ve come up with so far. I can’t imagine getting sick of it any time soon. The noodles are also incredible, they absorb the sauce so well.

    1. Nikki Tremblay

      5 stars
      Great recipe once again.
      We subbed the noodles for Brown Rice Vermicelli.
      Doubled the recipe, 3 adults ate dinner and we have 5 meal preps to freeze for another meal.

  4. Robert

    5 stars
    The videos are an amazing addition!

  5. Ben Simpson

    5 stars
    Really enjoy this one. The noodles are so good.

  6. Church

    5 stars
    First time making this and first time using your recipe and I’m so happy with the outcome!

  7. Shaun

    5 stars
    First time having this style of noodle and I loved them. Order the same brand he used in the video off Amazon and they were good for 3 batches. Highly recommend this recipe.

  8. Matt

    5 stars
    I couldn’t find the prescribed noodles so I subbed rice noodles, which worked out well. I cut the sriracha to about 3/4 because I have small children. It was still a bit too hot for them, but I thought it was perfect.

  9. Jeanne Nelson

    Love the video!!

  10. Alichia Wilson

    4 stars
    Was a little wet but was very delicious and enjoyed it greatly

  11. Chaitanya

    5 stars
    Great recipe, I substituted noodles with chickpea spaghetti pasta which supplements it with more protein. You are doing so much more for my calorie deficit than my workouts!

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