Panera-Inspired Rice Noodle Bowl

Panera-Inspired Rice Noodle Bowl

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The flavors of Panera's Soba Noodle Bowl form the basis of our own Asian-inspired dish. Beef and chicken combine their hearty flavors atop a bed of rice noodles smothered in a tangy broth made with soy sauce and sesame oil.

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Time needed

10 min preparation + 15-20 min cooking

Serving Size / Yield

3-4 servings

Ingredients

  • 2 Tbs. Olive Oil
  • 1 Boneless Skinless Chicken Breast
  • 4 oz. Sirloin Steak
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 2 Garlic Cloves, minced
  • 2 Chives, roughly chopped
  • 1/4 C. Soy Sauce
  • 2 tsp. Light Sesame Oil
  • 1 Tbs. Worcestershire Sauce
  • 1 Tbs. Lime Juice
  • 1 1/2 tsp. Light Brown Sugar
  • 1 tsp. Dried Parsley Flakes
  • 1 tsp. Ground Ginger
  • 1/2 tsp. Ground Cayenne Pepper
  • 6 oz. Rice Noodles, cooked and drained
  • 2 C. Fresh Spinach Leaves, chopped
  • 1/4 C. Bean Sprouts

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Directions

Warm the olive oil in a large skillet over medium heat. Season both sides of the chicken and steak with salt and pepper. Place the chicken and steak in the skillet, and cook both sides of each meat for 3-4 minutes, or until cooked through and tender. Let chicken and beef rest for 5 minutes before cutting into strips, then set aside. In the same skillet the meat was cooked in, add the garlic and chives, and sauté until garlic is fragrant and chives start to wilt. In a small saucepan over medium heat, whisk together the soy sauce, sesame oil, Worcestershire sauce, lime juice, brown sugar, parsley, ginger, and cayenne pepper until smooth. Bring to a gentle boil, then reduce heat to low. Gradually pour in 1 cup of warm water, stirring continuously. In a large serving bowl, toss together the garlic, chives, rice noodles, and spinach. Place the chicken and beef on top, then pour the soy sauce broth over the dish. Sprinkle with bean sprouts before serving.

*Note: If you'd like, you can substitute the chicken breast with a cooked chicken drumstick coated in an Asian marinade.


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