Coconut Thai Chili Noodle Bowl
I love a little spice in my life, and what better way to add it, then with this Coconut Thai Chili Noodle Bowl. This recipe will hit the spot and satisfy your cravings for spice! Additionally you will love that this bowl is great for meal prep as it reheat REALLY well. So add this recipe to your meal plan this week, but I am going to warn you…you’ll want to make extra, its that good! If you are counting macros you will definitely want to check out my notes below, ways to easily adjust the macros to fit your personal macro goals!
Coconut Chili Thai Noodle Bowl
- 6 tsp Red Chili Paste
- 5 tbsp Unsweetened Coconut Cream
- 20 g Sriracha
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 36 oz Boneless, Skinless, Chicken Breast slice into bite sized piece before cooking (about 3 large breasts)
- 280 g Udon Noodles, Hakubaku (about 1 package)
- 50 g Red Cabbage sliced, (about ¼ head of cabbage)
- 160 g Red Bell Pepper sliced, (1 pepper)
- 30 g Serrano Pepper sliced, (2 pepper)
- 30 g Ancho Chili Pepper sliced, (1 pepper)
- 75 g Red Onion sliced, (½ onion)
- ¼ tsp White Sesame Seeds
- ¼ tsp Red Pepper
- Heat a large stove top saute pan to medium heat.
- While the pan is heating combine the red chili paste, coconut cream, sriracha, black pepper, and garlic powder in a small bowl. Mix until well incorporated.
- In another larger bowl add your sliced chicken. Then pour ½ of the red chilie paste and coconut cream over top of the chicken. (Reserving the other ½ of sauce for later.) Toss the chicken in the sauce.
- Once the chicken is coated in the cream. Pour the chicken with the cream into your hot pan. Spread the chicken out into an even layer and allow to cook for 3-4 minutes. Then stir and cook for another 3-4 minutes. At this point yor chicken will be almost done.
- While the chicken is cooking, bring a pot with about 4 cups of water to a boil. Once the water is boiling add the noodles to the pot. Cook the noodles for 4 minutes stirring often to keep them from sticking together. Once done, strain and rinse with cold water. Leave the noodles in the strainer until later, when add in with the other ingredients.
- Now add the sliced red cabbage, bell pepper, serrano pepper, ancho pepper, and red onion to the pan with the chicken. Toss everything together cooking for 2-3 minutes. Then cover with a lid, turn the heat down to medium low, and cook for another 3-4 minutes. This will help soften up the veggies. They will still be crisp but a little softer.
- After the veggies have cooked with the chicken covered for 3-4 miuntes, add the reamining thai chili coconut cream to the pan. Then add the cooked udon noodles to the pan. Toss everything together for 1-2 minutes to get the cream warm and incorporated into all of the ingredients.
- Serve with a sprinkle of sesame seed and red pepper flake. Enjoy!
- Are you trying to get better at meal planning?
- Do you find yourself eating the same recipes every few weeks?
- Are you having trouble finding recipes for meal prep?
- Or are you counting macros?
If you are bored of eating the same recipes every week and answered yes to any of these question, then you are going to want to check out my notes below. Tips on how you can incorporate this Coconut Thai Chili Noodle Bowl into your meal plan and meal prep. If you are counting macros I have also included notes on how you can easily adjust the protein, carbs, and fats to meet your macro requirements.
NOTES FOR MEAL PLANNING:
Meal planning doesn’t have to be hard or take a lot of time. In fact, meal planning can be fun when you are provided with easy new recipes each week. Meal Planning can also help save money, prevent food waste, and save you time.
The best things about this recipe is: simple to make, tastes phenomenal reheated, adds a little spice to your life, and can be adjusted to fit just about any macro goals.
NOTES FOR MEAL PREP:
When meal prepping recipes it is important to think about the best way to store and reheat your finished meals:
Storing this Coconut Thai Chili Noodle Bowl in the fridge will last 5-7 days.
