Thai Sweet Chilli Chicken Noodle Bowls

By foodiva

Skip the takeout and toss together these healthy Thai Sweet Chilli Chicken Noodle Bowls instead. It’s a perfect recipe for using up any leftover veggies in your crisper at the end of the week.

Ingredients

• 1 tbsp melted coconut oil
• 4 bone-in, skinless chicken thighs (see note)
• 3 tbsp Thai sweet chili sauce
• 1/4 cup extra virgin olive oil
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp coconut aminos (for a soy-free version), low sodium tamari (or soy sauce, if you are not allergic to gluten)
• 2 tsp grated ginger
• 1 tsp sriracha sauce
• 1 clove minced or grated garlic
• 340 g 100% buckwheat soba noodles
• 2 cups shredded napa cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 red bell pepper, thinly sliced or diced
• 2 cups diagonally sliced snap peas
• cilantro, green onions and chopped peanuts (all optional, to garnish)

Preparation

Step 1

Instructions

Preheat oven to 400 degrees F.

Line a baking dish or pan with parchment paper and lay the chicken thighs on top. Brush them with Thai sweet chilli sauce, then bake for 25-30 mins, or until a thermometer inserted in the thickest part of the chicken reads 165F.

While the chicken cooks, prepare all vegetables as directed above. Boil the soba noodles in water according to package directions, about 6-8 minutes. Drain and rinse under cold water.

Let the noodles cool slightly before tossing them with the vegetables. Whisk together the dressing, pour it over top and toss  to coat. (You may want to just use a little bit, then add more on each individual serving later.)

Pull the chicken off the bones and shred it once cool enough to touch. Add it to the larger mixture and toss again, or serve on top of each portion of veggies and noodles.

Serve garnished with cilantro, green onions and chopped peanuts.