Description
Perfect for a quick weeknight dinner or meal prep lunch, these bowls offer a delicious balance of textures with tender noodles, crunchy vegetables, and a rich, flavourful peanut sauce.
Ingredients
Peanut sauce:
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1/4 cup peanut butter (I used natural peanut butter)
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1 tbsp honey
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2 tbsp low-sodium soy sauce
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2 tsp sesame oil
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1 tbsp rice vinegar
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1 garlic clove, minced
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1/2 tsp minced fresh ginger
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1/4 cup warm water
Bowls:
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1 tbsp avocado oil (or other cooking oil)
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2 boneless, skinless chicken breasts, diced
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Salt, to taste
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8 oz soba noodles
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1 small carrot, julienned
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1 medium cucumber, diced
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2 cups shelled edamame (frozen, thawed)
For serving:
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Chopped peanuts (optional)
Instructions
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Cook the noodles according to the package instructions.
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Meanwhile, whisk the sauce ingredients in a small bowl until smooth, then set aside.
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Heat 1 tbsp avocado oil in a large frying pan over medium-high heat. Add the diced chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown.
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Add a small amount of sauce to the pan (about 1/3 of the total) and stir to coat the chicken evenly. Let it simmer for an additional 2-3 minutes.
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When the noodles are done cooking, strain them and return them to the pot. Add the remaining sauce and stir to coat.
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Assemble the bowls by dividing the noodles, chicken, edamame, cucumber, and carrots between four bowls. Top with chopped peanuts (optional) and serve.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Stove-top