Asian Bowls are my answer to an easy, delicious, make-ahead dinner. You can mix and match the ingredients however you like -- and it's always amazing.
asian, noodle bowls
1 1/2poundsbonelessskinless chicken breast
saltpepper, and garlic powder
8ouncepackage maifun rice noodlesalso marked rice vermicelli, softened according to package directions
small head cabbagethinly shredded
8ouncecan sliced water chestnutsdrained
1red bell peppercut into matchsticks
1large English cucumberthinly sliced
one batch Carrot Ginger Dressing
other optional sauces: soy saucesriracha, sweet chile sauce
Heat an outdoor grill or grill pan. Season the chicken generously with salt, pepper, and garlic powder. Grill the chicken until cooked through and the juices run clear. Allow the chicken to rest until cool enough to handle. Chop the chicken into bite-sized pieces.
Assemble all the Asian Bowl ingredients: chicken, noodles, cabbage, carrots, water chestnuts, bell pepper, cucumber, scallions, cilantro, and sauces. Allow diners to assemble their own bowls.
Leftovers should be good in the refrigerator, covered, for up to 4 days.
Recipe courtesy of Jessica Fisher, Good Cheap Eats