Sesame Chicken Noodle Bowls
Sesame Chicken Noodle Bowls are made with shredded chicken, red bell pepper, carrots, edamame, ramen noodles and tossed in a delicious Thai-style almond butter sauce.
Servings: 4 servings
Ingredients
- 4 ramen noodle cakes about 10 ounces uncooked
- 2 cups cooked shredded chicken breasts or rotisserie chicken
- 1/2 of a red bell pepper thinly sliced
- 1/2 cup shelled edamame
- 1 carrot shredded
- 2 green onions thinly sliced
- 1-2 tablespoons chopped cilantro
- 1 tablespoon toasted sesame seeds
Sauce
- 5 tablespoons almond butter
- 1/4 cup low sodium soy sauce or tamari
- 2 tablespoon rice vinegar
- 1 1/2 tablespoon honey
- 1 tablespoon minced fresh ginger
- 1 teaspoon sriracha
- 1/4 teaspoon garlic powder
- 2 tablespoons hot water
Instructions
- Cook the ramen noodles in salted water according to package instructions omitting any seasoning packets.
- While the noodles cook prep the vegetables and add them, the cilantro, edamame and shredded chicken to a larger serving bowl.
- When the noodles are cooked, rinse them under cold water, drain and add them to the serving bowl.
- Add all of the sauce ingredients to a blender and blend until smooth. Pour the sauce in with the other ingredients and toss together until everything is coated in it. Divide into bowls and top with extra cilantro, green onion and sesame seeds.
Video
Nutrition
Serving: 1g | Calories: 535kcal | Carbohydrates: 67g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 640mg | Fiber: 5g | Sugar: 10g