21 Feb Mango and sriracha chicken noodle bowl with sweet chilli dressing
A healthy, colourful, chicken noodle bowl is so hot right now. Loaded with nuts, noodles, vegies, crowning-glory mango and sriracha-infused chicken breast, this chicken noodle bowl is healthy, plentiful, filling and bursting with bold flavours.
I can never get enough of the sweet/spicy combo. It’s super fun to play around with the elements of hot, sour, salty and sweet… all with a bit of spice.
This noodle bowl is by no means a featherweight. It’s packed with so much that you will find yourself full without feeling heavy… so here’s to bright, sunny bowls of feel-good cuisine!
Enjoy with gusto,
Mango and sriracha chicken noodle bowl with sweet chilli dressing
For the Chicken + Marinade
4 skinless chicken breasts, cubed
1 cup mango, cubed
Juice of 2 limes (approx. 3 tablespoons)
2 tablespoons fish sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
2 tablespoons Sriracha
3 garlic cloves, minced
1/2 teaspoon salt
For the Dressing:
1/4 cup sweet chilli sauce
1/4 cup fresh lime juice
1 tablespoon sesame oil
For the Salad:
440g fresh Hokkien noodles
4 mango cheeks, thinly sliced
1 red capsicum, deseeded, thinly sliced
3 spring onions, sliced
50g snow pea sprouts
1/4 cup cashews
1 tablespoon dried chilli flakes
Lime wedges (to serve)
Fresh coriander (to serve)
In a blender or food processor, combine the mango, lime juice, fish sauce, sesame oil, brown sugar, Sriracha, garlic and salt – blending until smooth.
In an airtight container or zip-lock bag, add the chicken and coat well with the mixture. Seal and refrigerate overnight (or at least 4 hours).
When ready to cook, preheat grill or pan to high. Remove chicken from marinade and grill for about 5 minutes, before flipping the pieces and spooning remaining marinade on top. Grill for a further 5 minutes or until cooked and firm. Discard any remaining marinade.
Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Allow to stand for 2 minutes. Use a fork to separate the noodles before draining well.
To make the dressing, place the sweet chilli, lime juice and sesame oil in a jar or bottle with a screw top lid. Seal tightly and shake until well combined.
Transfer the noodles to a large bowl and drizzle with half the dressing. Toss gently to coat.
Assemble the salad by dividing the noodles between 4 bowls. Add the chicken, mango, capsicum and sprouts. Sprinkle with the cashews and chilli flakes (to taste).
Serve with lime wedges, fresh coriander and the remaining dressing on the side.
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