Kate's Cuisine

Sep 19 2017

Chicken Noodle Bowl

Chicken Noodle Bowl

Ever since I quit smoking (going on seven months now!) I’ve become semi-obsessed with fitness. I’ve stepped up my aerobic game, literally, and I’ve started keeping track of everything I eat with My Fitness Pal. This free app is great. Not only will it track all of your calories that you eat, it will also keep track of those that you burn, and the blog is also accessible through the app. Along with the great exercise and training tips their blog provides, it also gives you some great recipes. And one of those recipes was the inspiration for this Chicken Noodle Bowl.

I say inspiration because the recipe isn’t exactly as they gave it to me. When I was shopping for it I accidentally picked up some all spice instead of the Chinese 5 spice it called for. But the chicken was fantastic even with that substitution. I also included many more vegetables than what the original called for, some cooked and some left raw. The result was just like one of those noodle bowls you’d get at any great Asian restaurant and me and my kids all loved it.

Now, don’t get intimidated by the many steps that are needed for this recipe. You don’t need to whip around your kitchen making sure it’s all ready at the same time. This dish is meant to be served either cold or at room temperature. I had it both ways, once right after it was cooked and some of the ingredients sat on the counter until I was ready to assemble; and once the next day after it was left in the fridge overnight. Both ways were fantastic and made for a nice light meal while we enjoy these unseasonably warm temperatures.


  • 1 1/2 cups cherry tomatoes $1.50
  • 1 tablespoon soy sauce $0.05
  • 2 teaspoons ground all spice $0.30
  • 1 teaspoon Sriracha $0.02
  • 2 boneless, skinless chicken breasts $5.50
  • 1 bag (16 ounces) rice noodles $1.99
  • 1 teaspoon of salt $0.01
  • 3 cups fresh spinach $3.33
  • 1 cob of corn $0.20
  • 3 large radishes, sliced thinly $0.75
  • 1 large carrot, julienned $0.22
  • 1/2 cup whole cilantro leaves $0.33
  • Juice of 2 limes $1.00
  • 8 tablespoons olive oil, divided $0.88
  • 1 tablespoon rice vinegar $0.12
  • 1 tablespoon water Free!
  • 1 teaspoon honey $0.03
  • Salt, to taste $0.01
  • Ground black pepper, to taste $0.01

Total cost $16.25
Cost per serving $5.41


1.) Preheat the oven to 400 degrees. Toss the cherry tomatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and place them in the preheated oven. Let them roast for about 30 minutes, just until their skins start to burst, stirring them halfway through cooking. When the tomatoes are finished cooking, remove them from the oven and allow to cool.

2.) With the oven still hot, combine the soy sauce, all spice and Sriracha in a small bowl. Drizzle the chicken with 2 tablespoons of olive oil and place the chicken breasts on a separate baking sheet. Pour the soy sauce mixture all over them, rubbing it in as you do. Place the chicken breasts into the hot oven and allow to roast for about 20 minutes. When the juices run clear, remove the chicken from the oven. Set aside to rest for 5 minutes and then slice thinly.

3.) Bring a large pot of water to a boil on the stove. Add the salt and remove the water from heat. Add the rice noodles and let them soak for about 5 minutes. Drain, toss with 1 tablespoon of olive oil and set aside.

4.) Preheat a frying pan over medium-high heat on the stove. When hot add 1 tablespoon of olive oil and the spinach. Season with salt and pepper to taste and cook, stirring the spinach regularly, just until it is wilted.

5.) Preheat an indoor grill over medium-high heat. When hot, brush the corn on the cob with 1 tablespoon of olive oil and place on the grill. Grill each side for about 3 minutes and then remove from the heat. Allow to cool slightly and then cut the kernels off the cob.

6.) In a small bowl whisk together the lime juice, 2 tablespoons of olive oil, rice vinegar, water, and honey. Set aside.

7.) All that’s left to do is assemble the dish. On 3 – 4 plates, depending on how many you’re feeding, divide the rice noodles evenly on the center of the plate. In the center of the noodles, divide the sliced chicken breast evenly. Arrange the roasted tomatoes, wilted spinach, corn, cilantro, radishes, and carrots around the chicken breast. Drizzle the lime juice/honey dressing over top of the entire thing.

8.) Serve and enjoy!

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