Mango and sriracha chicken noodle bowl with sweet chilli dressing

A healthy, colourful, chicken noodle bowl is so hot right now. Loaded with nuts, noodles, vegies, crowning-glory mango and sriracha-infused chicken breast, this chicken noodle bowl is healthy, plentiful, filling and bursting with bold flavours.

I can never get enough of the sweet/spicy combo. It’s super fun to play around with the elements of hot, sour, salty and sweet… all with a bit of spice.

This noodle bowl is by no means a featherweight. It’s packed with so much that you will find yourself full without feeling heavy… so here’s to bright, sunny bowls of feel-good cuisine!

Enjoy with gusto,
Jaimie Eats

Jaimie Archer

Mango and sriracha chicken noodle bowl with sweet chilli dressing

Serves: 4 – 6   |   Prep Time: 10 minutes (plus marinating time)   |   Cooking Time: 20 minutes

For the Chicken + Marinade
4 skinless chicken breasts, cubed
1 cup mango, cubed
Juice of 2 limes (approx. 3 tablespoons)
2 tablespoons fish sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
2 tablespoons Sriracha
3 garlic cloves, minced
1/2 teaspoon salt

For the Dressing:
1/4 cup sweet chilli sauce
1/4 cup fresh lime juice
1 tablespoon sesame oil

For the Salad:
440g fresh Hokkien noodles
4 mango cheeks, thinly sliced
1 red capsicum, deseeded, thinly sliced
3 spring onions, sliced
50g snow pea sprouts
1/4 cup cashews
1 tablespoon dried chilli flakes
Lime wedges (to serve)
Fresh coriander (to serve)


In a blender or food processor, combine the mango, lime juice, fish sauce, sesame oil, brown sugar, Sriracha, garlic and salt – blending until smooth.

In an airtight container or zip-lock bag, add the chicken and coat well with the mixture. Seal and refrigerate overnight (or at least 4 hours).

When ready to cook, preheat grill or pan to high. Remove chicken from marinade and grill for about 5 minutes, before flipping the pieces and spooning remaining marinade on top. Grill for a further 5 minutes or until cooked and firm. Discard any remaining marinade.

Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Allow to stand for 2 minutes. Use a fork to separate the noodles before draining well.

To make the dressing, place the sweet chilli, lime juice and sesame oil in a jar or bottle with a screw top lid. Seal tightly and shake until well combined.

Transfer the noodles to a large bowl and drizzle with half the dressing. Toss gently to coat.

Assemble the salad by dividing the noodles between 4 bowls. Add the chicken, mango, capsicum and sprouts. Sprinkle with the cashews and chilli flakes (to taste).

Serve with lime wedges, fresh coriander and the remaining dressing on the side.



There is an awesome community of Australian food bloggers out there, all creating fantastic recipes to share with you. Here are some of my favourites, using similar ingredients and/or celebrating seasonally with me. Please visit them, show your support, and give their recipes a try too.

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  • Andrea
    Posted at 20:22h, 30 March Reply

    This dish has all of my favourite ingredients in one bowl! And it’s so vibrant and colourful! This is on my list for dinner this week.

    • jaimieeats
      Posted at 06:31h, 31 March Reply

      Thank you Andrea! I hope you enjoy… do let me know how it goes 🙂

  • Sylvie
    Posted at 11:04h, 31 March Reply

    What a scrumptious bowl! Love the addition of mango and the sweet/savoury/spicy combo – definitely the type of comfort food I could do with right now!

    • jaimieeats
      Posted at 11:45h, 31 March Reply

      and I think we could all do with a big fat bowl of sunshine about now, right?!

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