Lemongrass Chicken Noodle Bowls
Lemongrass Chicken Noodle Bowls

Servings Prep Time
6ppl 30
Cook Time
Servings Prep Time
6ppl 30
Cook Time
Step 1: Marinate Chicken
  1. Chop chicken thighs into 1-inch pieces.
  2. Place all the marinade ingredients in a food processor and pulse until it is a slightly coarse puree.
  3. Pour marinade over chicken in a medium-sized bowl and toss until chicken is evenly coated.
  4. Cover and let marinate in the refrigerator for at least 4 hours or overnight.
Step 2: Make Dressing
  1. Add all dressing ingredients into a small blender or food processor.
  2. Pulse until desired consistency. ( I like my dressing pureed pretty well but you can leave it chunky if you like)
  3. Store in a ball jar in the refrigerator for up to a week.
Step 3: Prepare Noodle Bowls
  1. Prepare all the veggies and set aside in individual bowls.
  2. Toast cashews in a small skillet until toasted and brown.
  3. Tear or chop cilantro and set aside.
  4. Heat large pot of salted water until boiling.
  5. Add noodles and cook according to package instructions.
  6. Run noodles under cold water so that they don’t stick.
  7. Remove chicken from marinade with a slotted spoon. (I like to remove the chicken from the fridge at least 30 minutes before cooking it so it is at room temperature).
  8. In a large skillet, saute chicken until golden brown and cooked through.
Assemble the Noodle Bowls
  1. Place Arugula as a bed for the bowl. Add ½ cup of noodles, chopped veggies and ½ cup of chicken.
  2. Top with green onion, cilantro and toasted cashews.
  3. Drizzle the top with the Cilantro Lime Dressing and EAT UP!!!