Bold Ichiban Teriyaki Style Chicken Noodle Bowl | BeyondCeliac.org
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Bold Ichiban Teriyaki Style Chicken Noodle Bowl

 

Courtesy of Boar's Head

 

 

 

 

 

 

 

 

 

 

 

Makes 4 servings.

Noodle and Vegetable Ingredients:

  • 8 oz. Buckwheat soba noodles
  • 1½ Tbsp. olive oil
  • 4 slices Boar’s Head Bold Ichiban TeriyakiTM Style Chicken, ½” thick
  • 3 carrot, sliced
  • 2 cups broccoli crowns
  • 1 cup snow peas
  • 1 cup fresh green beans, whole
  • 1 bunch scallions, thinly sliced
  • Sesame seeds for garnish

 Broth Base Ingredients:

  • 1½ cups gluten-free beef broth
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. mirin
  • 1 Tbsp. brown sugar
  • 1 tsp. toasted sesame oil
  • 3 garlic cloves, minced
  • 1 Tbsp. fresh ginger, finely grated
  • 1 pinch red pepper flakes

Directions:

  1. Combine broth base ingredients listed above into a medium bowl
  2. Chop and slice broccoli, carrots and scallions; set aside
  3. Bring a medium pot of water to a boil over high heat. Add soba noodles to boiling water and continue to boil for 5-6minutes, or until noodles are tender. Drain in colander.
  4. In a large non-stick skillet, heat the olive oil over medium-high heat, then add vegetables and Boar’s Head Bold Ichiban TeriyakiTM Style Chicken. Stir and cook for about 2 minutes, or until tender.
  5. Pour broth base mixture into the skillet with the vegetables and simmer until thickened, for approximately 3-5minutes. Remove from heat, then add drained noodles and sliced chicken, toss to combine.
  6. Divide into 4 bowls and serve.

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