Ingredients
Dressing
- 2 tbsp tahini
- 2 tbsp light soy sauce
- 2 tsp brown sugar
- 1 tbsp chili oil
- 1 clove garlic (crushed)
- 1 tbsp rice wine vinegar
- Splash of water (optional)
Chicken
- 4 skinless, boneless chicken thighs
- 1 tbsp olive oil
- 1 garlic clove (crushed)
- 2 tbsp runny honey
- 2 tbsp light soy sauce
- Salt and freshly ground pepper, to taste
Bowls
- 2 dried noodle nests
- ½ English cucumber (peeled and cut into matchsticks)
- 100 g edamame beans
- Handful of ready-to-eat bean sprouts
- Handful of cilantro (coriander), roughly chopped
- 4 scallions (spring onions), finely chopped
- 1 tbsp toasted sesame seeds
- ¼ cucumber (peeled and cut into chunks)
- Fresh cilantro (coriander), roughly chopped
- ¼ red chili (finely chopped, deseeded if desired)
- Crushed peanuts (optional)
Instructions
- Marinate the chicken: Place the skinless boneless chicken thighs in a bowl and add the olive oil, crushed garlic, runny honey, and light soy sauce. Season with salt and freshly ground pepper. Toss everything together to coat the chicken thoroughly.
- Cook the chicken: Heat a large non-stick frying pan over medium-high heat. Once hot, add the chicken thighs and cook for about 5 minutes until golden and caramelized underneath. Flip and cook for another 5 minutes until the chicken is cooked through with no pink remaining. Remove from heat and set aside.
- Prepare the dressing: In a small bowl, whisk together the tahini, light soy sauce, brown sugar, chili oil, crushed garlic, and rice wine vinegar until combined. Add a splash of water if the mixture is too thick. Taste and adjust seasoning as needed. Set aside.
- Cook the noodles: Cook the dried noodle nests according to the package instructions. Drain well once cooked.
- Toss the noodles and vegetables: Place the cooked noodles in a large bowl and add the cucumber matchsticks, edamame beans, bean sprouts, roughly chopped cilantro, and finely chopped scallions. Drizzle with three-quarters of the prepared dressing and toss well to coat all ingredients evenly.
- Assemble the bowls: Divide the dressed noodle mixture between serving bowls. Slice the cooked chicken thighs and arrange on top of the noodles. Drizzle with the remaining dressing. Garnish with toasted sesame seeds, cucumber chunks, fresh cilantro, chopped red chili, and optionally crushed peanuts.
- Serve immediately: Enjoy your vibrant and flavorful chicken noodle bowl warm or at room temperature for a quick and satisfying meal.
Notes
- You can adjust the chili oil amount to suit your preferred spice level.
- Use skinless, boneless chicken thighs for tender and juicy results; chicken breasts may dry out more easily.
- If you prefer, substitute dried noodles with fresh noodles for a softer texture.
- Adding a splash of water to the dressing helps thin it out for easier tossing.
- Serve with extra crushed peanuts for added crunch and texture.
- If you want a gluten-free version, use tamari or gluten-free soy sauce and check noodle ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
