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Chicken Noodle Bowl

chicken noodle bowl with gingham tablecloth
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These Chicken Noodle Bowls are perfect for a quick and easy lunch or simple supper when you are short on time and want something fuss-free and full of flavour.

Ingredients

Scale

For the dressing: 

  • 2 tbsp tahini
  • 2 tbsp light soy sauce
  • 2 tsp brown sugar
  • 1 tbsp chilli oil
  • 1 clove garlic, crushed
  • 1 tbsp rice wine vinegar
  • Splash of water (optional)

For the chicken:

  • 4 skinless, boneless chicken thighs 
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 tbsp runny honey
  • 2 tbsp light soy sauce
  • Salt and freshly ground pepper 

For the noodle bowls:

  • 2 x dried noodle nests (see FAQs)
  • ½ english cucumber, peeled and cut into matchsticks
  • 100g edamame beans
  • Handful of ready-to-eat bean sprouts
  • Handful of coriander, roughly chopped 
  • 4 spring onions, finely chopped

To garnish:

  • 1 tbsp toasted sesame seeds
  • ¼ cucumber, peeled and cut into chunks
  • Fresh coriander, roughly chopped
  • ¼ red chilli, finely chopped (deseeded, if wished)
  • Crushed peanuts (optional)

Instructions

  1. Put the skinless boneless chicken thighs into a bowl and add the olive oil, garlic, honey and soy sauce. Season with salt and pepper. Toss it all together to completely coat the chicken.
  2. Set a large non-stick frying pan over a medium-high heat. Once hot, add the chicken thighs and cook for about 5 minutes - or until golden and caramelised underneath. Flip it over and continue to cook for another 5 minutes on the other side - or until completely cooked through and no pink remains inside. Set aside.
  3. Meanwhile, in a small bowl, whisk together the tahini, soy sauce, brown sugar, chilli oil, crushed garlic and rice wine vinegar to combine. Add a splash of water if it seems a little thick. Taste and adjust the flavours to suit your tastes. Set aside.
  4. Then, cook the noodles according to packet instructions. Drain well.
  5. Tip the cooked noodles into a large bowl with the cucumber, edamame beans, bean sprouts, coriander and spring onions. Drizzle with ¾ of the dressing (keep some back for serving). Toss well to completely coat the noodles in the dressing.
  6. Spoon into bowls, slice the chicken thighs and place on top. Drizzle with the remaining dressing, then sprinkle with toasted sesame seeds, cucumber chunks, roughly chopped coriander, chilli and crushed peanuts. Enjoy!

Notes

Noodles: you can use any noodles you wish for this Chicken Noodle Bowl - udon, egg, soba and buckwheat all work well. 

Jazz it up: think of this Chicken Noodle Bowl as a base for you to get creative and make your own. You can switch up the veggies on the side and jazz it up a little  by sprinkling with crispy onions, toasted sesame seeds, chopped roasted peanuts or cashews and extra herbs just before serving.

Make it plant based: obviously these are Chicken Noodle Bowls but you can easily adapt for vegetarians by swapping the chicken for crispy pan-fried or roasted tofu. You could also make Vegan Noodle Bowls by using maple syrup instead of runny honey.

Find it online: https://desertislanddishes.co/chicken-noodle-bowl/