These Miso Chicken Noodle Bowls are the perfect Meal Prep and weekday lunch that is not only easy to make but is packed with flavour and protein! With tender, marinated chicken thighs, a flavourful Miso sauce, and refreshing veggies, this dish is not only delicious but also high in protein and low in calories!

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Healthy Miso Chicken Vermicelli Noodle Bowls- Easy Meal Prep

Miso Chicken Noodle Bowls

Why You’ll Love These Miso Chicken Noodle Bowls

Low-Calorie: At just 450 calories per bowl, it’s a healthy and satisfying option.

Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights.

High Protein: With 37g of protein per serving, this meal will keep you full and fueled.

Customizable: Adjust the spice level or veggies to suit your taste!

Meal Prep Friendly: Enjoyed cold, making it ideal for lunchboxes or prepping ahead for the week.

Ingredients for Miso Chicken Noodle Bowls

Here’s everything you’ll need for this recipe. I recommend a White Miso Paste for this recipe, but Red Miso is also fine.

For the Chicken

600g chicken thighs (about 4 large or 6 smaller)
½ tbsp sweetener (I use Natvia)
1 tsp chicken stock powder/paste (optional)
1 tsp chilli paste (optional)
2–3 cloves garlic, minced
1 tsp low sodium soy sauce
1 heaped tbsp miso paste (about 25g)

For the Miso Sauce

1 tbsp sweetener (I use Natvia)
2 tbsp rice wine vinegar
2 tbsp miso paste (approx. 50g)
1 tbsp sesame oil
1 clove garlic, minced
½ tbsp honey (approx. 5g)
Ginger paste (to taste)
1 tsp low sodium soy sauce
1 tsp chilli paste (optional)

For the Noodle Bowl

160g dried vermicelli or bean thread noodles (40g dried per bowl)
1-2 carrots, julienned or thinly shredded
1-2 cucumbers, julienned
Iceberg lettuce
Shredded Purple Cabbage
120g Edamame Beans (40g per bowl)
2 tsp sesame seeds (1/2 tsp per bowl)
Green onion (for garnish)
Lime wedge (for serving)

Macros Per Bowl

(4 Servings, 1 serving= 1 Bowl)

Calories: 450

Carbs: 48g

Protein: 37g

Fat: 12g

Storage and Meal Prep Tips

Store in the fridge for up to 4-5 days.

Can eat cold OR can heat up in microwave for 1 minute to loosen up the noodles and chicken (does not affect veggies) OR alternatively keep the chicken separate, reheat then add it (along with the sauce) to the noodle bowl and veggies on the day of consumption.

Meal Prep Glass Bowls I use.

I like to store the dressing/sauce in separate containers so the noodles and veggies do not go soggy

You can also store the chicken separately so you can reheat it and add to your bowl when you’re ready to serve/eat.

FAQ

Can I use other noodles instead of vermicelli?
Absolutely! If you can’t find vermicelli noodles, you can substitute with rice noodles, zucchini noodles (for a low-carb option), or egg noodles.

Can I make this dish vegetarian?
Yes! Swap the chicken for tofu or tempeh, and follow the recipe as usual. The Miso sauce will still give you that delicious, savory flavor.

Can You Serve Miso Chicken Vermicelli Noodle Bowls Cold?

Yes! This dish is served cold, which makes it perfect for meal prepping or enjoying a light, refreshing dinner on warmer days. If you prefer a warm meal, simply heat the bowl in the microwave for 30 seconds to 1 minute to loosen up the noodles without affecting the veggies.

Other Healthy Meal Prep Ideas you may like

Healthy Gochujang Chicken Vermicelli Bowls -High Protein Meal Prep

Spicy Peanut Gochujang Noodles with Turkey Mince

Vietnamese Inspired Lemongrass Chicken Vermicelli Bowls

Healthy Chicken Pad Thai – high Protein & low calorie

Baked Satay Chicken Bowls – Easy & Healthy Meal Prep

Prawn Green Curry Bakes (High Protein Meal Prep)

Lemon Chicken and Potatoes (Single Serve Glass Bowl Meal Prep)

Miso Chicken Vermicelli Noodle Bowls

These healthy Miso Chicken Vermicelli Bowls are high in protein, lower in fat, and packed with flavour. Perfect for meal prep or a quick weeknight dinner, they’re fresh, satisfying, and better than takeaway.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course, Main Dish

Servings Bowls

Calories 450 kcal

Ingredients

Miso Chicken

600 g chicken thighs 4 large or 6 small
½ tbsp sweetener Natvia or preferred (see notes)
1 tsp chicken stock powder or paste optional
1 tsp chilli paste optional
2-3 cloves garlic minced
1 tsp low sodium soy sauce
1 tbsp miso paste about 25g

Miso Sauce

1 tbsp sweetener Natvia or preferred (see notes)
2 tbsp rice wine vinegar
2 tbsp miso paste about 50g
1 tbsp sesame oil
1 clove garlic minced
½ tbsp honey 5g
1 tsp ginger paste
1 tsp low sodium soy sauce
1 tsp chilli paste optional

Noodle Bowl Components

160 g dried vermicelli or bean thread noodles 40g per bowl
1-2 carrots julienned
1-2 cucumbers julienned
Iceberg lettuce
Shredded cabbage
120 g Edamame beans 40g per bowl
Sesame seeds for topping
Green onion sliced (for garnish)
Lime wedges to serve

Instructions

In a bowl, combine all chicken marinade ingredients. Add chicken and coat well. Cover and marinate for at least 1 hour in the fridge.
Cook the Chicken
Air Fryer: Preheat to 190°C (375°F). Cook chicken for 20–22 minutes, flipping halfway.
Pan Fry: Cook over medium-high heat for 5–7 minutes per side, until fully cooked and golden.
In a bowl, whisk together all miso sauce ingredients until smooth. Adjust to taste.
Soak vermicelli in hot water for 5 minutes or according to packet instructions. Drain and rinse under cold water.
In each bowl, add a base of noodles. Top with shredded lettuce, cabbage, edamame, carrot, and cucumber. Slice cooked chicken and add on top. Serve the miso sauce on the side in small containers (see notes) or drizzle on top. Garnish with green onion, sesame seeds, and a lime or lemon wedge.