Sesame Chicken Noodle Bowl
With rice noodles, tender chicken, red pepper, and snap peas. Topped with fresh cucumbers, carrots, cilantro, and crunchy crushed peanuts. Drizzled with a tasty Sesame Sauce.
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Servings: 4 bowls
Equipment
- wok or large pan
- wooden spoon
- medium bowl
- whisk or fork
Ingredients
- 1 package rice noodles
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 boneless, skinless chicken breasts cut into bite-sized chunks
- salt and pepper to taste
- 1 red bell pepper sliced
- 6 ounces sugar snap peas
- ½ english cucumber thin sliced then halved
- carrots grated
- peanuts garnish, optional
- cilantro garnish, optional
For the tahini sauce
- ⅓ cup tahini
- 2 tbsp coco aminos or soy sauce
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 2 tsp go-chu-jung or chili paste
Instructions
- Cook rice noodles according to package directions.
Cook the Chicken and Vegetables
- Heat a wok or large pan on medium heat. Add oil and garlic. Stir with a wooden spoon and cook garlic until fragrant.
- Add chicken, salt, and pepper to the wok. Cook until completely cooked through with no pink (about 5 minutes).Add peppers and snap peas, stir and cook until tender.
For the Sesame Sauce
- Combine tahini, coco aminos, rice vinegar, sesame oil, go-chu-jung, and lime juice in a medium bowl.Whisk until smooth and completely combined. Add water and continue mixing if a thinner sauce is desired.
Assemble the Noodle Bowls
- Place cooked rice noodles in a bowl. Top with the chicken, pepper, and snap pea mixture. Followed by cucumber, carrots, crushed peanuts, and cilantro. Drizzle on the tahini sauce.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.