A colorful plate featuring tender chicken slices atop a bed of noodles, surrounded by vibrant green asparagus and carrots, all drizzled with a light soy sauce.

Steamed Chicken Noodles with Spring Vegetables

This vibrant starter features tender steamed chicken served over delicate noodles with fresh spring vegetables, inspired by Nordic and Belgian flavors.

Starter
Prep 15m · Cook 30m · Total 45m
9 ingredients

In March, Belgium boasts an array of fresh produce as the season shifts. This dish draws on Nordic culinary traditions, echoing the meticulous attention to ingredients found in Copenhagen's dining scene while celebrating Belgian spring vegetables. The steaming technique preserves the delicate flavors and textures, making it a perfect light starter for a weeknight meal. Inspired by At Noma, Accusations of Physical Abuse and Anthropic's and OpenAI's Dance With the Pentagon: What to Know.

Instructions

  1. Prepare the chicken by seasoning it with minced ginger, garlic, and black pepper. Let it marinate for 10 minutes.
  2. In a large pot, bring water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
  3. In a steaming basket, place the marinated chicken breasts and steam over boiling water for about 15 minutes, or until fully cooked. Add the asparagus and carrots during the last 5 minutes of steaming.
  4. Once cooked, slice the chicken into thin pieces. In a large bowl, combine the cooked noodles, steamed vegetables, and sesame oil. Mix gently to combine.
  5. Serve the noodles topped with sliced chicken and drizzle with soy sauce.