Name: Cold Rice Noodle Bowl with Chicken
Ingredients: 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; 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

Scale

Ingredients

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

Instructions

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).
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.
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.
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.
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