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Sriracha Noodle Salad
with chicken / carrots / green beans

Active: 30 Total: 60

It’s been nearly 4 years since this recipe was first introduced, but it has remained a favorite for many of our community members. Feel free to adjust the spice level by adding more Sriracha to the marinade or just drizzling it on at the end. 



Sriracha Noodle Salad:
  • Brown sugar - 2 tsp
  • Tamari - 3 Tbsp
  • Vinegar, rice - 3 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Oil, cooking - 6 Tbsp
  • Miso paste, any color - 2 tsp
  • Sriracha - 1 tsp (sub any hot sauce)
  • Chicken breasts, boneless and skinless - 1 lb
  • Carrots - 6 oz , shredded (look for pre-shredded)
  • Green beans, fresh or frozen - 10 oz , chopped into bite-sized pieces
  • Noodles, gluten-free Udon or spaghetti - 6 oz (sub soba noodles)
  • Green onions - 2 stalks , chopped, white and green parts combined
  • Lime juice - 2 tsp


  1. Make marinade - Whisk together brown sugar, Tamari, vinegar, toasted sesame oil, cooking oil, miso, and Sriracha.

  2. Chicken - Halve chicken and cover in half the marinade. Tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)

  3. Carrots / Green beans - Prep as directed. If using frozen green beans, defrost. If using fresh green beans, place green beans in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until tender but still crunchy. (Can be done up to 4 days ahead)

  4. Cook noodles - Bring a saucepan of water to boil. Salt generously and cook noodles according to package instructions. Drain. Use scissors to snip up longer noodles into shorter more bite-sized pieces. (Can be done up to 3 days ahead)

  5. Green onions - Chop green onions. Combine green and white parts. (Can be done 1 day ahead)

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  1. Discard marinade and season chicken with some salt and pepper.

  2. If making chicken on the grill: Preheat grill to 500 degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil. Add chicken to higher heat. Sear on each side for ~3 minutes (keeping cover closed). Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed.

  3. If making chicken on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush with some oil. Add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with a lid or foil, cooking for another 2 to 3 minutes.

  4. Slice chicken into bite-sized pieces.

  5. Toss second half of marinade with noodles, carrots, green beans, green onions (green and white parts), and chopped chicken. Finish with lime juice. Season to taste with some salt and pepper. Add some more Sriracha if you'd like. 



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