Asian Noodle Bowl with Vegetables and Sesame Dressing
8min
7min
1
556
Chef's Note
Use rotisserie chicken from the grocery store to make this even faster! The cold noodles are refreshing, but if you prefer warm, skip rinsing them with cold water and serve immediately after draining.
Tags
Ingredients
3 oz dried ramen noodles or spaghetti
4 oz cooked chicken breast, sliced
1.5 cups pre-shredded coleslaw mix
0.5 cup shredded carrots
0.5 cup cucumber, thinly sliced
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon sesame seeds
1 whole green onion, chopped
Instructions
- 1
Bring a medium pot of water to a boil over high heat. Add 3 oz dried noodles and cook for 3 minutes until tender. Drain in a colander and rinse under cold water for 30 seconds. Shake off excess water and set aside.
- 2
While noodles cook, prepare the sesame dressing: In a small bowl, whisk together 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon honey until combined. Set aside.
- 3
Slice 0.5 cup cucumber into thin rounds. Chop 1 green onion into small pieces. Set vegetables aside.
- 4
Place the drained noodles in a serving bowl. Top with 4 oz sliced cooked chicken breast, 1.5 cups coleslaw mix, 0.5 cup shredded carrots, and the sliced cucumber.
- 5
Pour the sesame dressing evenly over the noodle bowl. Sprinkle with 1 teaspoon sesame seeds and chopped green onion. Toss everything together gently with chopsticks or a fork until well combined and serve immediately.
Nutrition Information (per serving)
556
35g
63g
19g
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