Sriracha Chicken Noodles
with carrots / green beans
With fresh vegetables and marinated chicken in a sweet and savory dressing, this noodle salad is great served warm or chilled. When it was first introduced and then when we brought it back in 2018, members shared many ways to customize the bowls and mentioned loving the salad for meal prep and lunch leftovers.
Smarts: Be sure to follow the instructions to divide the marinade in half, using half to marinate the chicken and the remainder to dress the noodles.
Smarts: Be sure to follow the instructions to divide the marinade in half, using half to marinate the chicken and the remainder to dress the noodles.
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Cuisines
Ingredients
Sriracha Chicken Noodles:
- Brown sugar - 2 tsp
- Tamari - 3 Tbsp
- Vinegar, rice - 3 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Oil, cooking - 6 Tbsp
- Miso paste, any color - 2 tsp
- Sriracha - 1 tsp (sub any hot sauce)
- Chicken breasts, boneless and skinless - 1 lb
- Carrots - 6 oz , shredded (look for pre-shredded)
- Green beans, fresh or frozen - 10 oz , chopped into bite-sized pieces
- Noodles, gluten-free Udon or spaghetti - 6 oz (sub soba noodles)
- Cilantro leaves - 1/4 cup , chopped
- Lime juice - 2 tsp
Choose Cooking Method
Prep
- Make marinade - Whisk together brown sugar, Tamari, vinegar, toasted sesame oil, cooking oil, miso, and Sriracha.
- Chicken - (If prepping right before cooking, while chicken marinates, get grill heating.) Halve chicken and cover in half the marinade (reserve the other half). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done up to 1 day ahead)
- Carrots / Green beans - Prep as directed. If using frozen green beans, defrost. If using fresh green beans, place green beans in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until tender but still crunchy. (Can be done up to 4 days ahead)
- Cook noodles - Bring a saucepan of water to boil. Salt generously and cook noodles according to package instructions. Drain. Use scissors to snip up longer noodles into shorter more bite-sized pieces. (Can be done up to 3 days ahead)
- Cilantro - Chop cilantro.
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Make
- Preheat grill to 500 degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil.
- Discard marinade and season chicken with some salt and pepper.
- Grill chicken by searing over high heat for ~2 minutes on each side. Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed.
- Chop chicken into bite-sized pieces.
- Toss second half of marinade with noodles, carrots, green beans, cilantro, and chopped chicken. Finish with lime juice. Season to taste with some salt and pepper. Add some more Sriracha if you'd like.
Prep
- Make marinade - Whisk together brown sugar, Tamari, vinegar, toasted sesame oil, cooking oil, miso, and Sriracha.
- Chicken - Halve chicken and cover in half the marinade (reserve the other half). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done up to 1 day ahead)
- Carrots / Green beans - Prep as directed. If using frozen green beans, defrost. If using fresh green beans, place green beans in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until tender but still crunchy. (Can be done up to 4 days ahead)
- Cook noodles - Bring a saucepan of water to boil. Salt generously and cook noodles according to package instructions. Drain. Use scissors to snip up longer noodles into shorter more bite-sized pieces. (Can be done up to 3 days ahead)
- Cilantro - Chop cilantro.
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Make
- Discard marinade and season chicken with some salt and pepper.
- Heat a grill pan or skillet over medium-high heat. Brush with some oil. Add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with a lid or foil, cooking for another 2 to 3 minutes.
- Chop chicken into bite-sized pieces.
- Toss second half of marinade with noodles, carrots, green beans, cilantro, and chopped chicken. Finish with lime juice. Season to taste with some salt and pepper. Add some more Sriracha if you'd like.
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