Ultimate Asian Fusion: Chicken Wings, Seafood Noodles & Fresh Salad Bowl
By Tima Gaye
📚 Table of Contents
- 🍗 Ingredients for the Chicken
- Marinate the Chicken Wings
- Coat and Fry the Chicken Wings
- 🦐 Simmer the Seafood in Flavorful Broth
- 🍜 Cook the Rice Noodles Just Right
- 🥗 Prepare the Fresh Salad Bowl
- 🍜 Assemble and Serve Your Ultimate Bowl
- Enjoy Your Asian-Inspired Feast
- 💡 Tips for Success
- ❓ Frequently Asked Questions
- 🌐 Explore More Recipes & Helpful Links
🎥 Unlock the Asian Chicken & Seafood Noodles Quiz Answers
Watch a short video, then test your knowledge of this flavor-packed fusion bowl! 🍗🦐🍜
(After watching, the quiz answers will appear below!)
🧠 Quick Quiz: Asian Chicken Wings & Seafood Noodles
- Which two ingredients are used to marinate the chicken wings?
- Which thickening pair is used to coat the wings before frying?
- What component gives the seafood broth its bold flavor?
- Which garnish item is included in both noodle and salad parts?
- What is served beneath the wings and seafood in the bowl?
💡 Tip: Think marinade → coating → broth → base layer!
💛 Why You’ll Love This Ultimate Asian Fusion Bowl
- 🔥 Bold Flavor Explosion: Every bite is packed with contrasting textures and taste—crispy chicken wings, savory seafood broth, and soft noodles.
- 🥢 Perfect Balance: It’s the best of both worlds—comforting and fresh, spicy and mild, chewy and crunchy.
- 🍜 Street-Food Inspired: Brings those bold, punchy Asian flavors straight into your kitchen with an easy homemade twist.
- 🎨 Customizable: Add your favorite seafood, adjust the heat, or switch up the noodles—this dish welcomes your personal touch.
- 📸 Picture-Perfect: Colorful, vibrant, and ready to impress—this bowl looks as good as it tastes!
Introduction
To bring your Ultimate Asian Fusion: Chicken Wings, Seafood Noodles & Fresh Salad Bowl together, start by placing a generous serving of rice noodles into a deep serving bowl. Gently top the noodles with a few pieces of your golden crispy chicken wings.
Next, pour in some of the rich and aromatic seafood broth—make sure to include a few tender seafood pieces for that bold flavor boost. On the side, add your colorful, refreshing salad of cucumbers, tomatoes, onions, spring onions, and lettuce.
This final arrangement brings everything together—crispy, soft, warm, and fresh—all in one bowl. It’s not just a dish, it’s an experience.
🍗 Ingredients for the Chicken
- Fresh chicken – 1kg
- Lime juice – juice of 1 lime
- Korean red chili paste – 1 tbsp
- Creamy garlic paste – 1 tsp
- Oxo seasoning cube – ½ (or use salt)
- Soy sauce – 1 tbsp
- Vinegar – 1 tsp
- Cornflour – 1 tbsp
- Cornstarch – 2 tbsp
- Smoked paprika – 1 tsp
- Black pepper – ½ tsp
- Brown sugar – 1 tsp
- Water – ¼ cup (for marinade)
- Oil – for frying
🦐 Ingredients for the Seafood
- Fresh mixed seafood – 1 pack (prawns, mussels, or your choice)
- Lime juice or salt – for cleaning
- Asian paste – 1 tsp
- Oxo cube – 1 (or a pinch of salt)
- Chili oil – 1 tbsp
- Spring onions – 2, chopped
- Water – 2 cups
🍜 Ingredients for the Noodles
- Rice noodles – 1 pack
- Optional seasoning – soy sauce or your favorite noodle seasoning
Marinate the Chicken Wings
You can start by giving your chicken wings a good rinse with a splash of lime juice. This helps remove any residual odors and adds a refreshing citrus note. Pat the wings dry and set them aside.
In a large mixing bowl, combine the following ingredients to create your marinade:
- 1–2 tablespoons of Asian paste (like Thai red curry or miso-based paste)
- 1 teaspoon garlic paste
- 1–2 Oxo cubes, crumbled (or your favorite seasoning cube)
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon brown sugar
Mix everything thoroughly to form a rich, glossy paste. Add your chicken wings into the bowl and gently massage the marinade into each piece, making sure every wing is coated in that savory, sweet, and tangy blend.
💡 Pro Tip: Let the wings marinate for at least 30 minutes—but if you have more time, an hour or even overnight will give you even deeper, more developed flavor
Coat and Fry the Chicken Wings
After your chicken wings have had time to soak in all that flavorful marinade, it’s time to give them their crispy coating!
Sprinkle a generous mix of cornflour and cornstarch over the wings. Toss them thoroughly until every piece is lightly dusted—this will help create that golden, crunchy texture we’re aiming for.
Next, heat your oil in a deep pan over medium heat. Don’t rush—wait until the oil is hot enough for frying. Drop the wings in gently, working in batches so they cook evenly and don’t crowd the pan.