There are a few ways you can choose to store this recipe in your fridge:
- You can store as one large meal or as individual servings.
- I always prefer individual servings. This allows me to only reheat the number of servings that will be eaten.
- However, if you know you will eat the entire recipe when it is time to be reheated, go ahead and store it as one large serving.
For fridge storage you can use zip lock bags, plastic containers, or glass food containers. I prefer to use glass container, as this allows me to reheat and eat the recipe right out of the same container. Which in turn saves me time, dirty dishes, and makes clean up easier. It also save on waste: either tossing out the used zip lock bags, or eventually having to replace the plastic containers.
Be sure to allow the recipe to cool completely before closing the container or placing in the fridge. If you close the container or place the recipe in the fridge before it has cooled you could have built up condensation within your container, thus watering down the recipe.
TIPS FOR RE-HEATING AFTER BEING IN THE FRIDGE:
- If reheating as an individual serving, microwave for 60-90 seconds, stirring half way thru.
- If reheating as a one large meal, I recommend reheating on the stove, in a large pan, at medium low heat. Cook for 5-7 minutes until the recipe is warmed thru. This will ensure the best flavor, consistency, and really bring the recipe back to life. Add a tiny bit of water to get the sauce to loosen up.
- However, you can also microwave the entire recipe, this will take about the same time as the stove top, but might dry the recipe out a little. Microwave for 5-7 minutes, stirring every few minutes. You can add a tiny bit of water to help loosen up the sauce some, but I find it doesn’t combine as easily as it does on the stove.
While I love a good freezer friendly meal, udon noodles don’t freeze very well once they have been cooked. Unless they are frozen in a recipe that includes a little more sauce than this recipe. Also cream based recipes do not freeze very well. Therefore I suggest keeping this recipe in the fridge only, and enjoying it within 5-7 days of cooking. I am sure you will have no problem with this, since it is DELICIOUS!
NOTES FOR COUNTING MACROS:
The majority of the protein in this Coconut Thai Chili Noodle Bowl, comes from the chicken. You can easily adjust the amount of chicken without changing the flavor of this recipe too much.
- For every 1 ounce of chicken you can increase or decrease the protein macro by 8.8 grams.
So go ahead, add as much or as little protein as you would like to this recipe.
You can adjusted the amount of carbohydrates based on the amount of udon noodles you choose to use. I count macros and I was intentionally keeping this recipe on the low carb side to hit my personal goals.
If you would like to increase the carbs in this recipe you can easily do so by increasing the amount of noodles.
- For every 30 grams of udon there is 21.2 grams of carbs. The package actually says that 90 grams is the serving size. However I find that to be a lot of noodles. But please, add as many noodles are you would like to this recipe.
You can triple the amount of noodles in this recipe without having to alter or adjust any of the other ingredients. More than that, you may want to add additional sauce.
This Coconut Thai Chili Noodle Bowl is relatively low in fat. Only having 8.2 grams of fat per serving. Each week I like to include one or two low fat recipe to accommodate those looking to cut weight.
However, if you are looking to increase the fat, you can do so by adding additional ingredients to this recipe.
- Crushed peanuts is a great option. Many Thai recipes include peanuts. For every 1/4 cup of peanuts you can increase the fat by 14 grams. However, it is important to remember that peanuts also contain protein. For the same amount of peanuts there is also 7 grams of protein.
- Another great ingredient you can add to this recipe is avocado! For every 35 grams (about 1/4 avocado) you increase or decrease the fats by 7.3 grams.
However, you could simply leave the recipe as is and add fats to your diet through snacking:
- Dark Chocolate
Incorporate additional fat however you see fit, use your imagination!
When making adjustments to the macros in this Coconut Thai Chili Noodle Bowl, you will want to keep in mind the number of serving you are making.
Looking for another asian inspired recipe?
Check out my: Pesto Shrimp with Snow Peas and Asparagus