Cold Rice Noodle Bowl with Chicken

The past month has been a blur. There was a trip to DC for a friend’s wedding and then a trip to Puerto Rico (full of sunshine and beautiful beaches and so much delicious mofongo … recommendations to come!) and then a trip to Greece that included a gorgeous sunset and a pretty sweet view or two and then some new things happening at work, and oh by the way, did I mention I’m moving?

So, my apologies for not sharing this cold rice noodle bowl recipe earlier. It’s kind of perfect for this time of year, when those horrible summer heat waves, with their oppressive, oven-like temperatures, hit the city. It’s also perfect for busy weeknights, when you need food fast and have little patience for anything complicated or time-consuming. Sure, there are a fair amount of ingredients here. But most of them are for the sauce (which has one step: stir), and impart tons of flavor. Seriously, this peanut-sesame sauce is FIRE, and I want to put it on everything. It’s tangy and savory and spicy, and would be equally delicious as a marinade for chicken, fish or shrimp.

I used cucumbers, bell peppers and packaged broccoli slaw here, but snow peas, carrots or anything else that’s crisp and crunchy would be delicious here. Paired with the chicken, the cold noodles and that sauce, it’s a great easy dinner and makes great leftovers for lunch the next day!

And now, excuse me while I go pack …

Cold Rice Noodle Bowl with Chicken

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Ingredients

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For the chicken

• 2 tablespoons toasted sesame oil
• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon honey
• 1 tablespoon finely grated ginger
• 2 teaspoons minced garlic (from 1 large clove)
• 1 teaspoon chili-garlic paste
• 1 pound boneless skinless chicken thighs, cut into 2-inch pieces
• 1 tablespoon canola oil

For the noodle bowl

• 1 12-ounce bag of dried rice noodles
• 2 tablespoons toasted sesame oil, plus a splash to loosen noodles
• 2 tablespoons tahini
• 1 tablespoon peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 2 tablespoons finely grated ginger
• 2 teaspoons minced garlic (from 1 medium-large clove)
• 2 teaspoons chili-garlic paste, plus more for serving
• 1/2 pound cucumber, sliced into 1/2 inch-thick half-moons
• 1 red bell pepper, cut into 1/2 inch-thick slices
• 1/2 of a 12-ounce bag of broccoli slaw
• 2–3 scallions, chopped

Cook Mode

Instructions

1. Marinate the chicken: Combine the toasted sesame oil, soy sauce, rice wine vinegar, honey, grated ginger, minced garlic and chili-garlic paste in a large bowl. Stir in the chicken pieces, then cover and refrigerate for at least 20 minutes (and up to 1 hour).
2. Cook the chicken: In a large skillet, heat the canola oil on medium-high heat. Add the marinated chicken and cook, tossing frequently, until the chicken has cooked through, 10-12 minutes. Set aside to cool.
3. Prepare the noodles according to package directions. Strain and rinse under cold water. Add a splash of toasted sesame oil to keep the noodles from sticking. Set aside.
4. Make the sauce: In a large bowl, combine the remaining two tablespoons of sesame oil, tahini, peanut butter, soy sauce, vinegar, honey, ginger, garlic and chili-garlic paste.
5. Distribute the sauce evenly between four bowls. Add a knot of the cold noodles to each, then top with the chicken, cucumbers, bell peppers, broccoli slaw and scallions. Serve with additional chili-garlic paste, if desired.

Nutrition

• Serving Size: 4