I hope you’ve been practicing your Lady and the Tramp noodle slurping skills.
I’m not talking veggie noodles this time either – even though you guys know I love me some zoodles. I’m talking saucy, sweet chilli-coated, don’t-let-me-hit-the-bottom-of-the-bowl soba noodles that are kinda like takeout but a bazillion times better. Catch my drift?
In my meal delivery side gig I’ve done a LOT of noodle experimentation recently. Zucchini Noodle Pad Thai is one of my favourite dishes to make for myself, but when you multiply 1 bowl of zoodles by 12 people, the result is very confused looks on the faces of grocery store cashiers. Alas, I always promise that the dishes I’m making are gluten-free (because otherwise I wouldn’t be able to eat them), so I’ve been trying all sorts of rice noodles, lentil pasta, etc. True soba noodles are made from buckwheat which is a lovely gluten-free grain, but they’re often made with a mixture of buckwheat and wheat (which definitely isn’t gluten-free.) Thankfully there are a few brands that sell 100% buckwheat soba noodles including Eden Foods which is the kind I bought.
In true Angela style, my noodle bowls – this Thai Sweet Chilli Chicken Noodle Bowl in particular – is rammed with just as many veggies as noodles and is a perfect option for cleaning out the fridge at the end of the week. I used chicken thighs from MeatMe.ca, the company I mentioned here that sources meats locally and ensures the farmers they partner with raise their animals ethically and sustainably. If you’d told me years ago that I’d notice a difference between properly sourced chicken and conventionally-raised, I probably wouldn’t have believed it. The difference is real though, and this has been one of the highest-rated lunches amongst the crowd I’ve been serving to.
Oh, and don’t worry if you don’t have chicken thighs – you could totally save time by using meat already shredded from a whole chicken if you’d like!Print
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.
For the chicken:
- 1 tbsp melted coconut oil
- 4 bone-in, skinless chicken thighs (see note)
- 3 tbsp Thai sweet chili sauce
Ginger lime dressing (you will have some leftover):
- ¼ 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
For the rest:
- 340g 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)
- 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.
- I used MeatMe.ca chicken thighs, but you don’t necessarily have to use thighs for this recipe. If you want to shorten cooking time, this recipe works great with a pre-roasted rotisserie chicken from the grocery store.
- Category: dinner
- Method: bake
- Cuisine: Thai