Teriyaki Chicken and Noodle Salad Sweet Teriyaki Chicken Noodle Salad with Crunchy Veggies and Sesame Dressing Ingredients: For the Chicken: 2 boneless, skinless chicken breasts 1/4 cup teriyaki sauce 1 tbsp sesame oil For the Noodle Salad: 200g (7 oz) soba noodles or rice noodles 1 cup shredded red cabbage 1 cup julienned carrots 1/2 red bell pepper, thinly sliced 1/2 cucumber, julienned 2 green onions, sliced 2 tbsp sesame seeds (toasted) Fresh cilantro or mint (optional, for garnish) For the Dressing: 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sesame oil 1 tsp honey or maple syrup 1 tsp grated ginger 1 garlic clove, minced Directions: Marinate the chicken in teriyaki sauce for 20–30 minutes. Grill or pan-sear chicken in sesame oil over medium-high heat until cooked through and caramelized (about 6–8 minutes per side). Let rest, then slice. Cook noodles according to package instructions. Rinse under cold water and drain well. In a large bowl, combine noodles, cabbage, carrots, bell pepper, cucumber, and green onions. In a small jar or bowl, whisk together all dressing ingredients. Pour over the salad and toss to coat. Top salad with sliced teriyaki chicken and sprinkle with sesame seeds and herbs. Serve immediately or chill for a refreshing noodle bowl. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal (per serving) | Servings: 4 servings #teriyakichicken #noodlesalad #asianflavors #summersalad #coldnoodlebowl #mealprepideas #healthyasianrecipes #japanesefusion #sobaandchicken #crunchysalad #teriyakibowl #refreshinglunch #easymealideas #highproteinmeal #saladbowlgoals #homemadenoodlesalad #gingergarlicdressing #weekdaydinner #boldflavors #freshandfast Need a cool, satisfying meal? This Teriyaki Chicken & Noodle Salad is bursting with flavor and crunch — and it’s so easy to make!

Vietnamese Rice Noodle Salad Refreshing Vietnamese Rice Noodle Salad with Herbs, Veggies & Nuoc Cham Dressing Ingredients: For the Salad: 6 oz (170g) rice vermicelli noodles 1 cup shredded lettuce or napa cabbage 1 medium carrot, julienned 1/2 cucumber, thinly sliced 1/2 cup bean sprouts 1/4 cup fresh mint leaves 1/4 cup fresh cilantro leaves 1/4 cup chopped roasted peanuts (optional) For the Nuoc Cham Dressing: 3 tablespoons fish sauce 2 tablespoons fresh lime juice 1 tablespoon rice vinegar 1 tablespoon sugar 1 garlic clove, minced 1 red chili, thinly sliced (optional) 2 tablespoons water Directions: Cook rice noodles according to package instructions. Rinse under cold water and drain well. In a large bowl, combine noodles, lettuce, carrots, cucumber, bean sprouts, mint, and cilantro. In a small bowl, whisk together all Nuoc Cham dressing ingredients until sugar dissolves. Pour dressing over the salad and toss gently to combine. Top with chopped peanuts and extra herbs if desired. Serve immediately or chilled. Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 270 kcal | Servings: 2–3 servings #vietnamesesalad #noodlebowl #nuoccham #vietnamesecuisine #ricevermicelli #freshherbsalad #healthyvietnamese #asianflavors #summernoodlesalad #lightandfresh #herbycrunch #glutenfreeasian #saladbowlideas #easyasianrecipes #ricebasedsalad #freshmealideas #cleaneatingvietnamese #veggienoodlebowl #vietnamesefoodlove #saladwithzing This Vietnamese Rice Noodle Salad is the ultimate refreshing meal — crisp, tangy, herby, and totally addictive!

