Asian Noodle Bowl with Chicken and Sesame Ginger Dressing

March 28, 2019

There’s something undeniably tempting about the sweet, salty, umami, sometimes spicy flavors of Asian noodle dishes: Twirling saucy noodles around chopsticks. The contrasting textures of chewy noodles, crisp-tender vegetables, and your favorite protein. Everything coming together in one bowl (or white takeout box). Bet you’re getting hungry just thinking about it!

This recipe is our take on an Asian-inspired noodle dish that’s satisfying, easy to prepare, and, above all, scrumptious. Our noodle bowl uses shirataki or kelp noodles instead of grain-based noodles, while both stir-fried and raw veggies add crunch and color. Kimchi provides spicy heat and, since it’s a fermented food, an added bonus of probiotic goodness. Top it off with our Sesame Ginger Dressing and dig in! (To make this dish vegetarian, simply leave out the chicken or substitute tofu instead.)

Asian Noodle Bowl with Chicken and Sesame Ginger Dressing

Rated 5.0 stars by 1 users

Servings

Prep Time

Cook Time

20 minutes

Calories

546

We took your favorite Asian noodle bowl and made it gluten-free by swapping shirataki or kelp noodles for traditional noodles. Then we added stir-fried, fermented, and raw veggies, flavorful marinated chicken, and Sesame Ginger Dressing made with avocado oil for a perfectly flavorful one-bowl meal.

Author:

Primal Kitchen

Image of Asian Noodle Bowl with Chicken and Sesame Ginger Dressing

Ingredients

1 boneless skinless chicken thigh
Scant ½ teaspoon salt, divided
Scant ½ teaspoon ground black pepper, divided
4 tablespoons Primal Kitchen Sesame Ginger Dressing, divided
Primal Kitchen Avocado Oil Spray
1 tablespoon Primal Kitchen Avocado Oil
3 stalks broccolini, ends trimmed, cut into thirds
Handful of snow peas (about 10), chopped
8 ounces shirataki or kelp noodles
2 sheets nori, crumbled
1 ounce shredded carrots
½ cup prepared kimchi
2 tablespoons pickled ginger (optional)
1 hard-boiled egg, sliced lengthwise

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Directions

Marinate and cook the chicken:

Place the chicken in a bowl and season both sides with salt and pepper. Pour about 2 tablespoons of Sesame Ginger Dressing on top. Flip the chicken so it gets coated in dressing on both sides. Place in the refrigerator to marinate for at least 30 minutes and up to 1 hour.
When chicken has finished marinating, remove from refrigerator and let sit at room temperature for about 10 minutes.
Heat an indoor grill pan or cast-iron skillet over medium-high heat. Spray with avocado oil spray.
Cook chicken thigh for about 6 minutes per side (depending on how thick your chicken is). Cooked chicken should register 165ºF on a meat thermometer when inserted into the thickest part of the meat.
Remove the chicken from the pan and allow to rest on a cutting board for 5-10 minutes. Meanwhile, prepare the rest of the noodle bowl.

Prepare the noodle bowl:

Prepare shirataki noodles according to package directions.
Heat the avocado oil in a skillet or wok over medium-high heat.
Add broccolini and stir-fry for about 2 minutes.
Add snow peas and stir-fry for an additional 2-3 minutes. Sprinkle with salt and pepper. Remove from heat.
Place the noodles in a large bowl. Top noodles with stir-fried veggies, nori, carrots, kimchi, ginger (if using), and hard-boiled egg. Slice the chicken and arrange it on top of the veggies. Drizzle with 2 tablespoons (or more!) of the Sesame Ginger Dressing.