Poultry

Asian Chicken Noodle Bowl

Ingredients

• Chicken breast fillet (cooked, pan-fried) — 130 g
• Rice noodles (cooked) — 175 g
• Fresh carrot — 50 g
• Fresh cucumber — 50 g
• Herbs mix (lettuce, fresh mint, and cilantro) — 40 g
• Vegetable oil (for frying) — 6 g (just over half a teaspoon)
• Soy sauce (for marinade and dressing) — 15 g (1 tbsp)
• Lime or lemon juice — 1.5 tbsp
• Garlic and fresh chili — to taste

Instructions

1. 1Chicken. Slice the raw chicken breast into thin, bite-sized strips. Marinate it with half a tablespoon of soy sauce and minced garlic for 5–10 minutes. Heat a skillet with the vegetable oil (6 g) and stir-fry the chicken over high heat until golden brown and cooked through (5–6 minutes). Measure exactly 130 g of the cooked chicken.
2. 2Noodles. Cook the rice noodles according to package instructions (or soak in boiling water for 4–5 minutes), then drain and rinse thoroughly under cold running water to stop the cooking process and prevent sticking. Measure 175 g.
3. 3Vegetables and Herbs. Julienne the carrot and cucumber into thin, long strips. Tear the lettuce, mint, and cilantro coarsely with your hands.
4. 4Simple Soy-Lime Dressing. In a small bowl, mix the remaining half tablespoon of soy sauce, lime or lemon juice, and 2 tablespoons of water. Add finely minced garlic and fresh chili slices if you prefer a spicy kick.
5. 5Assembly. Arrange a bed of fresh greens at the bottom of a deep bowl. Next to each other, section out the cold rice noodles, julienned carrot, and cucumber. Top with the warm, savory chicken. Evenly drizzle the entire bowl with the prepared dressing right before serving.