Best Asian Chicken And Snow Pea Noodle Bowl Recipes

ASIAN NOODLE SOUP WITH CHICKEN AND SNOW PEAS

Steps:

• In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain noodles.
• In a saucepan, combine broth, lemongrass, ginger, and the water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
• Strain broth mixture through a fine sieve, discarding solids, and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
• Remove soup from heat and stir in lime juice. Season with salt and pepper. Divide noodles among bowls, and pour soup over noodles. Serve with mint, lime wedges, and, if desired, chili sauce.
• nutrition information
• (Per Serving)
• Calories: 355
• Fat: 1.8g (0.7g Saturated Fat)
• Protein: 27.5g
• Carbohydrates: 55.3g
• Fiber: 2g

CHICKEN AND SNOW PEAS

Steps:

• Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
• Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
• Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

SESAME CHICKEN NOODLE BOWL

Steps:

• Season chicken with five-spice powder.
• Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
• Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
• Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
• Stir sauce into wok and cook for 3 minutes. Serve.

PAM'S ASIAN CHICKEN NOODLE BOWL (PHO)

Steps:

• 1. Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time.
• 2. Ingredient note: I use the tubes of ginger and lemongrass that you find in the produce section of the grocery. It's a time saver for me and I always have them on hand.
• 3. Place everything for the broth in a pot with about 3 quarts of water. Bring to a slow simmer and skim off the skum that rises.
• 4. When chicken is done remove it from the pot. About 20 minutes for boneless breasts. Leave the broth simmering.
• 5. Prepare your noodles according to package directions. Drain in a colander and rinse with cold water.
• 6. Have all of your bowl ingredients ready. Put the snow peas, cabbage,and carrots in the broth. Turn up heat and cook on a low boil for 5 minutes.
• 7. While that's cooking assemble the bowls. Place noodles in first, top with spinach and sprouts.
• 8. Slice the chicken and place on top.
• 9. Ladle the hot broth into the bowls. The heat will be enough to cook the spinach and sprouts.
• 10. Serve immediately with the garnishes.

ASIAN NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
• Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
• While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
• Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.

ASIAN CHICKEN AND NOODLES

Steps:

• Cook and drain noodles as directed on package.
• While noodles are cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring frequently, or until no longer pink in center. Remove chicken from skillet. Add vegetables and broth to skillet. Heat to boiling. Cover; boil about 2 minutes or until vegetables are crisp-tender.
• In small bowl, mix teriyaki glaze, oil and pepper flakes; add to vegetables in skillet. Stir in chicken. Heat to boiling. Serve chicken mixture over noodles.