Cookwith

Name: Flower Child-Inspired Chicken Noodle Bowl
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 450g); 8 oz rice noodles (about 225g); 1 tbsp olive oil; 1 large carrot, julienned; 1 cup shredded red cabbage; 1 red bell pepper, thinly sliced; 2 cups baby spinach; 1/2 cup edamame, shelled; 2 green onions, thinly sliced; 1/4 cup fresh cilantro, roughly chopped; 1/4 cup roasted peanuts, chopped (plus extra for garnish); 1 lime, cut into wedges; For the dressing:; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp honey; 1 tbsp sesame oil; 1 tsp grated fresh ginger; 1 clove garlic, minced; 1 tsp sriracha (optional, for heat)

Flower Child-Inspired Chicken Noodle Bowl

CitrusyCarrot5102

Inspired by Flower Child’s vibrant, health-forward bowls, this Chicken Noodle Bowl bursts with color, crunch, and bold, fresh flavors. Tender grilled chicken sits atop a bed of silky rice noodles, surrounded by crisp veggies and finished with a zesty Asian-inspired dressing. The combination of crunchy peanuts, tangy lime, and aromatic herbs makes every bite interesting and satisfying. This recipe is perfect for meal prep, quick dinners, or a wholesome lunch, and it’s easily customizable to suit your favorite add-ins or dietary needs. Enjoy a nourishing, restaurant-style bowl at home—no mushrooms, just pure, feel-good goodness!

Ingredients

Instructions

Cook the rice noodles according to package instructions, then drain and rinse under cold water. Set aside.
While noodles cook, season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken 5-6 minutes per side, until golden and cooked through. Rest 5 minutes, then slice thinly.
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha (if using) to make the dressing.
Prep the vegetables: julienne the carrot, shred the cabbage, slice the bell pepper, and thinly slice the green onions.
To assemble, divide rice noodles between four bowls. Top each with spinach, carrot, cabbage, bell pepper, edamame, and sliced chicken.
Drizzle each bowl with dressing, then garnish with cilantro, peanuts, and lime wedges.
Serve immediately, or store components separately for meal prep and assemble just before eating.