Flavorful marinated soy garlic ginger chicken with noodles and veg tossed in a creamy tahini sauce.
How can I make this recipe vegan?
Just substitute the chicken with firm tofu or another favorite plant-based protein.
What noodles do you recommend?
I used Trader Joes Wheat Noodles which were delicious. You can also use soba or Japanese udon.
How do I store the dish?
I recommend storing the chicken and noodles separately in an airtight container in the fridge for up to 1 week (great for meal prep!).
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy Tahini Chicken Noodle Bowls
Flavorful marinated soy garlic ginger chicken with noodles and veg tossed in a creamy tahini sauce.
Servings 4 servings
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs
- ¼ cup tamari or low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 4 cloves garlic, minced
- 1-inch thumb ginger, grated
Stir Fry
- 1 tbsp neutral-flavored oil
- 5 oz. soba noodles or Japanese udon
- 2 tbsp tahini
- 1 tbsp tamari or low-sodium soy sauce
- 2 tsp sesame oil
- 1 tsp maple syrup
- 2 cloves garlic, minced
- 1-inch thumb ginger, grated
- ½ cup edamame
- 1 cup shredded cabbage
- Chopped fresh cilantro and green onion, to serve
- Sesame seeds, to garnish
Instructions
- Start by marinating the chicken. Whisk together all marinade ingredients, add chicken, and stir well to coat. Cover and refrigerate for at least 30 minutes, ideally overnight.
- Preheat oven to 400°F. Line a large baking sheet with foil. Set aside.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken, cooking in batches to prevent overcrowding, and cook for 2-3 minutes per side until golden brown. You're just searing the chicken, not cooking all the way through. Transfer searched chicken to prepared baking sheet.
- Bake chicken for 15-16 minutes until cooked through or internal temperature reaches 165°F.
- While chicken is cooking, cook noodles according to pkg directions.
- To make the sauce, whisk together tahini, tamari, sesame oil, maple syrup, garlic, and ginger.
- In the same skillet used to cook the chicken, heat a bit more oil (1-2 tsp) over medium-high. Add edamame and cabbage and stir fry for 1 minute. Add the noodles and sauce. Toss well to coat.
- Serve noodles and veggies topped with chicken. Garnish with lots of fresh cilantro, green onion, and sesame seeds.
