Sweet Chili Noodle Bowls
Servings: 5 servings
Calories: 569kcal
These Sweet Chili Noodle Bowls are a combination of noodles, chicken, lettuce, cabbage, cucumbers, pickled carrots and a sweet chili vinaigrette. They are meant to be eaten cold and are a wonderful lunch option for a hot summer day.
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Ingredients
For the Chicken
- 2 lbs (908 g) boneless skinless chicken breasts
- 2 tbsp (24 g) gochujang
- 1 tsp (5 g) oil
- salt and pepper to taste
For the Noodles and Vegetables
- 10 oz (275 g) sweet potato glass noodles
- 1 medium head (125 g) romaine lettuce
- 4.5 oz (125 g) red cabbage
- 1 medium (150 g) seedless cucumber
- 2 medium (125 g) pickled carrots
For the Sweet Chili Vinaigrette
- ¼ cup (60 g) light oil avocado, vegetable, or light olive will work
- 1½ tbsp (23.5 g) sriracha
- 1½ tbsp (23.5 g) vinegar
- 3 tbsp (45 g) lime juice
- 3 tbsp (36 g) sugar
- 1 tsp (3 g) sesame seeds
For the Pickled Carrots
- 4 medium (200 g) carrots
- 1½ cups (360 g) vinegar
- 1½ cups (360 g) water
- 1 tbsp (12 g) sugar
- 1 tsp (3 g) salt
Instructions
For the Pickled Carrots
- I would recommend making a big batch of these carrots as they last for weeks in the fridge and they rock. They go on everything. For this particular recipe you'll only need about 2 carrots worth but making a bigger batch is nice to do. It also helps to prepare these the night before you make the meal so they have time to pickle but this is not absolutely necessary. 30 minutes to brine will work.
- Wash and peel the outer layer of your carrots. Using a vegetable peeler, go down the length of the carrot to create ribbons.
- For the brine, mix together the water, vinegar, salt, and sugar. Stir to combine and pour over top of the carrots in a glass jar. If you don't have enough to cover the carrots, you can just add more water and vinegar in equal parts.
For the Noodles
- I have found that the sweet potato glass noodles linked above work the best for this application. They don't dry out in the fridge over the week and have a soft bite. They are my favorite noodle to use right now. Can't speak highly enough about them. I bought mine at a local Asian grocery but I have also seen them at Central Market and on Amazon.
- To soften the noodles, I place them into a large bowl and pour boiling water over the top to soak while I prepare the rest of the ingredients. Get them started first so they will be ready when needed.
For the Chicken
- This meal is meant to be eaten cold and because of this, chicken breast is a fine choice. I usually stick to chicken thighs when I meal prep because they reheat better in the microwave and retain moisture. Since we don't have to worry about that, chicken breast is perfect.
- Cut or pound your chicken breasts until they are of even thickness throughout. This will help them cook faster and more evenly. Shoot for about 1/2" in thickness.
- Season the chicken breast with salt and pepper and coat the chicken with 2 tbsp of gochujang.
- I cook the chicken in the air fryer as it is easy and you get awesome color and flavor. You can cook the chicken however you prefer.
- Preheat your air fryer to 400°F (204°C) and cook the chicken for 4-5 minutes on each side. Cook in batches to not overcrowd the air fryer. Adjust the cooking time if you have thicker or thinner pieces of chicken.
- Once the chicken has finished cooking, set it aside to rest for a few minutes before cutting it into thin slices.
For the Vegetables
- While the chicken is cooking, chop up all of your vegetables.
- Cut up the romaine lettuce into thin pieces until you have about 2 cups worth.
- For the red cabbage you can use the preshredded stuff in the bag or buy the smallest head of cabbage you can find. Cut the cabbage into thin slices.
- Cut the cucumber in half length-wise and scoop out the seeds with a spoon. Cut the halves on a bias into thin slices.
For the Dressing
- Mix all of the ingredients in a bowl or jar with a lid and shake to emulsify the fat with the vinegar and lime juice.
- Divide evenly into 5 smaller ramekins.
Plating
- Drain all of the water away from the noodles and cut the chicken into thin slices if you have not yet.
- This recipe makes 5 servings so lay out 5 of your meal prep containers.
- Divide the noodles, chicken, cucumbers, cabbage, and lettuce evenly between the containers. Each container gets a healthy pinch of the carrots and 1 of the ramekins of the vinaigrette.
- To eat, pour the vinaigrette over the top of the dish, season lightly with salt and pepper, replace the lid on the container and shake up the ingredients to coat with the vinaigrette.
Video
Nutrition
Calories: 569kcal | Carbohydrates: 64g | Protein: 37g | Fat: 18g
NUTRITION INFO
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
321.2g
Protein
183.4g
Fat
92g
Calories
2846.4 cals
This Post Has 18 Comments
I will be trying this meal this week. I wanted to point out that when printing your recipes, the measurements in grams disappears. I prefer using the grams portion and can see it when looking at the recipe itself but once choosing to print it take the grams away. Can you add grams when printing please?
At the top of the page there is a toggle to where you can switch the measurements to grams
Delicious! Very flavorful and fresh.
Love this recipe! Do you store your vinaigrette in the fridge too? If so, how do you keep the oil from solidifying? I just kept mine separate on the counter all last week
I was wondering if there’s a mistake with the macros listed. 100g of chicken breast has 31g of protein, so with 900g it comes to approximately 55g of protein just from the chicken per serving for 5 servings.
This recipe is delicious and tastes super fresh with the cold noodles and crisp veggies. Question on the noodles :: are those quantities the dry quantity or cooked? 10oz dry is ~3 packages from Amazon Fresh.
Easy recipe and is perfect in the Texas heat.
This looks really incredible and I would love to cook it next week, unfortunately gochujang is nowhere to be found in the Netherlands, unless it’s in paste form. Do you have any recommendations to substitute gochujang for something else?
Gochujang is sold as a paste in the US as well, if you watch the video, it’s the red stuff he’s smearing on the chicken before cooking. It’s being used as more of a glaze than anything in this recipe.
I also have a big tub of the paste, and it worked fine as is. However, I converted it to a sauce/marinade using a recipe from AllRecipes (https://www.allrecipes.com/recipe/242123/gochujang-sauce/) and liked that a lot more. I just made it in a big bowl and put the chicken breasts in to quickly marinate while I did other things (made pickle mix, pre-heated air fryer, slice cucumber, etc).
What brand of air fryer do you use?
I made this recipe with Shiritaki noodles and it worked great. I also added corn, and a little fish sauce to the dressing. Delicious and very filling.
Making this tonight for about the 4th time. So far it’s my favorite TMPM recipe!
Has anybody used any other noodles for this recipe? Wondering if rice noodles would work as well
rice noodles tend to dry out a bit more in the fridge
How big are the dishes you use for the vinaigrette? And what are the measurements of the actual meal prep containers? Just wanting to know so I can gauge how it will work with the ones I have.
The meal prep containers are 28oz and i believe the ramekins are 2oz
Thank you!