Hot And Sticky Noodle Bowls With Chicken Chiles And Green Beans Food

CHICKEN AND GREEN BEAN NOODLE BOWL

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Toss the chicken breasts with 1 tablespoon of the honey, 1 tablespoon of the sesame oil, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Transfer the chicken to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the ramen for as long as specified on the package directions, then drain in a colander and set aside.
• Whisk 2 tablespoons of the rice vinegar with 1 tablespoon sesame oil in a large bowl. Add the green beans, cabbage, herbs and carrots and toss to coat.
• Whisk together the peanut butter, sriracha, 1/3 cup warm water, the remaining 2 tablespoons honey and remaining 1 tablespoon each sesame oil and vinegar in a large bowl until well combined. Season with salt. Add the noodles and toss to combine.
• Thinly slice the chicken. Divide the noodles among 4 bowls and top with the green bean slaw, chicken and peanuts.

HOT AND STICKY NOODLE BOWLS WITH CHICKEN, CHILES AND GREEN BEANS

Steps:

• Place the chicken in the freezer for about 10 minutes to firm it up. When firm, thinly slice the chicken on an angle and reserve.
• Bring a few inches of water to a boil and fill a medium bowl with ice water. Par cook the beans, 3 to 4 minutes, then shock in the ice water. Drain and pat the beans dry, and reserve for later use.
• Heat half of the vegetable oil over high heat in large skillet. Pat the chicken dry and sprinkle with black pepper. Add the chicken to the hot pan and stir-fry until brown, then remove. Add the remaining vegetable oil, and heat it up. Then add the beans and stir-fry until they begin to brown. Add the garlic, chiles, onions and ginger, and stir-fry until tender-crisp, 2 to 3 minutes more. Add the stock, hoisin sauce, soy sauce, honey, Sriracha and sesame oil. Toss to combine, and then turn off heat. Cool and store for a make-ahead meal.
• To serve, bring the chicken mixture to room temp for a few minutes and heat a pot of water to boil for the noodles. Salt the water and cook the pasta to al dente.
• Heat 1 tablespoon of the stir-fry oil in large skillet over high heat and quickly heat up the chicken mixture. Drain the noodles and toss with the chicken. Top with sesame seeds and scallions.