Noodle Bowl with Slow Poached Chicken, Veggies and a Key Lime Balsamic & Miso Dressing
This veggie-packed meal will sharpen your knife skills and satisfy your craving for something savory and flavorful. Two chicken breasts will serve about 4 people, so prepare enough bowl ingredients accordingly.
Noodle Bowl with Slow Poached Chicken, Veggies and a Key Lime Balsamic & Miso Dressing
This veggie-packed meal will sharpen your knife skills and satisfy your craving for something savory and flavorful. Two chicken breasts will serve about 4 people, so prepare enough bowl ingredients accordingly. Recipe and photo courtesy of Veronica Foods. Makes 1/2 cup of dressing.
Ingredients
Key Lime Balsamic Miso Dressing
- 1 Tbsp white or yellow miso
- 2 Tbsp Sigona’s Key lime white balsamic (see note)
- 1 Tbsp Sigona’s honey-ginger white balsamic (see note)
- 3 Tbsp Sigona’s garlic olive oil (see note)
- 1 Tbsp Sigona’s Fresh Press extra virgin olive oil such as Arbequina (see note)
- 1 tsp Sigona’s roasted sesame oil (see note)
Noodle Bowl Suggestions
- Glass noodles or rice vermicelli prepared according to package directions
- Slow poached chicken *see chef's note, sliced
- Shelled edamame
- Grated carrots
- Diced cucumber
- Chopped green onions
- Thinly sliced red cabbage
Optional Toppings
- Chopped roasted peanuts
- Cilantro for garnish
Instructions
- For the dressing: Blend all ingredients or whisk together all the ingredients in a medium bowl until, smooth, thickened and slightly emulsified.
- For the bowls: To individual serving bowls, add desired portions of noodles and top with the remaining ingredients. Drizzle with the dressing and garnish with roasted peanuts and cilantro, if using. Serve remaining dressing on the side.
- *Chef's note: To slow poach chicken breast, combine together in a medium saucepan, 4 cups of cold water, 2 chicken breasts and about 3 tsp kosher salt. Bring to a gentle boil over medium heat. Once boiling, flip the breasts over in the water, remove the pot from the heat and cover it with a lid. Allow chicken to continue to stay in the water until an instant-read thermometer registers at least 150°F. Remove from water, allow breasts to rest for 5 minutes and then slice.
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