Japanese Chicken Ramen with Soft-Boiled Egg Soul-Warming Chicken Ramen with Marinated Eggs and Umami Broth Ingredients: 2 boneless, skinless chicken thighs 2 soft-boiled eggs 4 cups chicken broth 2 cups water 2 packs fresh ramen noodles (or dried if unavailable) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste 1 teaspoon sesame oil 2 garlic cloves, minced 1 teaspoon grated ginger 1 tablespoon vegetable oil 1 green onion, sliced 1/2 cup corn kernels 1/2 cup bamboo shoots (optional) Nori sheets, for garnish Salt and pepper, to taste Directions: Heat vegetable oil in a pot over medium heat. Sear chicken thighs for 3–4 minutes per side until golden. Remove and set aside. In the same pot, sauté garlic and ginger for 1 minute. Add chicken broth, water, soy sauce, mirin, and miso paste. Stir to combine. Return chicken thighs to the broth. Simmer gently for 20 minutes, covered, until chicken is tender. Remove chicken, slice thinly, and set aside. Cook ramen noodles according to package instructions. Drain and divide between two large bowls. Slice soft-boiled eggs in half. Top noodles with sliced chicken, egg halves, corn, bamboo shoots, green onion, and nori. Pour hot broth over the toppings. Drizzle with sesame oil. Serve immediately, with extra soy sauce or chili oil on the side if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 540 kcal | Servings: 2 servings #ramenlove #chickenramen #softboiledeggs #japanesefood #comfortsoup #asianrecipes #homemaderamen #ramenbowl #soulfood #easyrecipes #weeknightmeals #misobroth #quickdinners #umamiflavor #noodlesoup #heartymeals #ramenrecipe #foodphotography #noodlelovers #cozykitchen Just whipped up this soul-warming Japanese Chicken Ramen ! Juicy chicken, savory miso broth, and that perfect soft-boiled egg make every bite heavenly

Garlic Soy Vinaigrette Noodle Salad Cold Soba Noodle Salad with Garlic Soy Vinaigrette Ingredients: For the Salad: 8 oz soba noodles 1 cup shredded red cabbage 1 cup julienned carrots 1 cucumber, julienned 3 green onions, sliced 1/4 cup chopped cilantro 2 tablespoons toasted sesame seeds For the Garlic Soy Vinaigrette: 3 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon sesame oil 2 tablespoons olive oil 1 tablespoon honey or maple syrup 2 garlic cloves, finely minced 1 teaspoon grated fresh ginger (optional) Freshly ground black pepper, to taste Directions: Cook soba noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, garlic, ginger (if using), and black pepper until emulsified. In a large salad bowl, combine soba noodles, cabbage, carrots, cucumber, green onions, and cilantro. Drizzle with the garlic soy vinaigrette and toss gently to coat everything evenly. Sprinkle with toasted sesame seeds and serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 310 kcal | Servings: 4 servings #sobalover #garlicsoy #noodlesalad #healthyrecipes #asianinspired #sidedishes #plantbasedmeals #meatlessmonday #vinaigretterecipe #glutenfreeoption #freshflavors #saladideas #quicklunch #easyrecipes #soyrecipes #coldnoodles #veggiebowls #homecooking #cleaneating #saladseason Need a refreshing and savory salad? Try this Cold Soba Noodle Salad with Garlic Soy Vinaigrette – it’s packed with flavor and crunch!

Vietnamese Chicken and Rice Noodle Soup Fragrant Vietnamese Pho Ga with Tender Chicken and Rice Noodles Ingredients: 1 whole chicken (about 3–4 lbs) 12 cups water 1 large onion, halved 1 (3-inch) piece of ginger, halved lengthwise 1 tablespoon salt 1 tablespoon fish sauce 1 tablespoon sugar 8 oz dried flat rice noodles (banh pho) 2 green onions, thinly sliced 1/2 cup cilantro leaves 1/2 cup Thai basil leaves 1 lime, cut into wedges 1 cup bean sprouts 1–2 Thai bird chilies, sliced (optional) Hoisin sauce and Sriracha (optional, for serving) Directions: Char the onion and ginger over an open flame or under the broiler until slightly blackened. In a large pot, add chicken, water, charred onion and ginger, salt, fish sauce, and sugar. Bring to a boil, then reduce to a simmer. Skim off any foam and cook for about 45–60 minutes, or until the chicken is tender and fully cooked. Remove the chicken from the broth. Let it cool slightly, then shred the meat. Strain the broth and return it to the pot. Keep warm. Cook the rice noodles according to package instructions. Drain and rinse under cold water. To assemble: Divide the noodles among bowls. Top with shredded chicken. Ladle the hot broth over. Garnish with green onions, cilantro, Thai basil, lime wedges, bean sprouts, and chilies if desired. Serve with hoisin and Sriracha on the side. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes Kcal: 390 kcal | Servings: 6 servings #pho #phoga #vietnameserecipes #noodlesoup #asiansoup #vietnamesecuisine #homemadepho #chickensoup #comfortfood #healthyrecipes #glutenfree #noodlelovers #brothbasedsoup #easypho #chickennoodlepho #herbalpho #authenticvietnamese #phoathome #vietfoodlove #healingfood Warm, fragrant, and soul-soothing Vietnamese Chicken Pho is everything you crave on a cozy day. Pure comfort in every spoonful!