Sriracha Peanut Chicken Noodle Bowls
Sriracha Peanut Chicken Noodle Bowls can be meal prepped or served right away.
A healthy bowl of grilled chicken, fresh vegetables, and Asian rice noodles with a spicy kick!
How to make Sriracha Peanut Chicken Noodle Bowls
You could use rotisserie chicken, leftover chopped chicken, or make your own just for this meal.
I was using my flat top griddle to make Blackstone Chicken Wonton Tacos and decided to throw some chicken thighs with soy sauce on the griddle at the same time.
Just about 4 to 5 minutes per side and the chicken was done.
Then just chop the chicken and store in the fridge for these bowls.
Next boil 4 ounces of vermicelli rice noodles for 3 minutes.
And while the noodles boil you can make the sriracha peanut sauce.
Just combine 1/2 cup peanut sauce, 2 tablespoons sriracha, and a tablespoon each of soy sauce and rice vinegar in a small bowl.
Once the noodles are done, drain and rinse them well with cold water.
Then toss the noodles with the sriracha peanut sauce.
Next divide the noodles between 4 plates or meal prep bowls.
Finally add allllll this freshness along with the diced, cooked chicken.
I have a red bell pepper, yellow bell pepper, mini cucumber, shredded carrots, and chopped fresh cilantro.
Add an avocado also if you’d like!
We garnished with sesame seeds, but chopped peanuts and more peanut sauce are also optional toppings.
Oh, and don’t forget the lime to squeeze over top, it truly adds a bright flavor!
Sriracha Peanut Chicken Noodle Bowls are almost too pretty to eat!
These are meany to be enjoyed cold, and I like to use a knife and fork to cut them up and mix it all together.
If you like Sriracha Peanut Chicken Noodle Bowls, you might also like these recipes…
Brussel Sprout and Apple Salad
Crock Pot Chicken Wonton Soup
Blackened Shrimp Lettuce Wraps
California Roll Cucumber Noodle Bowls
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Sriracha Peanut Chicken Noodle Bowls
Sriracha Peanut Chicken Noodle Bowls can easily be meal prepped or enjoyed as dinner, lots of healthy vegetables with chicken and noodles!
Ingredients
- 4 ounces vermicelli rice noodles
- 1/2 cup peanut sauce
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 pound cooked and diced chicken
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup shredded carrots
- 1 cup chopped, fresh cilantro
- 2 mini cucumber sliced
- 4 lime wedges
- Optional: more peanut sauce, avocado, chopped peanuts, sesame seeds
Instructions
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Boil the rice noodles for 3 minutes, drain, and rinse well with cold water. While the noodles boil, combine the peanut sauce, sriracha, soy sauce, and rice vinegar in a small bowl.
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Toss the cold noodles with the sriracha peanut sauce and divide between 4 plates or meal prep containers.
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Add the chicken, bell peppers, carrots, cilantro, and cucumber slices around the noodles.
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Serve cold with a lime wedge to squeeze over top and optional ingredients such as more peanut sauce, avocado, chopped peanuts, and/or sesame seeds.
Note: I like to use a knife and fork to cut it up and combine everything together.
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