Thai Basil Chicken Noodle Bowl
150g chicken thighs
2 tbsp black bean sauce
1 cup florets broccoli
100g egg noodles
1/4 cup thai basil leaves
1/2 cup, sliced bell peppers
1/2, sliced onion
2, sliced chili peppers
1 tbsp fish sauce
1, juiced lime
Slice the chicken thighs into bite-sized pieces. Cut the broccoli into small florets. Slice the bell peppers, onion, and chili peppers. Pick Thai basil leaves from the stems. Cook the egg noodles according to package instructions.
Heat a wok or large skillet over medium-high heat. Add the chicken pieces and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add a bit of oil if needed. Stir-fry the onion, bell peppers, broccoli, and chili peppers until slightly tender, about 3-4 minutes.
Return the cooked chicken to the pan. Add black bean sauce, fish sauce, and lime juice. Stir well to combine all the ingredients.
Add Thai basil leaves and cooked egg noodles to the pan. Toss everything together until the basil wilts and the noodles are coated with the sauce.
Garnish with extra Thai basil leaves and a wedge of lime. Serve the Thai Basil Chicken Noodle Bowl hot and enjoy the flavors of Thai cuisine!
For a spicier kick, you can add more chili peppers or a dash of sriracha sauce to the dish. Additionally, you can customize the vegetables based on your preference, such as adding mushrooms or snow peas for extra crunch and variety.
*If you need a more detailed description for any of the preparation steps, simply click on its name. This feature is available only for registered users.
444
56g
28g
12g
If you want, you can edit this recipe or create a new variant.