Chicken and Green Bean Noodle Bowl

This fresh, vibrant dish starts with two readily available pantry items--canned green beans and ramen noodles. The addition of colorful vegetables and chicken makes it a filling weeknight meal.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)

3 tablespoons honey

3 tablespoons toasted sesame oil

Kosher salt and freshly ground black pepper

Three 3-ounce packages dried ramen noodles, flavor packets discarded

3 tablespoons seasoned rice vinegar

One 14.5-ounce can cut green beans, well drained

2 cups shredded red cabbage

3/4 cup fresh mint or cilantro leaves (or a combination), roughly chopped

1 carrot, grated

1/4 cup chunky peanut butter

1 to 2 teaspoons sriracha

1/4 cup honey-roasted peanuts, chopped


  1. Preheat the broiler. Line a baking sheet with foil.
  2. Toss the chicken breasts with 1 tablespoon of the honey, 1 tablespoon of the sesame oil, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Transfer the chicken to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes. 
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the ramen for as long as specified on the package directions, then drain in a colander and set aside.
  4. Whisk 2 tablespoons of the rice vinegar with 1 tablespoon sesame oil in a large bowl. Add the green beans, cabbage, herbs and carrots and toss to coat. 
  5. Whisk together the peanut butter, sriracha, 1/3 cup warm water, the remaining 2 tablespoons honey and remaining 1 tablespoon each sesame oil and vinegar in a large bowl until well combined. Season with salt. Add the noodles and toss to combine.  
  6. Thinly slice the chicken. Divide the noodles among 4 bowls and top with the green bean slaw, chicken and peanuts.