Chicken Noodle Rice Bowl – Super Easy and Super Delicious!

Ate this for dinner last night and it looked so pretty in the bowl I thought I’d share this recipe with you! This makes 2 servings.

4 boneless skinless chicken thighs

Marinade:

1/4-cup soy sauce

1-teaspoon brown sugar

¼ apple (peeled)

1 garlic clove

½ teaspoon ginger

½ teaspoon sesame oil

½ teaspoon red pepper flakes

1 teaspoon red pepper paste (purchased at Asian Market)

½ teaspoon of sesame seed (garnish)

1 teaspoon sliced scallions (garnish)

8 oz. thin rice noodles soaked as per package directions

2 cups of boiled chicken broth

1-teaspoon sesame oil

2-tablespoons fresh lime juice

1-teaspoons chili oil

Pulse the marinade in food processor until smooth. Coat chicken and marinate overnight.

Preheat oven to 350 degrees and place thighs in pan and bake for 1 hour. The meat will take on a rich caramel color.

Layer noodles on the bottom of 2 bowls and ladle 1 cup of broth into each bowl covering the noodles, then into each bowl (divided equally) put a squeeze of lime, sesame oil and chili oil onto noodles. Top with cut up pieces of the chicken. Sprinkle with scallions and sesame seed for garnish.

Optional garnish: sliced pickled carrots and Daikon radish.

Let stand for 5 minutes to let noodles absorb some of the broth.