Chicken and Green Bean Noodle Bowl

Ingredients:

• 0.7 kg boneless, skinless chicken breasts (about 2 large breasts)
• 3 tablespoons of honey
• 3 tablespoons dark sesame oil
• 3 x 90g packages of instant noodles, discard seasoning packets
• 3 tbsp. l. rice vinegar
• 1 can (400g) chopped green beans, drained
• 2 cups shredded red cabbage
• 3/4 cup fresh mint or cilantro leaves (or a mixture), coarsely chopped
• 1 carrot, grated
• 1/4 cup chunky peanut butter
• 1 - 2 tsp. sriracha sauce
• 1/4 cup honey roasted peanuts, chopped

Preparation:

1. Preheat oven to grill mode. Line a baking sheet with foil.
2. In a medium bowl, toss the chicken breasts with 1 tablespoon honey, 1 tablespoon sesame oil, 1/2 teaspoon salt, and freshly ground black pepper to taste. Transfer the chicken to the prepared baking sheet and broil, turning once, until cooked through, about 10 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to package directions, then drain in a colander and set aside.
4. In a large bowl, whisk together 2 tablespoons rice vinegar and 1 tablespoon sesame oil. Add green beans, cabbage, herbs, and carrots and toss to coat.
5. In a large bowl, whisk together the peanut butter, Sriracha sauce, 1/3 cup warm water, the remaining 2 tablespoons honey, and the remaining 1 tablespoon sesame oil and vinegar. Season with salt to taste. Add the noodles and toss to combine.
6. Thinly slice the chicken. Divide the noodles among four bowls and top with green beans, chicken, and peanuts.