Asian Chicken {no} Noodle Bowl


The past couple of weekends have been wonderful! Last Sunday I was in Vail with my family for the Evergold 11K trail run which was spectacular. The air was fresh, the colors were vibrant and I got to run with my sister and niece, making the time even more special…wonderful memories all around! The weekend before that I was in Fort Collins and visited a favorite restaurant, Tasty Harmony.

When dining out I typically go for fresh, green, and light fare and that day I chose the Raw Singapore Noodle bowl. The dish was primarily composed of  kelp noodles and shredded cabbage and topped off nicely with tomatoes, zucchini, mung bean sprouts, shitake mushrooms, and an almond tamarind sauce. Like so many great dishes, the sauce really made the noodles and veggies stand out. While I can’t even begin to describe it correctly…other than having a bit of an Asian twist, I was surprised to find out it was largely made up of prunes…not what I was expecting!

Knowing that I wanted to recreate the dish, while grocery shopping at Whole Foods in Fort Collins, I grabbed the kelp noodles and the 365 Organic Sesame Ginger dressing (located in the refrigerated produce section).

While I wasn’t able to match the sauce, the sesame ginger dressing was perfect! The only issue was that after making it and enjoying it a first time, I wanted to recreate the dish making note of the ingredients to post but, I couldn’t find kelp noodles at a nearby Whole Foods or Vitamin Cottage. In any case, the dish is delicious with or without the noodles – I’ve made it both ways!


Asian Chicken Bowl 

2 chicken breasts, organic
1/3 c. onion, chopped
1 garlic clove, minced
3 T. water (adding more as needed)
2-3 T. coconut aminos
2 T. honey mustard (Annie’s)
2 c. cabbage, chopped
kelp noodles**
1/2 t. herbamare
sesame ginger dressing (365 Organic Whole Foods Market)

Chop onions and add to skillet along with garlic with water and sauté on low-medium heat. Chop thawed chicken breast into small strips, adding the pieces to the skillet. Once all the chicken strips are in the skillet, add remaining ingredients except the cabbage and dressing. Stir occasionally so that chicken is cooked evenly and add water as needed so it doesn’t dry out. Alternatively, you could use a chicken broth in place of the water. Slice cabbage and use food processor to chop evenly. Once the chicken is evenly cooked, add the cabbage and the kelp noodles** if you manage to find them** (I recommend rinsing the kelp noodles then cutting them so that the noodles aren’t so long). Continue to cook, stirring occasionally, until the cabbage has slightly softened. Serve in your favorite noodle bowl and drizzle as much or as little sesame ginger dressing as you’d like. Makes 4 or so servings depending on portion sizes served.


Yet another dish with an Asian twist for you to enjoy! I’m loving how the base ingredients are so similar in the recent dishes..that means simple shopping for you and utilizing the product fully versus it sitting and wasting away in your fridge!

Have a wonderfully delicious weekend! I’d love to know what you’re cooking up this weekend…food and more! Reply below or on Facebook or Twitter. The weather is supposed to be beautiful in the Denver area…great for seeing the rich fall colors!!

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