Fry each batch until the outside is crispy and beautifully golden, while the inside stays juicy and tender. Once they’re done, transfer the wings to a plate lined with paper towels to drain off any excess oil.
🦐 Simmer the Seafood in Flavorful Broth
It’s time to bring the seafood to life!
Start by cleaning your seafood thoroughly—you can use a bit of lime juice or salt to remove any fishy odor and ensure it’s fresh and ready to absorb flavor. Give everything a good rinse after.
Now, let’s build a rich and aromatic base. In a medium pot, add:
- 1 tablespoon Asian paste
- 1 Oxo cube (or your favorite bouillon cube)
- 1 teaspoon chili oil (adjust for spice level)
- 2–3 chopped spring onions
- 2 to 3 cups of water (just enough to cover the seafood)
Give it a stir and bring everything to a gentle simmer over medium heat. As the broth begins to bubble, carefully add in your cleaned seafood—this could be prawns, squid, mussels, or a mix depending on what you have.
Cover the pot and let it cook for 10 to 12 minutes, just until the seafood is tender and beautifully infused with all that spicy, savory flavor. Keeping it covered helps trap in the aroma and lock in moisture.
💡 Tip: Avoid overcooking the seafood—just until it’s firm and opaque, no more. This keeps it juicy and perfectly textured.
🍜 Cook the Rice Noodles Just Right
Bring a pot of water to a rolling boil. Gently drop in your rice noodles and cook them until they’re tender but still have a slight bite—what we call al dente. This keeps them from getting mushy when mixed with the broth later.
For an extra touch of flavor, you can add a pinch of salt or a splash of soy sauce to the boiling water. Once the noodles are done, drain them immediately and rinse under cold water. This stops the cooking process and prevents the noodles from clumping together. Set them aside, ready for that flavorful seafood broth.
🥗 Prepare the Fresh Salad Bowl
Grab your fresh veggies—it’s time to add some crunch and color to your plate! Begin by slicing up a handful of crisp cucumbers, juicy tomatoes, a bit of red or white onion, and some fresh lettuce. Don’t forget to chop a few spring onions for that mild, aromatic touch.
Next, gently top it all off with a soft-boiled egg—creamy yolk and all. The cool, crisp veggies paired with the richness of the egg bring a refreshing balance to the bold, savory flavors of the wings and seafood noodles.
Not only does this salad lighten the meal, but it also makes your plate pop with beautiful colors!
🍜 Assemble and Serve Your Ultimate Bowl
Now for the fun part—putting it all together!
In a deep serving bowl, start by laying down a bed of your tender rice noodles. Place a few golden, crispy chicken wings right on top. Then, ladle over that fragrant seafood broth with plenty of those tender seafood pieces—either poured directly over the noodles or placed beside them, depending on your style.
Finish it off by adding a generous helping of your fresh, colorful salad on the side. This final touch brings everything into harmony—crunchy, savory, soft, and juicy—all in one unforgettable bowl.
💡 Tips for Success
- ✨ Marinate Thoroughly: Let your chicken soak in that flavorful marinade for at least 30 minutes—or overnight for maximum flavor.
- 🔥 Don’t Crowd the Pan: Fry chicken wings in batches to keep them crispy. Overcrowding lowers the oil temperature and makes them soggy.
- 🧂 Season as You Go: Taste your broth before adding seafood, and adjust with salt, soy sauce, or seasoning cubes if needed.
- 🍜 Noodle Trick: Rinse noodles in cold water after boiling to stop the cooking and prevent sticking.
- 🌿 Fresh Garnishes: A sprinkle of chopped spring onions or sesame seeds can elevate your final presentation beautifully.
❓ Frequently Asked Questions
Can I use chicken breast instead of wings?
Yes! Chicken breast works well, just slice it into thick strips so it stays juicy during frying.
What kind of seafood can I use?
You can use a mix of prawns, mussels, squid, or even crab meat. Just make sure it’s cleaned properly and not overcooked.
How spicy is this dish?
It has a gentle kick thanks to chili paste and chili oil. Adjust the amount to suit your heat tolerance.
Can I prep this ahead of time?
Absolutely! You can marinate the chicken and even prepare the seafood broth a day ahead. Just reheat gently before serving.
What are good substitutes for Asian paste?
You can use a mix of soy sauce, ginger, garlic, and a dash of sesame oil to mimic the flavor. Korean gochujang is a great substitute too.
🌐 Explore More Recipes & Helpful Links
Love this dish? You might also enjoy trying our Prawn in Butter Sauce.
Need tips on how to get your seafood just right? Check out this guide on Perfect Seafood Cooking from BBC Good Food.
Curious about the spices we use? Discover the magic of Asian Spices with this spice guide from Serious Eats.
About the Author:
Tima Gaye is a Gambian-born, UK-based home cook and recipe creator. She shares rich, flavorful recipes inspired by African roots and global dishes. Every meal she creates comes from the heart — blending tradition, creativity, and love.
💛 Follow Tima for More Recipes & Videos:
👉 Facebook: Cook with Tima Gaye
👉 TikTok: @timagaye712
