Chopped Chicken Sesame Noodle Bowls + Weekly Menu

Chopped Chicken Sesame Noodle Bowls 1

Mr. Prevention has a “man cold” and so Shea and I went to Chicago today to celebrate Easter with my family. We did brunch, church service, and then chatted back at home before we hit the road in time for a late nap. It was a quick visit but always nice to see family and friends.

Chicago traffic was non-existent at 8am on Easter morning and so I made it door-to-door in 90 minutes exactly – the best time I’ve ever made. This was fortunate due to the fact that Shea had just gotten up for the day and so to throw her in a car seat for 1 ½ hours was not enjoyable for her. Thank goodness for snacks and kids music.

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Knowing we were taking our little trip today, I had grocery shopped yesterday after quickly planning an easy weekly menu. I don’t know if it’s the pregnancy or what, but I haven’t had any desire to cook lately. And as a result, there have been few leftovers to take to work for lunch. I think I bought lunch at work 3 days last week and that has never happened before. I’m a leftover lover.

Of course some leftovers are better than others, but all things considered, I’m not picky.

Chopped Chicken Sesame Noodle Bowls 2

The night I made these Chopped Chicken Sesame Noodle Bowls, I served everything warm. As leftovers, I ate everything cold. I’m not sure which I liked best – they were both wonderful! But leftovers that don’t even require microwaving? Love it lots.

I doubled up on the noodles and upped the veggies substancially. I also doubled the peanut sauce because, well, I wanted to make sure there was enough peanut-y goodness to go around. The sauce was good enough to drink!

Chopped Chicken Sesame Noodle Bowls 4

Chopped Chicken Sesame Noodle Bowls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
Sauce:
  • ⅓ cup sesame oil
  • ¼ cup rice vinegar
  • 4 cloves garlic
  • 2 Tbsp ginger paste
  • ½ tsp salt
  • ½ cup natural peanut butter
  • ½ cup water
  • 3 Tbsp sesame seeds
  • ½ tsp red pepper flakes
Noodle Bowl:
  • 2 tsp olive oil
  • 1 lb boneless skinless chicken breasts, halved to thin width-wise
  • ¼ tsp salt and black pepper, to taste
  • 8 oz uncooked soba noodles
  • 2 cucumbers, seeded and diced
  • 9 carrots, shredded
  • 1 cup cilantro, loosely packed
Instructions
  1. In a mini food prep or food processor, pulse the sesame oil, rice vinegar, garlic, ginger, salt, peanut butter, and water until well-incorporated and smooth. Stir in the sesame seeds and red pepper flakes.
  2. Heat oil in a large, nonstick skillet over medium heat. Once hot, add the chicken and sprinkle with salt and pepper. Cook until golden brown; flip and cook until browned and cooked through. Add about ⅓ of the prepared sauce and cook for 2-3 minutes. Remove chicken and allow to cool slightly; cut into thin strips, dice, or shred between two forks.
  3. Meanwhile, cook soba noodles according to package directions. Drain and set aside; keep hot if serving dish warm.
  4. Toss the cooked noodles with the remaining sauce; stir in the cucumber, carrot, cilantro, and chicken. Serve hot or cold, as desired.
Notes
Recipe slightly adapted from Pinch of Yum
Nutrition Information
Serving size: About 1½ cups Calories: 518 Fat: 26.7 Carbohydrates: 42.3 Sugar: 7.3 Sodium: 626 Fiber: 6.2 Protein: 30.0 Cholesterol: 46
Weekly Menu: March 27th – March 31st

Be well,

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