battery_android_frame_bolt Post-Run

Quick Rice Noodle Recovery Bowl

Name: Quick Rice Noodle Recovery Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 100 g dried rice noodles; 150 g cooked shredded chicken (rotisserie works perfectly); ½ cup frozen edamame, thawed (80 g); 1 medium carrot, julienned (about 80 g); ½ cucumber, thinly sliced (about 100 g); 2 tbsp soy sauce or tamari (30 ml); 1 tsp sesame oil (5 ml); Juice of 1 lime; 1 tsp honey (7 g); 1 tsp fresh ginger, grated; 1 tbsp sesame seeds (9 g); 1 spring onion, sliced; Lime wedge

Within 60 min after your run

On the table in 20 minutes. Rice noodles are one of the fastest-digesting carbs available — paired with shredded chicken, crunchy vegetables, and a sesame-lime dressing, this is recovery food that actually tastes like dinner.

skilletCook10 min

soup_kitchenPrep10 min

restaurantYield1 serving

boltCarbs~72g

water_dropSodium2200mg

exerciseProteins~32g

grassFiber~6g

For your run

When: Within 60 min after your runDetails
Rice noodles are among the fastest-digesting carb sources — ideal for back-to-back training days when glycogen needs to be replenished in under 18 hours. 72g of carbs per serving is in the right range for post-long-run recovery. Shredded chicken and edamame together provide ~32g of protein with a complete amino acid profile.

Ingredients

Bowl

100 g dried rice noodles

150 g cooked shredded chicken (rotisserie works perfectly)

½ cup frozen edamame, thawed (80 g)

1 medium carrot, julienned (about 80 g)

½ cucumber, thinly sliced (about 100 g)

Dressing

2 tbsp soy sauce or tamari (30 ml)

1 tsp sesame oil (5 ml)

Juice of 1 lime

1 tsp honey (7 g)

1 tsp fresh ginger, grated

To Serve

1 tbsp sesame seeds (9 g)

1 spring onion, sliced

Lime wedge

Notes

Rice noodles have a higher glycemic index than pasta, which makes them ideal when you need to refuel quickly — especially on back-to-back training days where you have less than 18 hours before your next session. Use rotisserie chicken to cut prep time to under 10 minutes. The edamame adds plant-based protein and a complete amino acid profile.

Instructions

Cook rice noodles according to package instructions, usually 4–5 minutes in boiling water. Drain and rinse under cold water to stop cooking.

100 g dried rice noodles

Dressing

Whisk together soy sauce, sesame oil, lime juice, honey, and ginger in a small bowl.

2 tbsp soy sauce or tamari (30 ml)

1 tsp sesame oil (5 ml)

Juice of 1 lime

1 tsp honey (7 g)

1 tsp fresh ginger, grated

Assemble

Add the noodles to a bowl. Top with shredded chicken, edamame, carrot, and cucumber. Pour the dressing over and toss gently to coat.

150 g cooked shredded chicken

½ cup frozen edamame, thawed (80 g)

1 medium carrot, julienned (about 80 g)

½ cucumber, thinly sliced (about 100 g)

Serve

Scatter sesame seeds and spring onion over the top. Serve with a lime wedge.

1 tbsp sesame seeds (9 g)

1 spring onion, sliced

Lime wedge

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Quick Rice Noodle Recovery Bowl

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