Dinner

Chicken + Veggie Noodle Bowls w/ Spicy Miso Butter Dressing

Name: Chicken + Veggie Noodle Bowls w/ Spicy Miso Butter Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian🇯🇵
Ingredients: 10-12 oz noodles (or use 2 cups rice*); 1 tbsp olive oil; 1 lb ground chicken; ½ tsp kosher salt; 4-6 cups thinly sliced or grated raw veggies (snap peas, carrot, cucumber, radish, napa cabbage, etc…**); ½ bunch scallions, (thinly sliced); 1 avocado, (sliced or chopped, optional); Toasted sesame seeds, (for topping); ¼ cup lime juice; ¼ cup mellow white miso paste; 3 tbsp butter, (melted); 2 tbsp toasted sesame oil; 2 tbsp water; 1 tbsp gochujang (or use sriracha); 1 clove garlic; 1 tsp maple syrup; *I love this with thick and chewy udon noodles (I used Sanukiya udon - find them at any Asian grocery store), but you could also use any noodle variety like rice noodles or even buckwheat. It’s also delicious as a rice bowl.; **If you want to add some cooked veggies instead of or in addition to the raw veggies, transfer the cooked chicken to a plate, cook the veggies in the same pan, and then combine them together (mushrooms and/or broccoli would be delicious).; Protein bump! ~ Put an egg on it for an extra 6g of protein, plus that luscious runny yolk will make it even saucier.

Asian🇯🇵

Chicken🐔

4 servings

servings

10 minutes

active time

20 minutes

total time

Start Cooking

Ingredients

10-12 oz noodles (or use 2 cups rice*)

1 tbsp olive oil

1 lb ground chicken

½ tsp kosher salt

4-6 cups thinly sliced or grated raw veggies (snap peas, carrot, cucumber, radish, napa cabbage, etc…**)

½ bunch scallions, (thinly sliced)

1 avocado, (sliced or chopped, optional)

Toasted sesame seeds, (for topping)

¼ cup lime juice

¼ cup mellow white miso paste

3 tbsp butter, (melted)

2 tbsp toasted sesame oil

2 tbsp water

1 tbsp gochujang (or use sriracha)

1 clove garlic

1 tsp maple syrup

*I love this with thick and chewy udon noodles (I used Sanukiya udon - find them at any Asian grocery store), but you could also use any noodle variety like rice noodles or even buckwheat. It’s also delicious as a rice bowl.

**If you want to add some cooked veggies instead of or in addition to the raw veggies, transfer the cooked chicken to a plate, cook the veggies in the same pan, and then combine them together (mushrooms and/or broccoli would be delicious).

Protein bump! ~ Put an egg on it for an extra 6g of protein, plus that luscious runny yolk will make it even saucier.

Directions

Cook your noodles or rice (rice cooking instructions).

To make the dressing, in a high speed blender, add the lime, miso, melted butter, sesame, water, gochujang, garlic, and maple syrup. Blend on high until totally smooth. The mixture will seem thick, but once you microwave it, it will thin out.

In a large skillet over medium-high heat, warm the olive oil. Once the oil is hot and shimmering, add the chicken and salt. Break into chunks and let it cook, undisturbed for 2-3 minutes. Continue to break into smaller crumbles and cook until the chicken is cooked through, about 2-3 more minutes.

Warm up the sauce in the microwave in 10 second intervals, until just warm (or warm gently on the stove). The texture should become thinner.

Add your noodles or rice to your bowl and top with veggies and chicken. Drizzle the sauce generously all over. Top with scallions, avocado (if using), and sesame seeds.