Chicken and Green Bean Noodle Bowl
Votes: 6
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The base of this bowl is instant noodles. Ditch the seasoning packets and make a delicious sauce for the noodles using peanut butter, sesame oil, and hot sauce. Divide the noodles into deep bowls and top with slices of grilled honey-glazed chicken breast, a juicy salad of red cabbage and green beans in a tart dressing, and crunchy roasted peanuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg boneless, skinless chicken breasts (about 2 large breasts)
- 3 tablespoons of honey
- 3 tablespoons dark sesame oil
- 3 x 90g packages of instant noodles, discard seasoning packets
- 3 tbsp. l. rice vinegar
- 1 can (400g) chopped green beans, drained
- 2 cups shredded red cabbage
- 3/4 cup fresh mint or cilantro leaves (or a mixture), coarsely chopped
- 1 carrot, grated
- 1/4 cup chunky peanut butter
- 1 - 2 tsp. sriracha sauce
- 1/4 cup honey roasted peanuts, chopped
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Recipes with similar ingredients: chicken breasts, green beans, red cabbage, carrot, mint, Sriracha sauce, Peanut, honey
Cooking the dish according to the recipe:
- Preheat oven to grill mode. Line a baking sheet with foil.
- In a medium bowl, toss the chicken breasts with 1 tablespoon honey, 1 tablespoon sesame oil, 1/2 teaspoon salt, and freshly ground black pepper to taste. Transfer the chicken to the prepared baking sheet and broil, turning once, until cooked through, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to package directions, then drain in a colander and set aside.
- In a large bowl, whisk together 2 tablespoons rice vinegar and 1 tablespoon sesame oil. Add green beans, cabbage, herbs, and carrots and toss to coat.
- In a large bowl, whisk together the peanut butter, Sriracha sauce, 1/3 cup warm water, the remaining 2 tablespoons honey, and the remaining 1 tablespoon sesame oil and vinegar. Season with salt to taste. Add the noodles and toss to combine.
- Thinly slice the chicken. Divide the noodles among four bowls and top with green beans, chicken, and peanuts.
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