We're on our second snow day after a nice but cold and windy four day weekend. I'm starting to get a cabin fever! Something about all this inside time and cold weather has me wanting to eat up a storm. Plus I've got my personal chef around to whip up anything my heart desires. I am seriously so lucky to have a husband who cooks!
I just had to share my new favorite lunch because it's so simple and quick and I know y'all will love it too! It's a Teriyaki Asian noodle bowl. I can't even tell y'all how easy this recipe is to make. If you cook the chicken ahead of time you're looking at a ten minute meal full of flavor! This is also easy to make in bulk and portion out for several days.
Teriyaki Asian Noodle Bowl
1 package of boneless skinless chicken breasts (baked with olive oil and salt + pepper and cut into small thin slices)
1 box of Wheat Pasta cooked according to the directions
Green onions (chop and reserve green top for garnish)
Red Pepper Flakes
Angel Hair Coleslaw
Teriyaki Sauce (I used Kikkoman Teriyaki Sauce but you can also make your own with equal parts soy sauce and honey, whisk together, add in a tsp of sesame seeds and a pinch of ginger)
Beer or Chicken Stock
In a saute pan, heat to medium and coat with olive oil. Add garlic, green onions, and red pepper flakes. Throw in pre-cooked chopped chicken, angel hair coleslaw and cilantro. Cook for a minute to heat through. Add in a 1/4 cup of teriyaki sauce. Thin sauce with beer or chicken stock as needed. Add cooked pasta and toss repeatedly to heat through and stir mixture. Garnish with green onion tops and serve. Enjoy!