Grilled Chicken Noodle Bowl
Something different! I love stepping out of my comfort zone now and then and getting creative with some Asian flavors!
Servings 4 Servings
Ingredients
- 7 oz spaghetti style rice noodles cooked
- grapeseed oil
- 1/2 cup red onion diced fine
- 4 cloves garlic minced
- 1 serrano pepper minced
- Pepper flakes optional
- 1/2 cup poblano strips
- 1/2 cup red or yellow bell pepper strips
- Salt and pepper to taste
- 1 pound grilled chicken breast sliced thin
- 1/2 pound blanched asparagus sliced
- 1 tablespoon unsalted butter
- Juice and zest of 1 large lemon or 2 small
- 2 tablespoons cornstarch
- 1/3 cup cold water
- Parsley or cilantro chopped for garnish
Instructions
- Cook the rice noodles. Place noodles in a container or pot and cover with very hot water. Check after 25 to 30 minutes. If ready, drain and rinse with cold water, set aside.
- Add 2 tablespoons of oil to a skillet and heat to medium/low. After a few minutes, add the onions, garlic, serrano and red pepper flakes. Saute for 5 minutes. Add the other peppers, season lightly with salt and pepper. Turn heat up and saute for 2 minutes.
- Zest the lemon and set aside. Whisk the cornstarch with 1/3 cup of water and lemon juice until smooth, set aside.
- To the pan, add the butter, chicken and asparagus. Toss to combine. Add in zest and cornstarch mixture, stir well. Cook for just a minute to thicken the sauce, taste for salt. Fold in the noodles, remove form heat and toss to combine. Fold in the parsley or cilantro, serve right away. Yields 4 servings.