Tangy Lemon Miso Chicken Noodle Bowl

What’s Inside: Get dinner on the table in 30 minutes or less AND promote a healthy gut with this deliciously tangy Lemon Miso Chicken Noodle Bowl.

I always keep a few certain foods cooked and ready to go in my fridge: chicken, a grain (rice or quinoa) & beans (any kind).

This way I’m always able to throw together a nutritious meal in 30 minutes or less. The question “what’s for dinner tonight?” is only ever asked half an hour before everyone expects dinner… and this way I always have an answer!

This Tangy Lemon Miso Chicken Noodle Bowl is one of my favorite 30 minute meals!  The flavors together are super tasty and the sauce is miso based – a fermented product which is perfect for improving gut health.

While I’ve listed the vegetables I prefer in the meal you can substitute for anything you have in your fridge (peppers, mushrooms, celery etc). I chose to use buckwheat noodles because they’re extremely light compared to many other types of pasta.

To make this meal vegetarian, simply omit the chicken. The edamame and hemp hearts still provide plenty of protein.

Like I said, this bowl is awesome!

Tangy Lemon Noodle Bowl Ingredients

(Serves four)

For The Sauce

• 5 tbs Miso Paste
• 2.5 tbs rice vinegar
• 1/3 cup freshly squeezed lemon juice
• 1/4 tsp red pepper flakes (optional)

For The Bowl

• 1 cup frozen & shelled edamame
• 3 large carrots
• 2 green onions
• 2 cooked chicken breasts
• 6 tbs hemp hearts
• 3/4 package buckwheat (soba) noodles
• Lemon zest (optional)

Directions

Combine all the sauce ingredients listed above into a medium mixing bowl. Whisk until there are no clumps and set aside.

Prep your bowl ingredients:

• Chop the broccoli into small florets
• Julienne the carrots
• Chop up the chicken
• Boil water for the noodles (add a dash of salt to the water to avoid boiling over)

Place the edamame and broccoli into a steamer and cook until edamame is thawed and broccoli is semi-soft. Heat the water for the noodles and if necessary, heat the chicken in a skillet.

Cook the noodles as per the package and strain when finished. Add a tablespoon of olive oil to the noodles and mix so they don’t stick together too much.

Divide the noodles into four bowls. Top the noodles with the sauce (as much as preferred) and mix until noodles are covered. Divide the chicken into the bowls as well as the carrots (which should be raw still). Top with remaining veggies from the steamer. Placing them on top will heat the carrots but keep them crunchy.

Finish by adding the hemp hearts, green onions and if you like, some lemon zest to bring out the flavor.

Enjoy!

Chef Tips:

• I find that a julienne cut for the carrots allows them to cook most evenly. However, if it is easier for you to chop them in chunks instead, be sure to throw them in the steamer with the broccoli so that they cook through.
• The noodles cook extremely fast and tend to boil over. As soon as you add them to the pot, turn the pot to low-medium and keep an eye on it. They will only take about four minutes.
• I suggest assembling the bowls individually. Placing everything into a skillet and tossing may leave the noodles one big sticky ball.

About the author: Meet Shelby. Strength Coach. Nutrition Coach & Chronic Foodie. But most importantly, mama to a super cute little girl. Shelby loves sweaty workouts, tasty meals and helping others find balance between the two in order to achieve their goals. If  you’re interested in learning what the best path is for you and your goals, check her out here.

Grab your free printable copy of this Tangy Lemon Miso Chicken Noodle Bowl Recipe:

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Paleo Shrimp Zoodles

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