Sesame Noodle Bowl
Well it’s been a hot minute hasn’t it?
Right on cue I hit that every three-month or so slump. I couldn’t think of anything to cook. I had no words to write.
I did however get the Faux Martha’s new cookbook, The Minimalist Kitchen and What’s Gaby Cooking. I’ve thumbed through both cookbooks, marking recipes. I think they’re just the shot of new energy and inspiration I’m needing.
In the meantime there’s always this sesame noodle bowl. Which is SO easy and delicious and the perfect canvas for tons of veggies and any kind of protein you like.
You could almost call this recipe ‘everything but the kitchen sink’ although I think Sesame Noodles sound much more appetizing. Brown rice ramen noodles are tossed in a luscious and creamy peanut sauce and piled high with chicken and vegetables.
I love this recipe for its easy versatility, you can easily adapt the recipe to what you have on hand and still have a delicious meal.
Some easy alternatives include swapping noodles for other healthy grains such as quinoa or whole wheat spaghetti noodles (or skip the grains altogether). Cooked chicken is an easy and delicious protein, but again, you could swap it for tofu, pork or flank steak. And finally, use whatever vegetables you prefer. Snap peas, zucchini or savoy cabbage would be great additions to the combinations I list in the recipe.
I often make this dish at the beginning of the week for an easy and healthy lunch on the go all week long.
Sesame Noodle Bowl (recipe adapted from the cookbook Chloe Flavor)
10 ounces brown rice ramen noodles (quinoa, cauliflower rice or spaghetti noodles also work!)
3 tablespoons toasted sesame oil
¼ cup low-sodium soy sauce
3 tablespoons rice wine vinegar
¼ cup natural peanut butter
2 tablespoons brown sugar
1 tablespoon minced ginger
1 clove garlic
1 tablespoon sriracha (use as little or as much as you like, this gives the sauce a kick)
4-6 ounces cooked chicken, diced (about 2 medium chicken breasts)
4 cups diced raw vegetables such as carrot, red bell pepper, English cucumber and broccoli
Green onion, slivered
Chopped cilantro (optional)
Cook noodles to package instructions. When the noodles are finished cooking, drain water and set aside. In a blender or food processor combine sesame oil, vinegar, peanut butter, brown sugar, garlic and sriracha. Blend until smooth; about 1-2 minutes.
In a large bowl combine noodles with cooked chicken and mixed vegetables. Pour the sauce over everything and gently mix until the sauce is well-incorporated. Garnish with slivered green onion and chopped cilantro.
This dish can be served warm or cold. Store in an air-tight container in the refrigerator for up to three days.