Hi friends,
This meal has been on my weekly meal rotations for a few months now and I’m absolutely obsessed with it! The recipe I’m sharing is with Chicken but I love making these bowls with any protein really! Some of my favourites: Salmon, Shrimp, Tofu, Tempeh etc. I love meals that can be adjusted based on individual needs.
Look at those fresh ingredients! I think this would make a really fun “bowl night” where everyone can assemble their own bowl and make it look super fancy but really it’s just filled with healthy, nourishing food.
I personally love rice vermicelli. It’s super light and airy but I have tried this same meal with soba before and was definitely a fan. So I know the recipe list of ingredients is LONG like probably one of my longest but I really wanted to share how exactly I make this meal. I swear it’s easier to make than it looks :).
And as always, I like to keep in everyone’s dietary restrictions so this healthy Asian Chicken Noodle Bowl with Almond Sauce is:
- Gluten-free (ensure soy sauce is gf)
- Vegan friendly (sub tofu for chicken)
- Dairy-free
- Refined-sugar free
- Peanut free
I can’t wait to see you try this recipe and dig in! As always, please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! It just makes my day!! To never miss a post again, you can subscribe to my blog and receive a freebie too!
Asian Chicken Noodle Bowl with Almond Sauce
Notes
You can substitute the chicken for tofu, salmon, shrimp etc.
Ingredients
Chicken marinade:
- 2 chicken breasts (approx 0.7 lb)
- 2 tbsp avocado oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 black pepper
- 1/2 tsp turmeric (optional)
Vegetables:
- 1 cup chopped carrots
- 1 cup chopped red bell pepper
- 1 cup chopped cauliflower (or broccoli)
- 3 cups chopped bok choy
- 1 tbsp sesame oil
- 1/2 cup chopped red onion
- 1 tsp fresh grated ginger
- 1 minced garlic clove
Noodles:
- 100 g (2 servings) white rice vermicelli (cooked according to package instructions)
Almond Sauce
- 2 tbsp thick almond butter
- 1 tbsp sesame oil
- 1.5 tbsp gluten free soy sauce (Braggs)
- 1/2 tbsp - 1 tbsp sriracha (depending on your heat level)
- 2 tbsp rice vinegar
- 1 tbsp water (only if too thick)
Garnish:
- 1 green onion stalk, chopped
- 2 tbsp chopped cilantro
- 1 lime, halved
Instructions
- Chop chicken into bite sized pieces. In a bowl, mix half avocado oil, chicken and remaining marinade spices. Set aside or refrigerate if doing ahead of time.
- Mix sauce ingredients, adjust based on your taste and set aside.
- Cook rice noodles according to package instructions. Set aside.
- Add remaining half of avocado oil to cast iron or deep dish pot and heat to medium-high heat. Add chicken and saute until cooked through and juices run clear. Remove from chicken from pan.
- To make vegetables in the same pan, add sesame oil, red onion, ginger and garlic, cooking on medium heat until fragrant. Add remaining vegetables and cook to your preference.
- Assemble bowl with noodles, chicken, vegetables and top with green onion, cilantro and lime. Serve fresh and enjoy!
