Black Garlic Chicken Peanut Noodle Bowl
Black Garlic chicken chunks offer a sweet and slightly tangy flavour with hints of balsamic and umami while romaine, carrot, cucumber and bean sprouts add a refreshing crunch. The vibrant peanut-lime sauce contributes a nutty richness that's balanced by the bright acidity of lime, a touch of sweetness from hoisin and a subtle kick from sriracha. Crushed peanuts and fresh herbs add texture and aroma. Lime wedges finish it off with an extra burst of citrus.
Ingredients
- 280 g black garlic chicken chunks
- 8 oz rice vermicelli
- 1 cup shredded romaine lettuce
- 1/2 cup carrot cut into julienne
- 1/2 cup cucumber cut into julienne
- 1/2 cup bean sprouts
- 1/2 cup roasted peanuts
- freshly torn basil and cilantro leaves (for garnish)
- lime wedges (for garnish)
Peanut Lime Sauce
- 1/4 cup unsweetened peanut butter
- 3 tbsp neutral-flavoured oil
- 2 tbsp water
- 2 tbsp lime juice
- 2 tbsp hoisin sauce
- 1 tsp sriracha
- 1 tsp finely minced ginger
- 1 tsp fish sauce
Instructions
- Air fry Black Garlic Chicken Chunks at 400 F for 8-12 minutes, depending on your air fryer, shaking basket halfway. You can also bake in a conventional oven at 400 F for about12-15 minutes. Ensure chicken is cooked to 165 F when checked with a thermometer at its thickest point.
- Prepare rice noodles according to package instructions then rinse well under cool running water. Take care not to overcook the rice noodles or they may stick together. Toss with peanut-lime sauce and divide into 2 serving bowls.
- Arrange romaine, carrot, cucumber and bean sprouts over top and sprinkle with crushed peanuts. Top each bowl with Black Garlic chicken Chunks and fresh herbs. Serve with fresh lime wedges.
- To prepare peanut lime sauce, combine all ingredients in a small mixing bowl and whisk until smooth.
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