Oodles of noodles…and a bunch of other stuff!!
Asian-inspired noodle bowls have become rather popular on the tables of American food fanatics. Influenced by a variety of dishes from ramen to pho, we seem to be captivated by this tasty trend nearly as much as the bento.
I love noodles; I love sauce; I love piling a bunch of food on top of food on top of food. I thusly saw it fit to jump on the noodle bowl bandwagon…but I had to do it Bottomless Stomach-style, which meant I needed to start with an incredibly large bowl…
On my quest to scrounge up the most enormous vessel that could be found, I came across one of my giant metal mixing bowls. With as much as I enjoy a sizable portion, I decided nothing smaller would do.
For the foundation of the dish, my choice was the unsurpassable glucomannan noodle, as this type has no digestible calories which greatly contributes to the large portion size. My favorite brand is NOoodle, which is the very brand that introduced me to this sort of incredible product. Less calories spent on the noodles means more calories for the toppings and sauce, which ultimately equates to a gratifyingly large amount of food. They are also an excellent gluten-free alternative to traditional wheat-based pastas.
This bowl includes a hearty amount of protein from half a pound of lean chicken breast, as well as many plant-based benefits from a multitude of vegetables. Served with a sweet and spicy peanut sauce made from powdered peanut butter, this dish combines a pleasing variety of both flavors and textures. It is also quite simple to assemble, so you can save adequate time and effort for preparing dessert.
There are few things more satisfying than good food and lots of it. Therefore, if you ever find yourself daydreaming of wishing wells full of noodles, this generously-portioned recipe will certainly appease. Cheers!
Chicken Noodle Bowl with Peanut Sauce
Makes: 1 bowl
Equipment: A very large bowl for the noodles and a medium bowl (or tea cup) for the sauce
3-8 oz packages glucomannan noodles, such as NOoodle, drained and dry-fried
8 oz chicken breast, cooked and sliced
1/3 cup bok choy, lightly steamed
1/3 cup shredded carrots, lightly steamed
1/3 cup sliced bell peppers
1/4 cup (24 grams) powdered peanut butter
2 tablespoons low sodium vegetable stock
4-5 tablespoons water
1/2 tablespoon rice vinegar
2 teaspoons red pepper flakes
1 teaspoon liquid aminos or reduced sodium soy sauce
1 teaspoon fresh lime juice
1 teaspoon powdered ginger
1 teaspoon onion powder
1/2 teaspoon siracha
1/4 teaspoon garlic powder
Sea salt to taste
Liquid stevia to taste
Begin by filling the bowl with noodles; arrange the chicken and vegetables on top.
For the sauce, combine the powdered peanut butter, red pepper flakes, ginger, onion, and garlic in the serving bowl; stir with a fork or whisk to combine.
Add the vegetable stock and water; stir thoroughly to achieve a smooth, pourable consistency, adding more water if needed. Add the vinegar, liquid aminos, lime juice, siracacha, salt, and stevia. Continue to stir until until all ingredients are completely incorporated.
Serve the bowl slightly warm or at room temperature with sauce.
Per entire bowl with sauce – 363 calories; 6g total fat; 41g total carbohydrate (33g dietary fiber, 3g sugar, 8g net carbs); 66g protein
If you would like more detailed nutritional or ingredient information, feel free to contact me.
Nutritional information provided by myfitnesspal.com